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Moroccan Roasted Potatoes

Crispy moroccan roasted potatoes made using warm spice blend and with less oil, A simple side that goes well with burgers, sandwiches, rice or makes an excellent appetizer.
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Prep Time 10 mins
Cook Time 20 mins
Course Appetizer, Side Dish, Snack
Cuisine Indian, Moroccan
Servings 3
Calories 195 kcal


  • Baking Tray
  • Oven
  • Spatula


  • 600 grams potatoes
  • ½ tablespoon olive oil
  • 5 cooking spray
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon paprika
  • ¼ teaspoon ground cinamon
  • ½ teaspoon ground pepper
  • ½ teaspoon garlic powder
  • 1 clove garlic
  • ¼ teaspoon red chilli flakes
  • Salt to taste


Preparing the potatoes

  • Wash the potatoes well in running water to remove any dirt. If you prefer, peel the potatoes else leave the skin on
  • If making cubes, Cut each potato in half horizontally and cube them further into bite-sized chunks.
    If making wedges, cut the potato lenghtwise further cut into them into finger lenght thick wedges.

Parboiling Potatoes

  • Heat a thick bottomed pan and bring water to a rolling boil. Add a pinch of salt then add the cut potatoes, parboil them for roughly 4-5 minutes, they should be still firm while the inner is cooked a little soft.
  • Test the parboiled potatoes by inserting a fork in the middle, the centre should be soft enough for the fork and still a little bit firm such that the potato is not being broken into two pieces.

Steam Drying potatoes

  • Once the parboiling is done, drain the potatoes to remove all excess water and allow them to dry in their own steam, this ensures the potatoes are softer and tender perfectly geared for roasting.

Coating potatoes with spices

  • Take the steam dried potatoes into a wide plate, make sure they are not overcrowded else they will easily break.
  • Spray the potatoes generously with cooking spray or add ½-1 tablespoon of olive oil to coat the potatoes.
  • Add the Moroccan spices to the oil-coated potatoes. Optionally you could blend the spices ahead too to make sure they are uniformly getting mixed.
  • Rub the spices into the oil-coated potatoes ensuring all the pieces are coated generously.

Baking roasted potatoes

  • Pre-heat the oven to its maximum temperature for at least 15 minutes before proceeding to roast the potatoes
  • Line a baking tray with parchment paper and spray cooking oil, this optional step ensures the potatoes crust is not getting stuck to the paper.
  • Spread the Moroccan spice coated potatoes evenly on the tray and spray with cooking oil again. If not using cooking spray, add few drops of oil optionally.
  • Bake them for at least 15 minutes at 190 degrees celsius by flipping them in between.Always check in between while roasting as oven temperatures and cooking vary with different types. you should be able to understand what stage they are in after 15 minutes.
  • Mince a clove of garlic and add to the roasted potatoes and bake further for 10 more minutes.
  • Once you take the potatoes out of the oven, sprinkle loads of chopped (pat dry) coriander.


  1. Choose floury type potatoes with think skin to ensure you get a soft interior and crispy crust.
  2. Do not skill the parboiling part, else the chips will be undercooked.
  3. If you use fresh garlic, you can skip garlic powder but I added both. add garlic only at the end to make sure you are not eating burnt pieces.
  4. If using cooking spray, make sure you use it moderately say 6 to 7 sprays.
  5. For freezing, once you coat the potatoes with spices, gently pack them in a freezer friendly bag and store them up to a month, when you are ready to bake, follow the same procedure except you may need more time.
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Calories: 195kcalCarbohydrates: 37gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 17mgPotassium: 872mgFiber: 5gSugar: 2gVitamin A: 85IUVitamin C: 41mgCalcium: 34mgIron: 2mg
Keyword baking, potatoes, roasted potatoes
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