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Moroccan Potato Tagine Recipe

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★★★★★

4.9 from 75 reviews

This Moroccan Potato Tagine is a flavorful and aromatic baked vegetable dish featuring spiced Yukon Gold potatoes layered with onions, garlic, tomatoes, and carrots. Infused with warm spices like coriander, cumin, ginger, and turmeric, and enriched with harissa paste, this vegetarian recipe offers a comforting and vibrant meal perfect for any day. The dish is slow-baked in the oven until tender and garnished with fresh cilantro for a burst of freshness.

Ingredients

Scale

Spice Mixture

  • 1/4 cup olive oil
  • 1 tbsp harissa paste
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp ground turmeric

Vegetables

  • 4 medium Yukon Gold potatoes (about 1 lb), sliced
  • 1/2 large onion, sliced
  • 6 large garlic cloves, sliced
  • 3 large plum tomatoes (about 3/4 lb), sliced
  • 2 medium carrots, thinly sliced diagonally

Seasonings and Garnish

  • 1/2 tsp salt
  • Freshly ground black pepper, to taste
  • 1/2 cup vegetable broth
  • 2 tbsp chopped cilantro (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (177°C) to prepare for slow baking the tagine.
  2. Prepare the Spice Mixture: In a small bowl, thoroughly mix together olive oil, harissa paste, ground coriander, cumin, ginger, and turmeric to create a fragrant spiced oil.
  3. Toss Potatoes with Spices: Coat the sliced Yukon Gold potatoes well with the prepared spice mixture, ensuring even coverage for maximum flavor infusion.
  4. Create Layers in Baking Dish: In a round baking dish, lay down half of the sliced onions, then half of the spiced potatoes, followed by half of the sliced garlic. Next, add half of the sliced tomatoes and half of the carrots. Season this layer with salt and freshly ground black pepper.
  5. Repeat the Layering: Repeat the layering process with the remaining onions, potatoes, garlic, tomatoes, and carrots to build a stacked, colorful tagine.
  6. Add Remaining Spices and Broth: Drizzle any leftover spiced olive oil mixture over the layered vegetables. Carefully pour the vegetable broth around the edges of the layers to keep the vegetables moist during cooking.
  7. Cover and Bake: Cover the baking dish tightly with foil to trap steam and bake in the preheated oven for 1 1/2 hours, or until the potatoes are tender when pierced with a fork.
  8. Rest and Garnish: Remove the tagine from the oven and let it sit, still covered, for 10 minutes. This resting period helps the flavors meld. Garnish with freshly chopped cilantro before serving.

Notes

  • You can substitute Yukon Gold potatoes with other waxy potatoes like red potatoes for similar texture.
  • Harissa paste varies in heat—adjust the amount to your preferred spice level or omit for a milder dish.
  • For added protein, consider stirring in chickpeas before baking.
  • This dish can be served as a main or side; pairing with couscous or flatbread is traditional.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Keywords: Moroccan Potato Tagine, baked potato dish, harissa recipe, vegetarian Moroccan recipe, spiced potatoes, slow-baked vegetables

Find it online: https://mixitwitjoe.com/moroccan-potato-tagine-recipe/