I should have taken photos in progress, at least the mise en place, but I didn’t because I was not sure I was going to post about this dish. A few weeks ago I made Lemon Parsley, Pesto, Parmesan, and Pasta. It turned out above my expectations. It tasted like I was at an upscale restaurant. Thank you Martha. I had leftover pesto from making the dish. I topped it with olive oil and plastic wrap, put it in a freezer container, and popped it in the freezer.
I decided it needed to be used because from time to time I have been known to put things in the freezer and they turn into UFOs (unidentified foreign objects) and I thought it was just too good to waste.
I have been noticing on Pinterest a dish called Moroccan Potatoes. I thought this sounded like a tempting project. Basically it’s potatoes and cilantro, and cumin and a variation of other spices. You already know I am not a cilantro fan so out came the parsley pesto.
I no longer fry foods. Well hardly ever. I sometimes take a russet potato, cut it in six pieces lengthwise, season with salt and pepper and roast in a hot oven. They are like chubby French fries. I have been working on getting the russets crispy. Then I read from Cooks Illustrated when roasting potatoes in the oven you should start the potatoes in hot water. Ordinarily you are warned to start your potatoes in cold water for even cooking, but in this case they should be started in hot or boiling water. It brings out the starch that will brown when roasted. It leaves them uncooked in the center, the only time you want that to happen. While roasting they will stay soft and creamy on the inside and crispy on the outside. In this case going against the rules works well.
For the Moroccan potatoes I used Yukon Gold. I parboiled them, drained them well so they are dry; I placed them in a bowl with a little olive oil, just to coat; season with salt and pepper. I placed them on a baking sheet and roasted them at 425° F until done.
The end result leaves them toasted on the outside and soft on the inside. I removed them from the oven, tossed them with cumin and the parsley pesto. Oh my goodness, when the heat of the potato hits the cumin and the pesto, and the smell of garlic wafts up, it is heaven. Don’t forget to give them a squeeze of lemon just to brighten the flavor.
Oh, and one more thing. If you have any left over pesto after making these two dishes, may I suggest giving a generous smear on some really good bread before you make a Panini, or a toasted Crostini.
- 4-6 Potatoes - Yukon Gold
- ½ cup Pesto
- ¼ to ½ teaspoon Cumin
- Salt & Pepper to taste
- Olive Oil – just to coat potatoes
- 1 lemon
- Mise en place
- Preheat oven to 425
- Peel and thickly slice potatoes.
- Bring water to boil.
- Drop potatoes into water.
- Cook about 6 - 8 minutes.
- Drain potatoes on a cooling rack until dry.
- Place in a bowl; drizzle with olive oil; season with salt and pepper.
- Place on a baking sheet; roast until crisp.
- Place in a bowl; add cumin and pesto.
- Mix gently.
- Squeeze with fresh lemon
- Serve hot.
It is difficult to tell you how many potatoes, but each serving figure a no more than the size of your fist.
I will caution you again about cumin. It is a strong spice so use judiciously. The correct amount gives your dish depth of flavor, too much and you just ruined your dish.
I am taking this to
Wonderful! We just love your blog and the food is divine. Great pics as well!
Best of days ~ Sharon and Denise
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My lips are just smacking at the thought of this dish. Most of my potatoes are prepared in the oven but it is surely getting hot here.
I am pinning.
Hope to be on the computer more soon, we have been traveling for the past three weeks. Now I am up to my eyeballs in laundry.
Have a great week, Ginger
Thank you for visiting. These really are delicious. If you make them be careful with the cumin. I really like it, but it is a really strong spice.
This looks like something my family would like. I finally starting parboiling my potatoes before frying or oven roasting after so many failures. If Cook’s Illustrated also recommends it, I feel vindicated! ha! Dropping in from 2 Girls and a Party. Have a great week!
I hope you will give them a try. Thanks for stopping by.
This looks so inviting .addition of parsley instead of cilantro is a good idea…
And I love these photographs!
These look lovely I will have to give them a try found you on create it thursday link up. I’m lorraine at http://lorrainesresources.blogspot.com
This looks delicious! I love pesto, it adds so much flavor! Love your pictures and I would love to have that spoon in the top photo:) Lynn @ Turnips 2 Tangerines
Thank you so much for visiting. I was surprised how much flavor the pesto added to the potatoes. I am putting it on my keeper list. My spoon was a gift along with other serving spoons from a friend many years ago. I have put it to good use many times.
YUM!! I can’t wait to try this for our next picnic, something new & different than traditional potato salad! Thanks for sharing the tip on roasting the potatos 🙂 Michelle
These look amazing! Thanks for linking to #LOBS!
These look delicious!
Thanks so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
Miz Helen
Wow! The presentation (image) is so inviting! I don’t do potatoes much but this recipe could bring me out of my potato shell! Wondering if it would work as well with sweet potatoes…
Thank you so much for visiting. I do not eat white potatoes very often, but when I do I want them to be really good. This is a keeper recipe. I like sweet potatoes like my hash recipe, or traditionally, mashed like we are used to for Thanksgiving, but if you make them let me know. 🙂
I can’t wait to try these!
Oh, I hope you do make these. They are so good. Please be careful of the cumin, it is strong, but delicious.
I’m a new follower through Let’s Get Social Sunday. Nice to “meet” you!
They look wonderful! So happy you shared this on LOBS. 🙂
Interesting and different.
– The Tablescaper
I’ve never had Moroccan potatoes, but these sound and look awesome. I love a good fresh pesto and mixing it with potatoes is definitely a win win. 🙂 YUM!
Oh, I can almost smell and taste them. I haven’t made the pasta yet, but plan to. I will surely make enough pesto to save for this! Thanks for sharing with SYC.
hugs,
Jann
Thanks so much for visiting. Please do make the pasta and/or the potatoes when the weather cools a little bit. I promise you will be glad you did. I was very successful by freezing the pesto. I topped it with olive oil and then plastic then sealed. It stayed green and bright.
Oh, goodness, these look amazing! “Toasted on the outside and soft on the inside” is pretty much the ideal potato 🙂 I just got back from Morocco and have been wanting to try some dishes inspired by its lovely spices. Can’t wait to give this a shot! PS: I found your blog through the Inspire Me Tuesday linkup and am excited to explore!
These sound really yummy! I love your comment about UFO’s I end having too many of those too! Hahah Come link up your post at my party Centerpiece Wednesday http://thestylesisters.blogspot.com/2013/07/centerpiece-wednesday-85-and-wrap-up.html
Karin
Thank you so much. I will say if I don’t mark a container it seems forever lost.
These look wonderful – Alice x
I hope you will give them a try. I was pretty happy with them. Thanks for visiting Alice.