Moroccan-Style Roast Potatoes
Created by dienia b on April 9, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 60m
- Recipe #18429
Ingredients
- 6 large (3 pounds) potatoes (par-boiled for about 20-25 minutes
- 6 tablespoons extra-virgin (90 ml) olive oil
- PESTO
- 1 cup sun dried tomatoes
- 1/4 cup water
- 3 tablespoons olive oil
- 1/4 cup black olives
- 2 teaspoons paprika
- 1/2 teaspoon red pepper
- 1 jalapeno pepper
- 1 tablespoon capers
- 2 tablespoon lemon juice
- 3 tablespoons pine nuts
- 1/4 teaspoon cumin
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon chopped fresh cilantro
- DIPPING SAUCE
- 1 cup yogurt
- 1/4 cup chopped fresh cilantro
How to Make
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Step 1: Blend pesto ingredients in food processor until smooth.
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Step 2: Slice par-boiled potatoes into large wedges.
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Step 3: Mix pesto and olive oil well, then drizzle over potatoes and toss to coat well. Don’t worry if potatoes break apart a little bit.
How to Make
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Step 4: Season coated potatoes well with salt and pepper, then place in a preheated oven at 400 C for 15-20 minutes, or until browned on the edges.
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Step 5: Serve hot with coriander dressing.
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Step 6: For coriander yoghurt dressing: blend coriander leaves with the yoghurt and season with salt and pepper.