Chermoula Potatoes

Tender potato cubes coated in a vibrant paste of fresh herbs and warm spices. The powerful aroma of cilantro and cumin balances the bite of garlic and the brightness of lemon.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 318
• Protein: 5 g
• Carbs: 35 g
• Fat: 16 g

Ingredients

• 800 g Potato ( peeled and cut into 2cm cubes )
• 3 piece Garlic ( very finely minced )
• 1 piece Flat-leaf parsley ( chopped bunch )
• 1 piece Fresh cilantro ( chopped bunch )
• 4 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Harissa

Instructions

1. Cooking the potatoes

   Plunge the potato cubes into boiling salted water. Cook until a knife blade sinks in without resistance, but the flesh remains firm and does not mash. Drain carefully to allow steam to escape.

2. Preparing the chermoula

   Finely chop the parsley and coriander. In a bowl, mix the pressed garlic, spices, harissa, lemon juice, and olive oil. You should get a thick, shiny, and very fragrant paste.

3. Binding and finishing

   Pour the chermoula over the still-warm potatoes. Mix gently so that each piece is well coated with the sauce. Heat for 2 minutes over low heat so that the aromas penetrate the heart of the flesh.

Chef's tips

• Do not overcook the potatoes; they must remain whole during mixing.
• Add the chermoula to the hot vegetables so the flesh absorbs the flavors like a sponge.
• If the sauce is too thick, loosen it with a spoonful of the cooking water.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Best eaten at room temperature or slightly warmed.