Chermoula Potatoes
Ingredients
- 800 gPotato (peeled and cut into 2cm cubes)
- 3 pcGarlic (very finely minced)
- 1 pcFlat-leaf parsley (chopped bunch)
- 1 pcFresh cilantro (chopped bunch)
- 4 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspHarissa
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Best eaten at room temperature or slightly warmed.
