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Moroccan Potato Tagine Recipe

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4.3 from 4 reviews

This Moroccan Potato Tagine is a fragrant and flavorful slow-baked dish that brings together the warmth of harissa and traditional spices with tender Yukon gold potatoes and fresh vegetables. Slow-cooked in the oven, it develops a rich depth of flavor, making it a comforting vegan meal or a vibrant side dish for chicken, fish, or lamb.

Ingredients

Spice Mix & Oil

  • 1/4 cup olive oil
  • 1 tablespoon harissa paste
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric

Vegetables

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

Seasoning & Garnish

  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/2 cup vegetable broth
  • 2 tablespoons chopped cilantro

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for slow baking the tagine.
  2. Make Spice Mixture: In a small bowl, whisk together olive oil, harissa paste, ground coriander, cumin, ginger, and turmeric until well combined.
  3. Prepare Potatoes: Slice the Yukon gold potatoes and toss them thoroughly with the harissa and spice mixture to evenly coat the slices with flavor.
  4. Layer Vegetables - Part 1: Spread half of the sliced onions evenly on the bottom of a 10-inch round baking dish to create the first layer.
  5. Layer Vegetables - Part 2: Arrange half of the coated potato slices over the onions, then scatter half of the sliced garlic on top.
  6. Continue Layering: Add half of the sliced tomato slices over the potatoes and garlic, then layer half of the carrot slices on top.
  7. Season Layers: Sprinkle half of the salt and freshly ground black pepper evenly over these vegetables to enhance flavor.
  8. Repeat Layers: Repeat the layering process with the remaining onions, potatoes, garlic, tomatoes, and carrots. Season again with the remaining salt and black pepper.
  9. Finish Seasoning: Drizzle any leftover olive oil, harissa, and spice mixture from the bowl over the top layers for maximum aroma and taste.
  10. Add Broth: Carefully spoon the vegetable broth around and in between the layers of vegetables without disturbing the spices to add moisture for slow cooking.
  11. Cover and Bake: Cover the baking dish securely with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes or until the potatoes become tender and fully cooked.
  12. Rest and Garnish: Let the tagine rest covered for 10 minutes after baking to allow flavors to meld, then garnish with chopped fresh cilantro before serving.

Notes

  • This dish is naturally vegan and gluten-free, perfect for those dietary preferences.
  • Using Yukon gold potatoes ensures a creamy texture after baking.
  • Harissa paste adds mild heat and aromatic depth but can be adjusted to taste.
  • Allowing the tagine to rest after baking improves flavor absorption and texture.
  • If you don't have a baking dish, a Dutch oven or oven-safe casserole dish will work well.

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