Moroccan Inspired Baked Potato Slices Food

ROASTED MOROCCAN-STYLE VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
• Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
• Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.

MOROCCAN-STYLE POTATO AND EGG SANDWICHES

Steps:

• Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered, 30 seconds. Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Peel eggs and quarter lengthwise.
• Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring, until fragrant and a few shades darker, about 4 minutes. Transfer to a bowl to cool, then grind to a powder in grinder. Transfer to a small serving bowl.
• Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to 20 minutes. Season with salt and pepper.
• Cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll. Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin.
• Serve sandwiches with remaining cumin and oil and harissa for seasoning.

MOROCCAN SPICED POTATOES

Steps:

• In a small bowl, combine the coriander, cumin, salt, turmeric, cinnamon, and paprika; set aside.
• Place potatoes in a medium saucepan, cover with water, and bring to a simmer over high heat. Simmer until potatoes are tender, about 20 minutes. Drain, and run under cold water to stop the cooking process. Cut potatoes into 1/2-inch pieces.
• Place the wok over high heat. Add 1 tablespoon canola oil; swirl to coat wok, and heat until just starting to smoke. Add the potatoes and reserved spices, and saute, stirring frequently, until potatoes just begin to brown, about 15 minutes. Add the remaining tablespoon of canola oil, red onion, and garlic, and continue to saute, stirring frequently until potatoes are golden, about 8 minutes more. Add the raisins, and stir to combine. Remove from heat; stir in the lemon juice and dill. Serve garnished with lemon zest and mint.

MOROCCAN POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
• In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
• Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

MOROCCAN INSPIRED BAKED POTATO SLICES

Steps:

• Preheat oven to 400 degrees.
• Slice the potatoes into fairly thin but not ultra thin slices. I usually aim to make them about half the width of my fingernail. Leave the skin on for extra goodness and taste.
• In a large bowl combine the oil, the spices, the lemon juice and zest. Mince your garlic and also put that in the bowl. However, I suggest actually grating your peeled garlic into the bowl. I use a microplane grater for this and I think it gives the garlic more punch in the mix.
• Put the potato slices into the bowl and mix everything around so that all of the slices get well coated.
• Line a baking tray with foil (I do this even with my non-stick ones for easy cleanup) and transfer the slices to the tray.
• Put in the oven and bake for about 30 to 35 minutes or until they start to go golden brown.
• Serve.

MOROCCAN POTATO CASSEROLE

Steps:

• Preheat oven to 350ºF (175ºC).
• Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
• In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over the top, and cover with foil.
• Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

MOROCCAN MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until tender and can be pierced with a fork, about 20 minutes.
• Meanwhile, place 1 tablespoon olive oil in a skillet, and heat over medium-high heat. Stir in the onion and cook until translucent and lightly browned, about 6 minutes.
• Drain water from the potatoes, and mash. Stir in the onion, and continue mashing. Mix in the turmeric, salt, pepper, and cumin. Add the remaining 2 tablespoons olive oil, or amount desired to make the potatoes more or less creamy.

MOROCCAN-INSPIRED EGGS

Steps:

• Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.
• Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren't sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.
• Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.

MOROCCAN SPICED ROAST POTATOES

Steps:

• Mince/crush the garlic and set aside in a bowl.
• Add the other spice paste ingredients and mix.
• Cover and leave for at least an hour before using, for the flavours to blend.
• After 30 minutes, preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a slightly higher temperature).
• Peel and quarter the potatoes (cut larger potatoes into smaller chunks).
• Simmer them in a pan of boiling water for 5-6 minutes.
• Drain the potatoes and gently shake them in the pan to roughen the edges (this produces crispy roasties!).
• Put the potatoes in a roasting tray. Add the spice paste and toss to coat the potatoes completely.
• Bake for 30 minutes, or until done, turning halfway through cooking.
• Serve hot and enjoy!

MOROCCAN STREET POTATO CAKES

Steps:

• Mix all but flour and oil together in a large bowl.
• Form 16 patties using 1/4 cup of the mix to about 1/3 inch thick. Use floured hands if necessary.
• Coat each patty with the flour, hitting to knock off any excess of flour.
• Shallow fry in vegetable oil on medium to medium high heat until deep golden brown.
• If you need to, you can refrigerate the floured patties to cook off an hour or so later or for ease in handling if you have difficulty. I have not found the need to do either.
• These are a simple cake and not meant to be fancy; just really tasty. You can also replace the scallions with onions if you have no scallions. In Morocco and The Maghreb, we use what we have and don't worry about what we don't have. Fresh garlic is the best alternative you can use though as we don't have dried powdered here.

MOROCCAN STYLE POTATO AND EGG SANDWICHES

Steps:

• Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a rolling boil, partially covered.
• Reduce heat to low and cook eggs, covered, 30 seconds.
• Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking.
• Peel eggs and quarter lengthwise.
• Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring, until fragrant and a few shades darker, about 4 minutes. Grind them to a powder in grinder.
• Transfer to a small serving bowl.
• Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to 20 minutes.
• Season with salt and pepper.
• Cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll.
• Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin.
• Serve sandwiches with remaining cumin and oil and harissa for seasoning.