Description
Moroccan Potato Tagine brings warm spices and tender potatoes to your table. A simple, comforting dish perfect for any day.
Ingredients
Scale
- Base Ingredients:
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 lbs Yukon Gold or Russet potatoes, peeled and diced (1-inch pieces)
- 1 (14.5 oz) can diced tomatoes, undrained
- 3 cups vegetable broth
- Moroccan Spices:
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp black pepper
- 1/2 tsp salt (or to taste)
- Flavor Boosters & Finishing Touches:
- 1 tbsp tomato paste
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh lemon juice (optional, but recommended)
Instructions
- Prep Your Veggies & Spices:: First things first, get all your chopping done. Peel and dice those potatoes into roughly 1-inch chunks; aim for similar sizes so they cook evenly. Mince your garlic and chop your onion. Have all your spices measured out in a little bowl. This mise en place thing? It actually makes cooking so much less stressful, I’ve learned that after one many frantic searches for the cumin mid-sauté.
- Sauté the Aromatics:: Heat a good glug of olive oil in a large pot or a tagine if you have one (I usually just use my Dutch oven). Toss in the chopped onion and let it soften, about 5-7 minutes, until it’s translucent and smells sweet. Then, add the minced garlic and cook for another minute until fragrant. This is where the kitchen starts smelling amazing, honestly, I didn’t expect that much joy from just onions and garlic!
- Toast the Spices & Add Tomato Paste:: Now for the magic! Stir in your cumin, turmeric, paprika, ginger, and cinnamon with the onions and garlic. Let them toast for about 30 seconds to a minute, stirring constantly. You’ll smell them bloom, and that’s when you know you’re doing it right! Then, stir in the tomato paste and cook for another minute. This step really deepens the flavor of your Moroccan Potato Tagine; don’t skip it!
- Simmer the Sauce:: Pour in the canned diced tomatoes (undrained, please!) and the vegetable broth. Give it a good stir, scraping up any delicious bits from the bottom of the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it bubble away for about 5-10 minutes, allowing the flavors to meld. I sometimes add a pinch of salt and pepper here, just to get a head start on seasoning.
- Add Potatoes & Cook:: Carefully add your diced potatoes to the simmering sauce. Make sure they’re mostly submerged. Cover the pot and let your Moroccan Potato Tagine cook for about 20-30 minutes, or until the potatoes are tender when pierced with a fork. Give it a stir every now and then to prevent sticking, but try not to mash the potatoes too much. This is where patience pays off, trust me!
- Finish & Serve Your Moroccan Potato Tagine:: Once the potatoes are tender and the sauce has thickened slightly, remove from heat. Stir in the fresh cilantro and parsley. I like to add a good squeeze of fresh lemon juice at this point for brightness, it really lifts all those warm spices. Taste and adjust seasonings – maybe a little more salt or a pinch of pepper? Serve hot with your favorite sides. It should look vibrant, smell incredible, and taste like a warm, spiced hug!