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Moroccan Potato Casserole

By: NIBLETS  
"This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!"

Rating: This weblink has been rated 37 times with an average star rating of 3.9 Read Reviews (27)

Rate/Review | 966 people have saved this

What to Drink?

Wine Pinot Gris
Prep Time:
40 Min
Cook Time:
1 Hr 5 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 6 cloves garlic
  • salt to taste
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper
  • 3/4 cup chopped fresh cilantro
  • 3/4 cup chopped parsley
  • 1 lemon, juiced
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 1/2 pounds red potatoes, sliced 1/2 inch thick
  • 1 large red bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 1/2 inch squares
  • 1 large green bell pepper, cut into 1 1/2 inch pieces
  • 4 stalks celery, cut into 2 inch pieces
  • 1 pound tomatoes, each cut into 8 wedges
  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 240 | Total Fat: 12.2g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2004 by Sola 
This was a fair amount of work, and I did it the easy way. Instead of fresh herbs, I used 2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2004 by DEANNE WALZ 
This recipe is great for those who love well-spiced (but not necessarily hot) recipes! Even... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2003 by MAPY 
I love this dish! It's *always* a hit for company or potlucks. Even my mother -- who professes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2003 by ELANORFW 
The sauce was very tasty, but the potatoes were not even close to tender, even after I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2008 by KDBUNGARD 
I have been making this for years. It is such a unique, fresh, and satisfying recipe. I always... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2003 by njmom 
A lot of chopping. Next time I might half the recipe. Overall, it was pretty good. I'll... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2003 by GLORIANA 
I made it this week and it was FABULOUS!!! The only thing I might do differently is add a can... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2009 by schaffdk 
A decent side to complement a main dish, but don't be fooled, this recipe is no... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2009 by Mellie 
I did not care for this. I'm giving it two stars instead of one because it presents really... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2003 by Angie 
Not sure what I did that's not right but it seemed too sour to me. MORE

 
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