Moroccan Potato Tagine Recipe
This Moroccan Potato Tagine is a flavorful and aromatic vegetarian dish featuring layered Yukon Gold potatoes, carrots, tomatoes, and onions infused with a warm blend of spices including harissa, coriander, cumin, ginger, and turmeric. The slow baking method allows the vegetables to tenderize and absorb the fragrant spice mixture, culminating in a comforting and colorful casserole perfect for a hearty meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Scale
Spice Mixture
- 1/4 cup olive oil
- 1 tbsp harissa paste
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
Vegetables
- 4 medium Yukon Gold potatoes (1 lb), sliced
- 1/2 large onion, sliced
- 6 large garlic cloves, sliced
- 3 large plum tomatoes (3/4 lb), sliced
- 2 medium carrots, thinly sliced diagonally
Additional Ingredients
- 1/2 tsp salt
- Freshly ground black pepper, to taste
- 1/2 cup vegetable broth
- 2 tbsp chopped cilantro
Instructions
- Preheat oven: Preheat the oven to 350°F (177°C) to prepare for baking the tagine.
- Prepare spice mixture: In a small bowl, combine olive oil, harissa paste, ground coriander, cumin, ginger, and turmeric, mixing thoroughly to create a fragrant and flavorful spice blend.
- Coat potatoes: Toss the sliced Yukon Gold potatoes with the spice mixture until evenly coated to infuse the vegetables with the aromatic flavors.
- First layer: Place half of the sliced onions in the bottom of a round baking dish, then add half of the spiced potatoes, followed by half of the sliced garlic cloves, arranging each layer evenly.
- Add vegetables and seasoning: Layer half of the sliced plum tomatoes and half of the thinly sliced carrots on top. Season this layer with salt and freshly ground black pepper to taste.
- Repeat layering: Repeat the layering process with the remaining onions, spiced potatoes, garlic, tomatoes, and carrots to build the dish evenly.
- Drizzle remaining spice mixture: Pour any leftover olive oil and spice mixture over the assembled vegetables to enhance flavor and moisture.
- Add broth: Carefully pour the vegetable broth around the layers in the baking dish to help cook the vegetables and add moisture during baking.
- Cover and bake: Cover the dish tightly with aluminum foil to trap steam and bake in the preheated oven for 1 1/2 hours or until the potatoes are tender when pierced with a fork.
- Rest and garnish: Remove from oven and let sit, still covered, for 10 minutes to allow flavors to meld. Garnish with chopped cilantro before serving for a fresh and vibrant finish.
Notes
- You can substitute Yukon Gold potatoes with other waxy potatoes for a similar texture.
- If harissa paste is not available, you can use a mix of chili powder and smoked paprika as an alternative.
- Ensure to slice all vegetables evenly to promote even cooking.
- Leftovers taste great reheated and can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish is naturally vegetarian and can be made vegan by ensuring the harissa paste used is free from animal-derived ingredients.
Keywords: Moroccan Potato Tagine, vegetarian tagine, baked potato casserole, harissa, North African cuisine, healthy vegetarian meals
Find it online: https://heutigemahlzeiten.com/moroccan-potato-tagine-recipe/
