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Moroccan Potato Casserole

Moroccan Potato Casserole

This hearty potato casserole is anything but ordinary. Take your taste buds for a ride with this easy, scrumptious Moroccan potato casserole and see how good it can be!

Serves: 8

  • 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 pound baby 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
  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.
  3. Add herbs, and pulse a few times to blend.
  4. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend.
  5. Season to taste with salt.
  6. In a large bowl, combine potatoes, peppers, and celery. 
  7. Season with salt, and toss with herb sauce.
  8. Transfer to a large shallow baking dish.  Scatter tomatoes among the potato mixture.
  9. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
  10. Bake for 35 minutes.
  11. Remove foil and continue baking until vegetables are tender, about an hour longer. Serve warm.

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