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!
Cooking Time1 hr 30 min
Ingredients
- 6 cloves garlic
- salt to taste
- 2 teaspoon 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 tablespoon red wine vinegar
- 3 tablespoon 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 tablespoon olive oil
Instructions
- 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 and continue baking until vegetables are tender, about an hour longer. Serve warm.