Moroccan Spiced Potatoes
The potatoes are boiled before being cooked in the wok; the boiling time will vary depending on the size of the potatoes.
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 1 1/2 pounds Yukon gold potatoes (about 4 potatoes)
- 2 tablespoons canola oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 3/4 cup golden raisins
- Juice of 2 lemons
- 1/3 cup chopped fresh dill
- Lemon zest, for garnish
- Fresh mint, for garnish
In a small bowl, combine the coriander, cumin, salt, turmeric, cinnamon, and paprika; set aside.
Place potatoes in a medium saucepan, cover with water, and bring to a simmer over high heat. Simmer until potatoes are tender, about 20 minutes. Drain, and run under cold water to stop the cooking process. Cut potatoes into 1/2-inch pieces.
Place the wok over high heat. Add 1 tablespoon canola oil; swirl to coat wok, and heat until just starting to smoke. Add the potatoes and reserved spices, and saute, stirring frequently, until potatoes just begin to brown, about 15 minutes. Add the remaining tablespoon of canola oil, red onion, and garlic, and continue to saute, stirring frequently until potatoes are golden, about 8 minutes more. Add the raisins, and stir to combine. Remove from heat; stir in the lemon juice and dill. Serve garnished with lemon zest and mint.
SourceMartha Stewart Living, September 2000