Moroccan Potato Casserole
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Ingredients
Sauce
- 6 cloves garlic
- Salt
- 2 tsp. paprika
- 1/2 tsp. ground cumin
- 1/4 tsp. cayenne
- 3/4 cup chopped fresh cilantro
- 3/4 cup chopped fresh parsley
- Juice of 1 lemon
- 3 Tbs. red wine vinegar
- 2 to 3 Tbs. olive oil
Sauce
- -
Sauce
- 1 1/2 lbs. red-skin potatoes,
- sliced 1/2-inch thick
- 3 large bell peppers (one each red, green and yellow), cut into 1 1/2-inch squares
- 4 ribs celery, cut into 2-inch pieces
- Salt to taste
- 1 lb. tomatoes, cut into eighths
- 1 to 2 Tbs. olive oil
Preparation
- Preheat oven to 350°F.
- Sauce: In a food processor, combine garlic with 1/2 teaspoon salt, paprika, cumin and cayenne and process until it forms a paste. Add herbs and pulse a few times to blend. Add lemon juice, vinegar and olive oil and blend. Season with salt.
- In large bowl, combine potatoes, bell peppers and celery. Season with salt and toss with sauce. Transfer to a large, shallow baking dish and scatter tomatoes among potato mixture.
- Drizzle oil over top, cover with foil and bake for 35 minutes. Remove foil and bake until vegetables are tender, 20 to 30 minutes. Serve warm.
Nutrition Information
- Serving Size 8 Servings
- Calories 178
- Carbohydrate Content 27 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 4 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 30 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g