Herbs and spices can dress an ingredient in the most beautiful attire, making it more attractive, giving it more depth, bringing out its properties. This Moroccan potato casserole works as a perfect example of this; while being a favorite staple ingredient potate doesn't carry any very defining characterstic.
Συστατικά
6 cloves garlic
salt to taste
2 tsp paprika
1/2 tsp ground cumin
1/4 tsp ground cayenne pepper
1/2 bunch fresh cilantro
1/2 buch parsley
1 lemon, juiced
3 tbsp red wine vinegar
3 tbsp olive oil
1 1/2 lb red potatoes
1 large red bell pepper
1 yellow bell pepper
1 large green bell pepper
4 stalks celery
1 pound tomatoes,
2 tbsp olive oil
Οδηγίες
- Chop the peppers into 1 1/2 inch squares and the celery stalk into 2 inch pieces.
- Cut the potatoes 1/2 inch thick
- Cut the tomatoes each into 8 wedges
- Finely chop the herbs
Preheat oven to 350°F (175°C)
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2. 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.
3. In a large bowl, combine potatoes, peppers, and celery. Season with salt and toss with herb sauce.
4. 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.
5. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
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