Moroccan Sesame Potatoes
Bring the vibrant flavors of North Africa to your table with these Moroccan Sesame Potatoes, a tantalizing side dish that’s as aromatic as it is irresistible. Tender baby potatoes are infused with a bold blend of paprika, cumin, cinnamon, and ginger, then coated in nutty toasted sesame seeds for a delightful crunch. Enhanced with a splash of lemon juice and a sprinkle of fresh cilantro, this dish offers a harmonious balance of earthy, tangy, and warm spice notes. Simple yet impressive, these potatoes make a perfect complement to roasted meats, tagines, or even a vegetarian feast. With just 15 minutes of prep time, this easy recipe is your gateway to Moroccan-inspired cuisine that’s both healthy and flavorful.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 2 tablespoons olive oil
- 2 tablespoons sesame seeds
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 2 garlic cloves, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup water
Instructions
1. Wash the baby potatoes thoroughly and leave the skin on. Cut larger potatoes in half for even cooking.
2. Bring a pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until they are fork-tender. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
4. Stir in the paprika, ground cumin, ground cinnamon, ground ginger, salt, and black pepper. Toast the spices in the oil for about 30 seconds to release their aroma.
5. Add the cooked potatoes to the skillet. Gently toss them to coat evenly with the spice mixture.
6. Pour in 1/4 cup of water to help the spices cling to the potatoes. Cook, stirring occasionally, for 5-7 minutes until the potatoes are lightly browned and the water has evaporated.
7. Sprinkle the sesame seeds over the potatoes and toast them for 2-3 minutes, stirring frequently, until golden and nutty.
8. Remove the skillet from heat. Drizzle the potatoes with lemon juice and sprinkle with freshly chopped cilantro.
9. Serve warm as a side dish or a light vegetarian entree.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 4.2 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2314 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
