Potato Tagine Dish (Print Version)
# Ingredients:
→ Spice Blend
01 -
15 g harissa paste
02 -
60 ml olive oil
03 -
2.5 g ground turmeric
04 -
2.5 g ground ginger
05 -
7 g ground coriander
06 -
5 g ground cumin
→ Veggies
07 -
1/2 large onion, sliced
08 -
4 medium Yukon Gold potatoes (450 g), sliced
09 -
6 large garlic cloves, sliced
10 -
3 large plum tomatoes (340 g), sliced
11 -
2 medium carrots, thinly sliced diagonally
→ Flavor Add-Ins and Liquids
12 -
Freshly ground black pepper, to taste
13 -
2.5 g salt
14 -
30 g fresh cilantro, chopped
15 -
120 ml vegetable broth
# Instructions:
01 -
Set your oven to 177°C (350°F) and let it heat up.
02 -
Throw olive oil, harissa paste, coriander, cumin, ginger, and turmeric into a small bowl. Give it a good stir until it’s blended.
03 -
Toss the sliced potatoes in the spice mix, making sure they’re evenly coated.
04 -
Lay half the onion slices in the bottom of a round baking dish. Add half the spiced potatoes and half the garlic slices on top.
05 -
Layer on half the carrots and tomatoes, sprinkle with salt and some black pepper, and repeat it all over again with the remaining ingredients.
06 -
Pour any leftover spice mix and olive oil over the finished layers to flavor every bit.
07 -
Gently add the vegetable broth around the edge of the dish so you don’t ruin your layers.
08 -
Use aluminum foil to cover the dish fully and slide it into the oven. Bake for 90 minutes, until the potatoes are fork-tender.
09 -
Leave it covered for 10 minutes after baking. Sprinkle cilantro generously before serving.
# Notes:
01 -
You can swap Yukon Golds with red potatoes—they work just as well.
02 -
If you're not vegan, try using chicken broth instead of veggie broth.
03 -
Adding a tiny pinch of saffron to the broth gives an extra Moroccan touch.
04 -
To prep early, store sliced potatoes in cold water in the fridge and keep the spice blend ready on the side.