Moroccan Potato Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 316.1
  • Total Fat: 21.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 25.9 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Moroccan Potato Casserole calories by ingredient
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This is a delicious, flavorful moroccan-style casserole This is a delicious, flavorful moroccan-style casserole
Number of Servings: 6


    6 cloves garlic
    salt to taste
    2 tsp paprika
    1/2 tsp ground cumin
    1/4 tsp ground cayenne pepper
    3/4 cup chopped fresh cilantro
    3/4 cup chopped parsley
    1 lemon, juiced
    3 Tbs red wine vinegar
    3 Tbs olive oil
    1 1/2 pounds red potatoes, sliced 1/2 inch thick
    1 large red bell pepper, cut into 1 inch pieces
    1 yellow bell pepper, cut into 1 1/2 inch squares
    1 large green bell pepper, cut into 1 1/2 inch pieces
    1 medium onion, chopped into large pieces
    1 pound tomatoes, each cut into 8 wedges
    2 Tbs olive oil


Preheat oven to 350 degrees F (175 degrees C).
Put chopped potatoes in a microwave safe container and microwave for approx. 5 -7 minutes to precook them. Remove from microwave and set aside.

Combine garlic, 1/2 tsp salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. 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.

In a large bowl, combine potatoes, peppers, and onion. Season with salt and toss with herb sauce. 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.

Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

Number of Servings: 6

Recipe submitted by SparkPeople user SBMMYERS.

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