Join me in making my grandma’s spicy potatoes that are seasoned with preserved lemon, Moroccan harissa paste, garlic, parsley and spices.

a bowl of spicy potatoes

Table of Contents

  1. Popular Moroccan Salads
  2. Ingredients
  3. Moroccan Spices & Condiments
  4. How to Make Spicy Potatoes
  5. What to Serve with Your Potatoes

This post may contain affiliate links; this means if you purchase an item linked, I may receive a small commission at no extra cost to you. Click here to learn more about my disclosure policy.

If you’ve ever been lucky enough to visit Morocco, you know how important salads are as an accompaniment to any traditional lunch or dinner. 

Moroccan salads take what the average American might imagine a salad to be, and expand the definition. The dynamic use of vegetables, both cooked and raw, combined with spices, herbs and usually some kind of acidity makes salad anything but boring. 

These spicy potatoes combine the deep flavor from preserved lemons with soft, perfectly cooked potatoes and some traditional Moroccan spices that lend to a super satisfying side. 

In my Grandmother’s dining room this salad is usually served cold, accompanied by several other small plates like this Tomato Salad, Lentil Salad and Carrot Salad. These small dishes usually sit around a large platter in the middle with the entree, which is almost always a tagine of some kind.  

If you’ve ever claimed to ‘hate’ salad (like I used to), your mind will be changed when you explore the world of Moroccan salads.


In case you’re heading out to do your grocery shopping, here’s what you’ll need to make this potato salad:

  • 2 lb yukon gold potatoes, peeled and chopped
  • ½ preserved lemon, minced
  • 1 tbsp harissa (can be substituted with a sprinkle of cayenne or hot chili sauce) 
  • 1 tsp salt
  • 2 tsp paprika
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ cup parsley, minced 
  • Enough water to cover the potatoes 
ingredients to make Moroccan potato salad

Popularly used Moroccan spices & condiments

Most Moroccan cooks I know are no stranger to the spice cabinet. Spices are essentially the most important element to any Moroccan dish and there are a variety of different ones you will want to get familiar with when exploring this cuisine. 

Let’s break down some of the most popularly used Moroccan spices and ‘condiments’ used to make these spicy potatoes:

How to make them

Like pretty much every person I’ve ever met, I love potatoes. It’s one of the few vegetables that feels like a treat no matter how it’s prepared. Boiled, steamed, fried, baked; they’re pretty much impossible to mess up. 

What I will say about this particular method of making potatoes, is that it’s incredibly light. Boiling them in this flavorful liquid on the stovetop requires only a bit of olive oil unlike many other potato dishes where the saturated fat content can get pretty high up there. 

So here’s how we’re making them: 

Start by peeling and chopping the potatoes into thick bite sized pieces. 

From there, you’ll mince up half of a preserved lemon, lots of fresh parsley and some garlic and add them to a bowl with the potatoes. 

Next, add olive oil, salt and paprika before mixing to combine. Add the potatoes to a pot and add water just until the potatoes are covered. 

Bring the water to a boil and continue to boil until the potatoes are fork tender and the liquid has reduced significantly. This usually takes somewhere between 15-20 minutes depending on the size of your potato slices. 

To serve, top with lots of fresh parsley and flaky salt. This is truly the easiest way to make potatoes ever! 

a bowl of spicy potatoes

If you like this potato side dish, you’ll LOVE these oven baked lemon pepper fries.

What to serve with your potatoes 

As mentioned above, these potatoes are traditionally served with many other Moroccan salads. That said, if you’re not feeling up to the task of making 5 salads and a tajine in one night, I’m not judging! 

Here are some of my favorite entrees to enjoy these spicy potatoes with: 

  • Mediterranean Meatballs – these kefta style meatballs are the perfect pairing for a Moroccan spin on the classic meat and potatoes meal.
  • Chicken with Olives Tajine – what better way to enjoy some perfectly seasoned potatoes than with a perfectly seasoned chicken? This combination is a flavor bomb waiting to happen!
  • Moroccan Lamb Chops – this popular street food goes excellently with all of the Moroccan salads, this potato dish being a wonderful example. 
  • Moroccan Lentil Salad – another popular Moroccan side salad that goes perfectly with these Spicy Potatoes.

Happy cooking!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a bowl of spicy potatoes

Moroccan Spicy Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 34 servings 1x
  • Category: salad, potatoes
  • Method: boiled
  • Cuisine: Moroccan, North African, Mediterannean, African
  • Diet: Vegan


  • 2 lb yukon gold potatoes, peeled and chopped
  • ½ preserved lemon, minced
  • 1 tbsp harissa (can be substituted with a sprinkle of cayenne or hot chili sauce) 
  • 1 tsp salt
  • 2 tsp paprika
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ cup parsley, minced 
  • Enough water to cover the potatoes 


  1. Start by washing and peeling your potatoes. Cut into 1 inch thick slices and toss in a bowl with minced preserved lemon, minced garlic, harissa, half of the minced parsley, olive oil, salt and paprika. Mix well. 
  2. Add potatoes to a pot and fill with water until it just barely covers the potatoes. Bring to a boil on the stovetop over medium high heat. 
  3. Boil for 15-20 minutes or until the potatoes are fork tender, mixing occasionally. Top with flake salt and remaining minced parsley. Enjoy!