Cuisine:Moroccan, North African, Mediterannean, African
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
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.
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.
Boil for 15-20 minutes or until the potatoes are fork tender, mixing occasionally. Top with flake salt and remaining minced parsley. Enjoy!