Moroccan Spicy Potatoes

  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3-4 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!

Keywords: spicy potatoes, Moroccan spicy potatoes