Batata Mchermla (Moroccan Chermoula Potatoes with Olives)

Method

1. 1
   • olive oil5 tbsp
   • garlic4
   • fresh cilantro5 tbsp
   • fresh parsley3 tbsp
   • ground cumin2 tsp
   • paprika1½ tsp
   • ground turmeric½ tsp
   • cayenne pepper¼ tsp
   • lemon juice3 tbsp
   • green olives100 g
   • salt1 tsp

   Blend the chermoula — Whisk the chopped cilantro and parsley with the garlic, cumin, paprika, turmeric, cayenne, half the lemon juice, 4 tablespoons of the olive oil and the salt to a loose green paste. This is the chermoula.

2. 2
   • potato800 g
   • olive oil5 tbsp

   Colour the potato wedges — Heat the remaining olive oil in a wide lidded sauté pan over medium heat. Add the potato wedges in a single layer and turn them in the oil for 3-4 minutes, just until the cut edges take on a little colour.

3. 3
   • water2½ dl

   Braise until tender — Stir in two thirds of the chermoula and the water, bring to a gentle simmer, cover and cook for 20-25 minutes, shaking the pan now and then, until a knife slides into a wedge without resistance.

   ⏱25 min
4. 4
   • potato800 g
   • olive oil5 tbsp
   • green olives100 g
   • preserved lemon1

   Reduce the sauce to a glaze — Uncover, scatter in the olives and preserved lemon, and let the sauce bubble for 6-8 minutes until it clings to the potatoes as a glossy green coating rather than sitting under them as a broth.

   ⏱7 min
5. 5
   • lemon juice3 tbsp
   • black pepper½ tsp

   Finish with fresh chermoula — Take the pan off the heat, stir through the reserved chermoula and the remaining lemon juice, season with black pepper and let it stand for 5 minutes. Serve warm or at room temperature.

   ⏱5 min