Batata Mchermla (Moroccan Chermoula Potatoes with Olives)

Ingredients

• 800 g potato, peeled and cut into thick wedges
• 5 tbsp olive oil
• 4 garlic, crushed to a paste
• 5 tbsp fresh cilantro, finely chopped
• 3 tbsp fresh parsley, finely chopped
• 2 tsp ground cumin
• 1½ tsp paprika
• ½ tsp ground turmeric
• ¼ tsp cayenne pepper
• 3 tbsp lemon juice
• 100 g green olives, pitted and lightly cracked
• 1 preserved lemon, rind only and finely chopped
• 2½ dl water
• 1 tsp salt
• ½ tsp black pepper

Method

1. 1.

   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.

   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.

   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.

4. 4.

   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.

5. 5.

   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.