Moroccan Roasted Potatoes

Why You’ll Love This Recipe

We eat a lot of roasted potatoes at my house. They’re always a hit with my family, but I really wanted to try something a little different, and these potatoes were the answer! The unique blend of herbs and spices were a welcome change, and the beautiful color of this aromatic side dish makes it especially appealing.

• Crispy on the outside, tender inside: The high roasting temperature creates that perfect golden-brown exterior while keeping the inside of the potatoes soft and fluffy.
• Easy and approachable – Just toss everything together, pop it in the oven and you’re done! No complicated steps or fancy, hard-to-find ingredients.
• So versatile! These potatoes pair beautifully with grilled meats, roasted veggies, or even a simple green salad for a meatless meal.

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

Moroccan Roasted Potatoes

Potatoes are tossed with olive oil, cumin, turmeric, cinnamon, paprika and other seasonings in this uniquely spiced side dish the whole family will love.

4.50 from 294 votes

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Course: Side Dish

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 -6 servings

Calories: 302kcal

Author: Danelle

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Ingredients 

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• 2 teaspoons cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1-2 tablespoons olive oil
• 3 pounds potatoes cut into 1-inch chunks
• 1/4 cup chopped fresh cilantro

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Instructions

• Preheat the oven to 450 degrees. In a small bowl combine 2 teaspoons cumin, 1/2 teaspoon turmeric, 1/2 teaspoon cinnamon, 1/8 teaspoon cayenne pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper and 1-2 tablespoons olive oil.
• Add the cubed 3 pounds potatoes and stir gently to coat in oil and spices. Spread potatoes in a single layer on a lightly greased baking sheet. Bake for 20-25 minutes, or until potatoes are golden brown, stirring once halfway through cooking time.
• Before serving, toss with 1/4 cup chopped fresh cilantro and re-season with salt and pepper, if needed.

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Nutrition

Calories: 302kcal | Carbohydrates: 61g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 605mg | Potassium: 1482mg | Fiber: 8g | Sugar: 3g | Vitamin A: 361IU | Vitamin C: 67mg | Calcium: 56mg | Iron: 4mg

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

Pairings

These potatoes are a great side for almost any meal, but we especially love pairing them with this Honey Paprika Pork Tenderloin, or this Garlic Citrus Pork Tenderloin.

Recipe Tips

• Cut your potatoes evenly: I aim for 1-inch chunks so they all cook at the same rate.
• Don’t crowd the pan: Spread the potatoes in a single layer with a bit of space between them. Overcrowding can cause steaming instead of roasting.
• The turmeric gives these potatoes their beautiful golden color, but if you toss the potatoes with your hands (which is what I usually do when prepping this kind of recipe) your hands will also take on a lovely golden hue. So I recommend tossing the potatoes, oil and spices together gently with a large wooden spoon.
• Any kind of potato will work in this recipe, but my favorites are Yukon Gold or red potatoes. This particular combination of spices works wonderfully with sweet potatoes too.

Storage and Reheating

• Refrigerator: Cool completely before storing to avoid condensation and sogginess. Keep in an airtight container for up to 4 days. Avoid freezing as the texture of roasted potatoes can become mealy when thawed.
• Reheating: For maximum crispiness, reheat in the oven at 400°F. Spread the potatoes on a baking sheet and bake for 10–15 minutes, or until heated through and crispy.

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