Potatoes with Chermoula and Preserved Lemon

Name: Potatoes with Chermoula and Preserved Lemon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1½ lbs (680 g) 1½ lbs (680 g) small Yukon Gold or fingerling potatoes, halved lengthwise; 3 tbsp (45 ml) 3 tablespoons extra-virgin olive oil; ¾ tsp (3.8 ml) ¾ teaspoon kosher salt; ½ tsp (2½ ml) ½ teaspoon freshly ground black pepper; 1 cup (20 g) 1 cup (20 g) fresh cilantro leaves and tender stems, roughly chopped; ¾ cup (15 g) ¾ cup (15 g) fresh flat-leaf parsley leaves and tender stems, roughly chopped; 3 cloves (30 g) 3 medium garlic cloves, peeled; 1 tsp (5 ml) 1 teaspoon ground cumin; ½ tsp (2½ ml) ½ teaspoon sweet paprika; ¼ tsp (1.3 ml) ¼ teaspoon red pepper flakes (optional); 3 tbsp (45 ml) 3 tablespoons extra-virgin olive oil; 1 tbsp (15 ml) 1 tablespoon fresh lemon juice; ½ tsp (2½ ml) ½ teaspoon kosher salt; 1 whole (60 g) 1 preserved lemon, halved, seeds removed, flesh and rind thinly sliced; 2 tbsp (5 g) 2 tablespoons fresh cilantro leaves, torn or left whole (optional)

From the MyKitchenBank Kitchen

Crispy roasted potatoes tossed with a bright North African herb sauce (chermoula) made from cilantro, parsley, garlic, cumin, and paprika, finished with thinly sliced preserved lemon for a salty, complex tang. A vibrant side dish that works equally well alongside grilled fish, chicken, or as part of a vegetable-forward meal.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: 4 servings (about 3 cups)

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Ingredients

4 servings

1½ lbs (680 g) 1½ lbs (680 g) small Yukon Gold or fingerling potatoes, halved lengthwise
3 tbsp (45 ml) 3 tablespoons extra-virgin olive oil
¾ tsp (3.8 ml) ¾ teaspoon kosher salt
½ tsp (2.5 ml) ½ teaspoon freshly ground black pepper
For the chermoula
1 cup (20 g) 1 cup (20 g) fresh cilantro leaves and tender stems, roughly chopped
¾ cup (15 g) ¾ cup (15 g) fresh flat-leaf parsley leaves and tender stems, roughly chopped
3 cloves (30 g) 3 medium garlic cloves, peeled
1 tsp (5 ml) 1 teaspoon ground cumin
½ tsp (2.5 ml) ½ teaspoon sweet paprika
¼ tsp (1.3 ml) ¼ teaspoon red pepper flakes (optional)
3 tbsp (45 ml) 3 tablespoons extra-virgin olive oil
1 tbsp (15 ml) 1 tablespoon fresh lemon juice
½ tsp (2.5 ml) ½ teaspoon kosher salt
1 whole (60 g) 1 preserved lemon, halved, seeds removed, flesh and rind thinly sliced
2 tbsp (5 g) 2 tablespoons fresh cilantro leaves, torn or left whole (optional)

Equipment (5)

Large rimmed baking sheet (18×13 inches / 46×33 cm)
Large bowl
Food processor or blender
Small knife
Tongs

Steps

Before you start

Preheat your oven to 425°F (220°C)
Have a sharp knife ready for slicing the preserved lemon
If your cilantro and parsley are damp, dry them thoroughly to make the chermoula

1
Roast the potatoesOven 425°F / 220°C
- Place the halved potatoes on a large rimmed baking sheet.
- Drizzle with 3 tablespoons of olive oil and sprinkle with ¾ teaspoon kosher salt and ½ teaspoon black pepper.
- Toss well to coat evenly.
- Spread them in a single layer, cut side down.
- Roast in a preheated 425°F (220°C) oven for 30–35 minutes, stirring once halfway through, until the cut sides are deep golden brown and the potatoes are tender when pierced with a fork.
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Ready when: Cut sides are deep golden brown and flesh is tender when pierced
Tip: Don't stir too early—let the potatoes sit undisturbed for the first 15–18 minutes so they develop a crispy, caramelized exterior.
2
Make the chermoula
- While the potatoes roast, make the chermoula.
- In a food processor or blender, combine the chopped cilantro, parsley, peeled garlic cloves, ground cumin, sweet paprika, and red pepper flakes if using.
- Pulse until the herbs and garlic break down into a coarse paste, about 1 minute.
- Add 3 tablespoons of olive oil and 1 tablespoon of fresh lemon juice.
- Pulse again just to combine.
- Season with ½ teaspoon kosher salt.
- Transfer to a small bowl.
- The chermoula should be textured and bright green; do not over-blend into a smooth purée.
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Ready when: Mixture is coarse and textured, not smooth, with visible herb pieces
Tip: Keep the chermoula fresh and vibrant by blending it just before using and not over-processing; you want a chunky herb paste, not a smooth paste.
3
Prepare the preserved lemon
- While the potatoes finish roasting, prepare the preserved lemon.
- Rinse it under cool water and gently rub to remove any excess salt on the outside.
- Halve it lengthwise and scoop out and discard the seeds inside.
- Using a sharp knife, thinly slice the flesh and rind crosswise into strips about ⅛ inch (3 mm) wide.
- You should have roughly 3–4 tablespoons of sliced preserved lemon.
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Ready when: Preserved lemon is cut into thin, uniform strips with no seeds visible
Tip: Rinsing the preserved lemon removes excess salt, but these preserves are naturally very salty, so taste as you go when seasoning the final dish.
4
Combine and finish
- As soon as the potatoes come out of the oven, transfer them to a large bowl.
- While they are still warm, add all of the chermoula and most of the sliced preserved lemon (reserve a few pieces for garnish).
- Using tongs or two spoons, gently toss everything together, being careful not to break up the potatoes.
- The warmth of the potatoes will release the aromatics in the chermoula.
- Taste and adjust the seasoning if needed—you may want a pinch more salt depending on the saltiness of your preserved lemon, or a squeeze more fresh lemon juice for brightness.
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Ready when: Potatoes are coated in bright green chermoula with visible preserved lemon pieces throughout
Tip: Toss while the potatoes are still hot so they absorb the flavors; if you wait until they cool, the dish will taste more muted.
5
Serve
- Transfer the potatoes to a serving dish.
- Scatter the reserved sliced preserved lemon and fresh cilantro leaves over the top.
- Serve warm or at room temperature.
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Tip: This dish is excellent served warm straight from the oven, but it also makes a great room-temperature side dish or component of a grain or vegetable plate.

Good to know

Tips

Preserved lemons are a staple of North African cooking and are increasingly available in specialty markets and online; if you cannot find them, the lemon-zest substitution works in a pinch, though the flavor will be brighter than salty-funky.
For best results, use small-to-medium potatoes so they roast evenly and can be coated with the chermoula quickly while still warm.
The chermoula can also be made with a mortar and pestle if you prefer a more textured, chunky result; blend only until the herbs are broken down but still show some texture.
Serve these potatoes alongside grilled fish (especially halibut or branzino), roasted chicken, or lamb tagine, or as part of a mixed vegetable platter with hummus and flatbread.

Make ahead

You can make the chermoula up to 4 hours ahead; store it in an airtight container in the refrigerator. Bring it to room temperature and give it a stir before tossing with the potatoes. The potatoes are best roasted and tossed just before serving, but leftovers can be reheated gently.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10–12 minutes until warmed through, or serve cold straight from the fridge as part of a salad or grain bowl. Do not freeze.

Substitutions

1 preserved lemon → Finely grated zest of 1 regular lemon mixed with ½ teaspoon kosher salt. This won't have the same fermented, complex flavor, but it will add brightness and a salty note. Use sparingly and taste as you go.
1 cup (20 g) fresh cilantro leaves and tender stems → An additional ¾ cup fresh mint leaves. Mint creates a lighter, fresher chermoula with a cooling effect; use it if cilantro is unavailable or you prefer a different flavor.
1 teaspoon ground cumin → ½ teaspoon ground coriander. Coriander has a citrusy note that complements the preserved lemon, but use half the amount as it's more assertive than cumin.
½ teaspoon sweet paprika → ½ teaspoon smoked paprika or a tiny pinch of saffron threads steeped in 1 tablespoon warm water. Smoked paprika adds a deeper flavor; saffron creates a more luxurious, floral dish. Both are optional but lovely.