Readjusted from a recipe found in the cookbook 'The Humble Spud'. Instead of pan frying chunks of potatoes, they were mashed. Use homemade harissa if possible. Delicious with broiled mild white fish!
prep time15 Min
cook time30 Min
1 1/2 lb
potatoes (yukon golds for the test recipe)
extra virgin olive oil
scallions, thinly sliced (switched from yellow onion)
red bell peppers, cored, seeded and diced (used one red and one orange bell pepper)
tomatoes, cut into small chunks
garlic cloves, peeled and finely minced
harissa paste, to taste
salt, to taste
fresh flat leaf parsley or fresh cilantro, minced
How To Make
In a large stock pot, bring water to a boil and boil the potatoes until very tender. Drain and place the cooked potatoes in a serving bowl.
Mash the potatoes then add the remaining ingredients and incorporate. Add salt to taste. If desired, garnish with flat leaf parsley or fresh cilantro.
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Categories & Tags for Mashed Potatoes Moroccan-style: