This dish is an absolute flavor bomb from North Africa! Moroccan-style roasted potatoes with veggies are packed with smoky paprika, warm cumin, and fresh herbs, while juicy tomatoes and bell peppers make every bite rich and satisfying. Perfect for a cozy vegetarian dinner or as a bold side dish — find this recipe under *“Moroccan roasted potatoes,” “baked potatoes with veggies,” “easy Middle Eastern recipes,”* or *“flavorful veggie sides.”* It’s the kind of recipe you’ll want to make on repeat!
Moroccan Roasted Potatoes with Veggies & Spiced Herb Dressing
A vibrant, flavor-packed dish full of North African spices, sweet roasted veggies, and fresh herbs. Perfect as a main or a hearty side.
Ingredients:
– 2.2 lbs (1 kg) potatoes (leave the skin on if using baby or new potatoes)
– 1–2 onions, sliced into wedges
– 2 bell peppers, sliced into strips
– 2 celery stalks, cut into 1-inch pieces
– 10 oz (300 g) cherry tomatoes (or regular tomatoes cut into wedges)
– 2 tbsp vegetable oil
For the dressing:
– 5 garlic cloves
– ½ tsp salt
– 2 tsp paprika
– ½ tsp ground cumin
– ¼ tsp cayenne pepper
– 3 tbsp red wine vinegar
– 3 tbsp vegetable oil
– 1 bunch fresh cilantro, finely chopped
– 1 bunch fresh parsley, finely chopped
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Instructions:
1. Preheat your oven to 350°F (175°C).
2. Make the dressing: In a blender or food processor, blend the garlic, salt, paprika, cumin, cayenne, vinegar, and oil into a smooth paste. Stir in the chopped cilantro and parsley.
3. Prep the veggies: Cut the potatoes into wedges. Slice the onion and bell peppers. Chop the celery. Toss everything into a large bowl along with the cherry tomatoes.
4. Pour the dressing over the veggies and mix until everything’s well coated. Add a bit more oil if needed.
5. Spread the mixture onto a baking sheet. Cover with foil and bake for 35 minutes.
6. Remove the foil and continue baking for another 20–30 minutes, until the veggies are tender and lightly golden.
—
Serve hot, optionally topped with extra herbs or a spoonful of yogurt on the side. Enjoy!
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Moroccan Roasted Potatoes with Veggies & Spiced Herb Dressing
A vibrant, flavor-packed dish full of North African spices, sweet roasted veggies, and fresh herbs. Perfect as a main or a hearty side.
Ingredients:
– 2.2 lbs (1 kg) potatoes (leave the skin on if using baby or new potatoes)
– 1–2 onions, sliced into wedges
– 2 bell peppers, sliced into strips
– 2 celery stalks, cut into 1-inch pieces
– 10 oz (300 g) cherry tomatoes (or regular tomatoes cut into wedges)
– 2 tbsp vegetable oil
For the dressing:
– 5 garlic cloves
– ½ tsp salt
– 2 tsp paprika
– ½ tsp ground cumin
– ¼ tsp cayenne pepper
– 3 tbsp red wine vinegar
– 3 tbsp vegetable oil
– 1 bunch fresh cilantro, finely chopped
– 1 bunch fresh parsley, finely chopped
—
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Make the dressing: In a blender or food processor, blend the garlic, salt, paprika, cumin, cayenne, vinegar, and oil into a smooth paste. Stir in the chopped cilantro and parsley.
3. Prep the veggies: Cut the potatoes into wedges. Slice the onion and bell peppers. Chop the celery. Toss everything into a large bowl along with the cherry tomatoes.
4. Pour the dressing over the veggies and mix until everything’s well coated. Add a bit more oil if needed.
5. Spread the mixture onto a baking sheet. Cover with foil and bake for 35 minutes.
6. Remove the foil and continue baking for another 20–30 minutes, until the veggies are tender and lightly golden.
—
Serve hot, optionally topped with extra herbs or a spoonful of yogurt on the side. Enjoy!
😍