Moroccan Potatoes
On July 28, 2006 in Unsorted
12 new potatoes, halved
3 Anaheim chillies, halved and seeded
1-1/2 tablespoons cumin seed
6 cloves garlic, minced
1-1/2 teaspoons lemon juice
1/2 lemon, sliced
1/4 cup olive oil
1/4 cup water
salt and pepper
- Preheat oven to 500 degrees.
- Coarsely grind together cumin seed, garlic, salt and pepper in a mortar and pestle. Stir in lemon juice.
- Lay chillies in the bottom of an ovenproof dish and add water.
- Coat potatoes with olive oil and place on top of chillies. Drizzle with prepared sauce.
- Bake, covered, until potatoes are fork tender, about 40 minutes.
Makes 4 servings