8 Reviews of Moroccan Spiced Roast Potatoes

From: Deantini

On Jun 16, 2009

Very nice, indeed! I was concerned that the cumin would be overpowering but must admit that the flavours were just right, in fact the potatoes were nice and garlicky! The serving size is generous. I ended up cooking in convection oven for 40 min; first 15 min at 350F and thereafter I turned it up to 400F. Made for PRMR - thanks for sharing!

From: Dreamer in Ontario

On Jun 22, 2009

I really enjoyed these potatoes. The spices worked beautifully. I used the pot the potatoes were boiled in to coat with the spice paste before placing in roasting pan. I baked them for about 45 minutes at 350. Made for 123 Hits Tag.

From: Baby Kato

On Jul 3, 2009

Wow, these were great, we really enjoyed them. They were crisy and spicy...just perfect. I did leave them in the oven alot longer than it called for, as I was outside working in the yard. It didn't hurt them, one little bit. I can't wait to make these again. Thanks for sharing.

From: Lyncca Harvey

On Jul 25, 2009

This recipee is delicious and easy to make. I made it for a family gathering and everyone loved them.

From: wicked cook 46

On Jul 29, 2009

I am not giving a star rating for now. I used russet potatoes.We found the potatoes to be a bit dry so it might of been my taters. I think my cumin must need replaced even though it is fairly new. We could not detect it at all. : ( . I found the garlic was starting to burn the last 10 minutes or so of cooking and I had my potatoes in smallish chunks. I will retry this recipe once I replace my cumin or will add more . Made for Everyday is a Holiday Tag

From: Michelle from Central Time

On Nov 18, 2009

These potatoes were yummy, just a nice little burn on them. 2nd time: we are trying to switch to sweet potatoes, and this also worked well on those.

From: Gaia22

On Aug 6, 2009

These spuds tasted good and were a good accompaniment to my lamb chop dinner. I had to raise the oven temp to 350-degree F {plus my oven runs +25-degrees hot} and roast for a solid hour to get them to crisp. Also, they were not as full-flavored as I was expecting. I think next time I'd like to cut the potatoes into smaller pieces and use only 1 to 1/2 lbs for this spice mixture in a hotter oven. Great flavor! Thanks! [Made & Reviewed for Everyday is a Holiday Tag]

From: WiGal

On Aug 4, 2009

Wonderful spice combination for roasted potatoes! I used baby reds and wish I had cut my pieces smaller to get more of those lovely spicy edges. Thanks Shuzbud for posting a keeper. Made for Made for PRMR.