Moroccan Potato Salad with Chermoula - Batata Mchermla

Method11 steps

1. 1

   Step 1: Choose the raw-potato (About 1 lb) route with ready chermoula paste. Cut the approximately 1 lb peeled raw potatoes into cubes ¼–½ inch across.

   Uses About 1 lb peeled raw potatoes

2. 2

   Step 2: Put all the cut potatoes from step 1 in a pot or pan. Add half the ¼ cup ready chermoula, all the 1 tbsp tomato paste and ½ tsp harissa. Add water to cover. Bring to a simmer, cover and maintain a medium-heat simmer for about 7 minutes before adding the remaining chermoula.

   Add remaining chermoula · 7 minUses Complete raw potato cubes · Half the ¼ cup ready chermoula stock · 1 tbsp tomato paste · ½ tsp ready harissa paste · Water to cover potatoes and seasonings

3. 3

   Step 3: Add the remaining half of the same ¼ cup chermoula to the simmered potatoes from step 2. Continue cooking until the potatoes are tender and the sauce has reduced, adding only a little extra water if needed.

   Uses First-simmered potatoes and sauce · Remaining half of the ¼ cup ready chermoula stock · Extra water, only as needed during simmering or reheating

4. 4

   Step 4: Check all the tender potatoes and sauce from step 3. The sauce may be ample, since potatoes absorb liquid as they cool, but it should be reduced rather than watery.

   Uses Tender potatoes and reduced chermoula sauce

5. 5

   Step 5: Drizzle the 1 tsp finishing olive oil over the potatoes from step 4.

   Uses Tender potatoes with reduced sauce · 1 tsp olive oil for finishing

6. 6

   Step 6: Decorate all the finished potatoes from step 5 with some olives and optional prepared preserved-lemon rind.

   Uses Finished oil-drizzled potatoes · Green or purple olives, as desired for garnish · Preserved lemon rind, optional garnish in small strips or cubes

7. 7

   Step 7: Serve the garnished potatoes from step 6 as six small salad or side-dish portions, preferably the same day.

   Uses Complete garnished potato salad

8. 8

   Step 8: If you prefer a mashed texture, coarsely mash the potato portions selected from step 7 into their reduced sauce before serving.

   Uses Potato portions selected for optional mashing

9. 9

   Step 9: For a room-temperature serving, let only the portions selected from step 7 cool briefly and serve promptly rather than leaving the whole batch out.

   Uses Potato portions selected for prompt room-temperature serving

10. 10

    Step 10: If saving leftovers from step 7, place them in shallow covered containers and refrigerate promptly within two hours. Keep their reduced sauce with them.

    Uses Leftover potato salad selected for refrigeration

11. 11

    Step 11: To reheat the refrigerated leftovers from step 10, warm them gently in their sauce, adding a little extra water if needed, until steaming hot throughout. Use refrigerated leftovers within 3–4 days.

    Uses Refrigerated potato-salad leftovers · Extra water, only as needed during simmering or reheating