Name: Spicy Potato Tagine with Preserved Lemon and Olives
Yield: Serves 4 to 6
Ingredients: 2 pounds red potatoes; 1 small onion, grated and squeezed dry (see Note), plus 1 medium onion, thinly sliced; 3 tablespoons extra virgin olive oil; 1/3 cup grated tomato (see Tips, below); 1/4 teaspoon ground ginger; 1/4 teaspoon hot Hungarian paprika; Pinch of ground cumin; 1 teaspoon crushed garlic; 1 bay leaf; 1/4 fresh lemon; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped fresh cilantro; Salt; 4 to 5 dry saffron threads, crumbled; 24 juicy purple or tan olives; 1/2 preserved lemon

Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book The Slow Mediterranean Kitchen. Wolfert also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

This Moroccan, main-course vegetable dish integrates marvelous components: preserved lemons, juicy tan olives, and well-spiced potatoes.

Recipe notes

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