side view of moroccan potatoes on a serving platter with a bowl of creamy cilantro greek yogurt dip in the middle of the potatoes

Moroccan Potatoes with Cilantro Greek Yogurt Dip

Today was Miss Chanda Panda’s sister’s bridal shower (many fun pics to come!!). But of course we had to bring our “A” game and rock some awesome zest decor and food!! We had so much fun with this Moroccan inspired bridal shower, it seems like just yesterday when we were brainstorming ideas here!! But now back to reality, and that means DELICIOUS MOROCCAN POTATOES! Everyone at the shower was asking for the recipe, so as promised here we are!!

Directions:

Par-boil potatoes wedges until they give slightly with a fork but are not super soft. Drain and let sit while preparing Moroccan pesto. In a blender, combine sundried tomatoes, olive oil, kalamata olives, capers, paprika, cumin, garlic, jalapeño and lemon juice. Puree until smooth. Dress the potatoes in the Moroccan pesto and bake at 400 degrees until browned (approx 15 mins) Sprinkle with sea salt and serve with sauce. Serve warm or room temperature.

Sauce Preparation:

In a blender, combine Greek Yogurt, Cilantro, and salt until pale green. Serve Chilled.

 

old Yukon Potatoes cut into wedges inside a pot of boiling water

Cut those potatoes into bite size wedges!

Ingredients for Moroccan Pesto including sundried tomatoes, kalamata olives, olive oil, capers, paprika, cumin, garlic, one whole jalapeno, and lemon

Now grab those ingredients to mix up your Moroccan pesto…

Ingredient for the moroccan pesto inside a blender

Once you have combined all those beauties, toss into the potatoes and bake away!!

Blending the moroccan pesto ingredients

partially boiled Potato wedges in pot without water. Moroccan pesto covering the potato wedges.

Time for the cilantro greek yogurt dressing!

Greek yogurt, cilantro, and salt inside a blender to make the Cilantro Greek Yogurt Dip

creamy cilantro greek yogurt dressing after being blended

Now time to serve it up!! MMmmmmmMMM

aerial view of Baked potato wedges surrounding a bowl of creamy cilantro greek yogurt dip

side view of moroccan potatoes on a serving platter with a bowl of creamy cilantro greek yogurt dip in the middle of the potatoes

Bon Appetite!!

xox0

Sam & Chanda

side view of moroccan potatoes on a serving platter with a bowl of creamy cilantro greek yogurt dip in the middle of the potatoes
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Moroccan Potatoes with Cilantro Greek Yogurt Dip

These Moroccan inspired potatoes make the perfect appetizer at any hosting event. Not only are they easy to make, but they are absolutely delicious!

Course: Appetizer, Condiments, Dinner, Dip, Finger Food, Lunch, Potatoes, Side Dish
Cuisine: Appetizer, Moroccan
Ingredients
Moroccan Potatoes
  • 1 lb Golden Yukon Potatoes (cut into wedges)
  • 1/2 cup Sundried Tomatoes
  • 1/2 cup Kalamata Olives
  • 1/2 cup olive oil
  • 1/4 cup capers
  • 1/2 tsp Paprika
  • 1/2 tsp Cumin
  • 2 cloves Garlic
  • 1 whole non-seeded Jalapeno
  • 1 lemon, juiced
Cilantro Greek Yogurt Dip
  • 8 oz Greek Yogurt
  • 1 bunch cilantro
  • pinch salt
Instructions
Moroccan Potatoes
  1. Set oven to 400*F. Partially boil potatoes wedges until they give slightly with a fork but are not super soft. Drain and let sit while preparing Moroccan pesto.

  2. In a blender, combine sundried tomatoes, olive oil, kalamata olives, capers, paprika, cumin, garlic, jalapeño and lemon juice. Puree until smooth.

  3. Dress the potatoes in the Moroccan pesto and bake at 400 degrees until browned (approx 15 mins).

  4. Sprinkle with sea salt and serve with sauce. Serve warm or room temperature.

Cilantro Greek Yogurt Dip
  1. In a blender, combine Greek Yogurt, Cilantro, and salt until pale green. Serve Chilled.

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