Morroccan 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 Morrocan inspired bridal shower, it seems like just yesterday when we were brainstorming ideas here!! But now back to reality, and that means DELICIOUS MORROCAN POTATOES! Everyone at the shower was asking for the recipe, so as promised here we are!!


  • One 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 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • 2 cloves Garlic
  • one whole non-seeded Jalepeno
  • juice of one lemon


  • 8oz Greek Yogurt
  • One bunch cilantro
  • pinch of salt


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

Sauce Preparation:

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


P1010851Cut those potatoes into bite size wedges!

P1010858Now grab those ingredients to mix up your Morroccan pesto…

P1010868P1010865P1010863P1010860P1010859P1010870P1010872P1010873Once you have combined all those beauties, toss into the potatoes and bake away!!


Time for the cilantro greek yogurt dressing!


Now time to serve it up!! MMmmmmmMMM

P1010919P1010918P1010917Bon Appetite!!


Sam & Chanda

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