Moroccan cuisine · Salads & Mezze

Batata Mchermla (Potato Salad)

Warm potato cubes marinated in a bold chermoula of coriander, garlic, paprika and lemon.

Ingredients · for 4 servings

• 800g waxy potatoes
• 1 bunch coriander (cilantro)
• 1/2 bunch flat-leaf parsley
• 4 garlic cloves
• 1 tsp sweet paprika
• 1 tsp cumin
• 1/2 tsp chili flakes
• 1 lemon
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the potatoes, cut into 2cm cubes and cook in salted water for 12–15 minutes until tender on the outside but still slightly firm at the core.
2. Drain the potatoes, let them steam off briefly, and transfer them warm into a bowl – warm potatoes absorb the marinade far better.
3. For the chermoula, finely chop the coriander and parsley, and crush the garlic with a pinch of salt into a paste.
4. Mix the herbs and garlic paste with the paprika, cumin, chili flakes, the lemon juice and the olive oil into a thick marinade.
5. Pour the chermoula over the warm potatoes, fold in gently so the cubes don't break apart, and season with salt and pepper.
6. Let it sit for at least 20 minutes at room temperature and serve cool, but not ice-cold.