Moroccan Potato Casserole

4 TO 6 SERVINGS

Your kitchen will be filled with the irresistible smell of aromatic spices when you prepare this homey one-pot meal. A shredded carrot salad makes a great accompaniment.

_Sauce_
6 medium cloves garlic, peeled
2 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. cayenne
3/4 cup chopped fresh cilantro
3/4 cup chopped fresh parsrey
Juice of 1 lemon
3 Tbs. red wine vinegar
2 to 3 Tbs. olive oil

_also_
1+1/2 1bs. small red potatoes, scrubbed and sliced 1/2 inch thick
4 stalks celery, cut into 2-inch pieces
3 large bell peppers (one each red, green and yellow), cut into 1+1/2-inch squares
3 medium tomatoes, each cut into 8 wedges
1 to 2 Tbs. olive oil

PREHEAT OVEN TO 350°F. Make sauce: In food processor, combine garlic, paprika, salt, cumin and cayenne and process until paste forms. Add cilantro and parsley and pulse a few times to blend. Add lemon juice, vinegar and oil and process until blended. Season with salt to taste.

In large bowl, combine potatoes, celery and bell peppers. Season with salt to taste. Add sauce and toss to blend. Transfer to large, shallow baking dish, tuck tomatoes into mixture and drizzle with oil. Cover with foil and bake 35 minutes. Uncover and bake until potatoes are tender, about 20 minutes more. Serve hot. 

Recipe by cookbook author Deborah Madison.