Potato, Pepper & Tomato Casserole with Morocca

Morocca is a loose spelling of chermoula, the North African herb-and-spice paste that drives this vegetable casserole. Garlic, paprika, cumin, and cayenne get pounded into a rust-colored paste in a mortar and pestle, then lifted with fistfuls of fresh cilantro and parsley, a splash of lemon juice, white wine vinegar, and extra-virgin olive oil. The result tastes like sunshine hitting a Marrakech market stall.

Coating potatoes, tri-color bell peppers, and celery in the chermoula before baking means every piece picks up flavor from the inside out. A 35-minute covered bake at 350°F (175°C) lets the potatoes steam-roast through; pulling the foil for the last 20 minutes drives off the moisture and concentrates the sauce down into a glossy coat. The tomatoes added just before baking collapse into juicy, savory pockets.

Kitchen Tips

• Use a mortar and pestle if you have one; it bruises the herbs and releases their oils better than a food processor, which can puree too finely.
• Cut the potatoes uniformly so they cook at the same rate. Fingerlings halved lengthwise are particularly pretty.
• Line the baking dish with parchment for easier cleanup.
• Let the dish sit 10 minutes after baking. The flavors deepen and the sauce thickens as it rests.

Variations

• Add a can of drained chickpeas to make it a heartier main dish.
• Top with crumbled feta or pan-fried halloumi just before serving.
• Swap the cayenne for a tablespoon of harissa paste for a smokier, more complex heat.