Spicy Potato Tagine

• 2 lbs red potatoes, peeled
• 2 tablespoons extra virgin olive oil
• 1 teaspoon crushed garlic
• 1 medium onion, thinly sliced
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 large tomatoes, grated
• 12 teaspoon ground ginger
• 12 teaspoon paprika
• 14 teaspoon ground cumin
• 18 teaspoon cayenne
• 4 -5 dry saffron threads, crumbled
• 2 cups warm water
• 1 bay leaf
• 12 preserved lemon, sliced (rind only)
• 24 juicy purple olives or 24 juicy tan olives
• salt, to taste

1. Cut the potatoes into thick slices then place into a bowl of cold water.
2. In a tagine over medium-low heat saute the onion, garlic, parsley, & cilantro in olive oil for 5 minutes.
3. Add the tomato & spices, except saffron.
4. Cook, stirring, for 2 more minutes.
5. Stir in 2 cups warm water & saffron.
6. Next add in the bay leaf, lemon, olives, & drained potatoes.
7. Reduce the heat to low, cover with a lid, and cook until the potatoes are tender, about 90 minutes.
8. Remove the bay leaf then taste to see if salt is needed.
9. Serve warm from the tagine.

red potatoes, extra virgin olive oil, garlic, onion, parsley, fresh cilantro, tomatoes, ground ginger, paprika, ground cumin, cayenne, saffron threads, water, bay leaf, lemon, purple, salt

Taken from www.food.com/recipe/spicy-potato-tagine-389943 (may not work)