Moroccan Deep-Fried Potatoes

By
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine.
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Updated on 09/12/21
Moroccan Deep-Fried Potatoes recipe

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 to 6 servings

Potatoes are so versatile, and it's so rare we find a presentation or preparation that we can't get behind 100 percent. If you are looking for a quick and easy alternative to your everyday potato favorites, consider these Moroccan-spiced deep-fried potatoes. They are simple to make and a delicious change from the more standard french fries, baked, or mashed potatoes.

Serve these deep-fried cubed potatoes as a side to tagines, fried fish, eggs, grilled meats, or sandwiches. They're also delicious served with a simple roasted chicken.

Ingredients

  • 2.2 pounds (1 kilogram) potatoes

  • 1 teaspoon kosher salt

  • 1/2 teaspoon paprika

  • 1/8 teaspoon white pepper

  • 1/8 teaspoon freshly ground black pepper

  • 1/2 teaspoon dried thyme or oregano

  • 1/4 teaspoon garlic powder

  • 2/3 cups vegetable oil, or other neutral oil like canola (or amount needed for deep-frying)

  • 2 tablespoons butter, at room temperature or melted

Steps to Make It

  1. Gather the ingredients.

    Moroccan Deep-Fried Potatoes recipe ingredients

    The Spruce / Julia Hartbeck

  2. Peel the potatoes, and cut them into cubes 1/2- to 3/4-inch thick. Wash the cut potatoes, and let them drain.

    peeled and cubed potatoes in a white colander

    The Spruce / Julia Hartbeck

  3. In a small bowl, mix together the salt, paprika, white pepper, black pepper, thyme or oregano, and garlic powder and set aside.

    Small bowl with salt, paprika, white pepper, black pepper, thyme or oregano, and garlic

    The Spruce / Julia Hartbeck

  4. Heat oil in a deep fryer to 350 F/180 C.

    Oil in a large pot for deep frying

    The Spruce / Julia Hartbeck

  5. Pat rinsed potato cubes with paper towels to remove excess moisture and add them to the deep fryer. Fry for about 15 minutes or until deep golden and tender.

    Cubed potatoes frying in oil in a large pot

    The Spruce / Julia Hartbeck

  6. Remove from the oil and drain on a paper towel.

    fried potatoes on top of paper towels on a baking pan

    The Spruce / Julia Hartbeck

  7. Toss the cooked potatoes with the butter and reserved spice mixture in a large bowl. Serve immediately.

    Moroccan Deep-Fried Potatoes covered in spices in a large glass bowl

    The Spruce / Julia Hartbeck

Tip

  • There are so many types of potatoes, so it may be tempting to substitute one for another. However, russet potatoes tend to be the best potato to use for deep frying. They have a higher starch content and less moisture than other varieties—qualities that help them get crispy.

How to Store Moroccan Deep-Fried Potatoes

Leftover potatoes are best kept in a sealed container in the refrigerator for three to five days. They can be reheated in a hot skillet with a little bit of oil until they get crispy again, or a 350 F oven for about 5 to 10 minutes, or until hot and crispy.


To freeze, wrap them tightly in a sealed container or zip-close bag. Thaw them partially and then refry them in hot oil until heated all the way through and crispy.

Helpful Links

Nutrition Facts (per serving)
404 Calories
28g Fat
35g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 404
% Daily Value*
Total Fat 28g 36%
Saturated Fat 4g 22%
Cholesterol 10mg 3%
Sodium 257mg 11%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 4g
Vitamin C 16mg 80%
Calcium 29mg 2%
Iron 2mg 11%
Potassium 893mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)