Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) olive oil

  2. 9 ounce(s) sausage, such as merguez or chorizo , sliced 1/4-inch thick

  3. 2 medium onions , sliced 1/4-inch thick

  4. 1 3/4 pound(s) baby Yukon Gold potatoes , halved

  5. 1/4 teaspoon(s) ground cinnamon

  6. 1/4 teaspoon(s) crushed red pepper

  7. 1/2 teaspoon(s) ground cumin

  8. 1 (about 3 ounces) preserved lemon , cut into 12 wedges

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned -- about 4 minutes. Remove from the pan and set aside. Heat the remaining 2 tablespoons of olive oil over medium heat, add the onions, and cook until softened -- about 5 minutes. Add the potatoes and cook, gently tossing occasionally, until they begin to brown -- about 10 more minutes. Add the cinnamon, crushed red pepper, cumin, preserved lemon, and prepared sausage, and cook until potatoes are deep golden -- about 3 more minutes. Reduce heat to medium-low, cover, and let cook until potatoes are tender and easily pierced with a fork -- 25 to 30 minutes. Serve hot or warm.


Send feedback