Moroccan Deep-Fried Potatoes

Moroccan Deep-Fried Potatoes recipe

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
404 Calories
28g Fat
35g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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.)

Looking for a quick and easy alternative to your everyday staples? These Moroccan-spiced deep-fried potatoes are easy to make and a delicious change from French fries or baked potatoes.

Serve these deep-fried cubed potatoes as a side to tagines, fried fish, eggs, grilled meats, or sandwiches.


  • 2.2 pounds/1 kilogram potatoes

  • 1 teaspoon kosher salt

  • 1/2 teaspoon paprika

  • 1/8 teaspoon white pepper

  • 1/8 teaspoon black pepper

  • 1/2 teaspoon dried thyme or oregano

  • 1/4 teaspoon garlic powder

  • 3 to 4 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

    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.

    potatoes are 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


  • Russet potatoes tend to be the best potato to use for deep frying. They have a higher starch and do not have as much moisture in them as other potatoes.