This comforting dish mimics the fall-apart potatoes that soak up the savory stewed meat juices in a Moroccan tagine, but you can also just think of it as a warm potato salad. Small golden potatoes are boiled until fluffy, then dressed with a combination of bright preserved lemons (plus their brine) and rich butter, which mellows their punch, to create a salty, creamy side. To make the dish dairy-free—or to serve it at room temperature without the fat setting—swap in ⅓ cup extra-virgin olive oil for the butter.

4 servings

2

lb. small waxy potatoes (such as peewees, fingerlings, or new potatoes)

.

Kosher salt

1

preserved lemon, seeds removed, finely chopped, plus 2 Tbsp. (or more) brine

½

cup (1 stick) unsalted butter, cut into pieces

1

small bunch chives or 3 scallions, thinly sliced

1

cup coarsely chopped dill

.

Freshly ground black pepper

Step 1

Place potatoes in a large pot of salted water and bring to a boil. Cook until potatoes are very tender and easily pierced with a paring knife, 10–15 minutes, depending on the size of your potatoes. Drain and let cool 10 minutes.

Step 2

Lightly crush potatoes with your hands (or press with the bottom of a small bowl); transfer to a serving bowl.

Step 3

Add preserved lemon, brine, and butter to bowl with potatoes and toss until butter is melted and potatoes have soaked up dressing (they should taste extremely lemony). Add chives, dill, and lots of pepper and toss again evenly distribute. Taste potatoes and add more brine and season with more salt and/or pepper if needed.