Cooking time

• Peel the potatoes and cut them into slices. Wash off for a while and then pat them dry. Cut the margarine into cubes and place half of them at the bottom of a baking dish. Place half of your potato slices at the bottom of the bowl. Squeeze open the black olives and then place them over the potatoes. Cut the pickled lemons whole into pieces and also divide them over the potatoes. Now put the other half of the potatoes in your bowl, divided over the entire width and length.
• Preheat your oven to 200 degrees. Now heat the olive oil in a pan. Fry the finely chopped garlic gently and add salt, pepper and the ras el hanout after 5 minutes. Mix well.
• Now pour the olive oil over the potatoes, divide it well and make sure that it also flows down a little between the potatoes. Divide the rest of the margarine over the potatoes.
• Put the dish in the oven and bake the potatoes for 40-45 minutes until tender and browned. Check halfway to make sure it’s not going too fast and cover with aluminum foil if necessary.