Spicy Potato Tagine
Peel potatoes and thickly slice into a bowl of cold water. Set aside.
Heat the oil in a heavy sauce pan over medium-high heat. Cook the onion for 3-4 minutes, then add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes.
Drain the potatoes and add them to the pan along with the bay leaf and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter wit hthe parley, cilatro, salt, and cayenne pepper. Add the saffron and 1.5 cups hot water and bring to a boil. Reduce the heat to a very low simmer and cook about 40 minutes until the potatoes are tender.
Use a slotted spatula to transfer to a serving dish. Discard the lemon and bay leaf. Add the olives to the liquid and boil until the pan juices are reduced to a thinck sauce. Correct the seasoning and boor over the poratoes.