Spicy Potato, Tomato, and Pepper Tagine

In a large mortar, smash the garlic with salt, 1/2 tsp paprika, cumin, and cayenne to make a smooth paste. Add the herb and pound them to release their flavors; they needn't break down completely. Stir in the lemon juice, vinegar, and oil. Set aside. Preheat the oven to 375 F. Oil in a large earthenware baking dish. If using fingerlings, slice them in half lengthwise. Quarter other potatoes lengthwise or cut them into chunks. Steam or parboil until barely tender, about 10 minutes, then put them in a bowl with the rest of the vegetables. Season with salt and toss with the sauce. Transfer the mixture to the baking dish, drizzled oil over the top, cover with foil, and bake for 35 minutes. Remove the foil and continue baking for 15 minutes or until the vegetables are completely tender. Serve with couscous, rice or cracked wheat.