Gather all of your ingredients and place them on the counter.
Prepare you preserved lemons by cutting your lemon in half. You only need half of the lemon.
With a spoon, scrape away the inside flesh and white area from the rind.
Take the rind and slice into very thing strips then dice them. Set aside.
Peel the skins off of your potatoes.
Cut your potatoes into quarters by cutting it in half then cut the halves into halves.
Now take each potato quarter and cut it length wise into ½ inch strips
Once you have prepared your potatoes, grab a large saute pan and place it on the stove over medium heat.
Add your olive oil
Chop your shallots and garlic finely.
Now add your shallots to the saute pan and cook for about 2 minutes stirring occasionally.
Next, add your turmeric, garlic and paprika to the shallots and cook for about 1 minute until the spices start to cook a bit.
Now add your 2 cups of chicken stock, lemon rind and mix well.
Next, add your sliced potatoes and gently stir those in to the pan making sure the potatoes are almost completely covered by the stock. If you need to add more stock, go ahead and do that until the potatoes are mostly covered.
Now add your salt and pepper and gently stir it in.
Bring the potatoes and broth mixture up to a simmer.
Once it is simmering, reduce heat to low and cover.
Cook for about 20-25 minutes or until the potatoes are easily pierced with a fork.
Once the potatoes are cooked, gently give the potatoes and stir being careful not to break them.