Reduce heat and add the onion, garlic, cumin, paprika and bay leaves. Cook until onion is soft and translucent, about 4-5 minutes.
Transfer into a pan, large enough to just fit them, fill the gaps with the potato wedges and pour enough water to be three-quarters of an inch high.
Drizzle with 1/4 cup olive oil, sprinkle with some extra salt the vegetables and the potatoes, cover with foil and bake for 40 minutes. Remove foil and continue baking until vegetables are slightly browned on top and the filling is cooked through (about 30-40 minutes more).
Serve with lemon wedges. Eat!
If you don’t have roasted pine nuts, roast them quickly in a pan over medium/high heat.
If you have some filling left, put it in a ramekin, cover with foil and bake it next to your pan.
Sometimes, depending on the pan or the sizes of the wedges, the potatoes need some more baking. If that happens, I transfer them in a smaller pan and continue baking them for additional 10-20 minutes.