An Ethiopian-inspired recipe for Berbere Potatoes made with simple ingredients and flavorful Berbere spice. Vegan and gluten-free, this makes for a flavorful healthy side dish.
Peace is this moment without judgment. That is all. This moment in the Heart-space where everything is welcome.~Dorothy Hunt
This recipe for Berber Potatoes was not really planned but turned out soooooo tasty, I just wanted to share! Thinly sliced thin-skinned potatoes are layered with a tomato-y berbere-infused broth of sorts, then baked until meltingly tender. A lovely vegan side dish that is full of so much flavor.
What is Berbere?
Berbere if unfamiliar is an Ethiopian spice blend that you can either buy or make at home. It’s slightly spicy, yet complex and happens to pair well with potatoes! There are several recipes on the blog that features Berbere spice and we will roll out more through the year, so it’s something nice to get familiar with and have on hand.
How to make Berbere Potatoes:
The recipe is quick and easy once you have the berbere spice in hand.
Simply saute shallot and garlic in olive oil until tender. Add the tomato and juices, cooking just a few minutes to break them down a bit. Add the berbere spice, then set aside a half cup of this.
Add the water, salt and pepper and give a good stir.
Add the potatoes and give a good toss, coating all sides. Give the pan a shake, add the tomato-berbere mixture that you set aside to the top, spreading it around. Drizzle with some olive oil.
Cover tightly and bring to a hard simmer on the stove, then place in the hot oven to finish baking, 30 minutes. Remove the lid, bake uncovered for 10 minutes.
These flavorful Berbere Potatoes would pair with fish, chicken, tofu or whatever you are serving up!
More recipes with Berbere:
- Coconut Millet Bowl with Berbere Spiced Squash
- Homemade Berbere Spice Blend
- Berbere Chicken with Ethiopian Lentils
- 25 Vegan & Vegetarian Side Dishes
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Berbere Potatoes
- Prep Time: 20 minutes
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4
- Category: side dish, vegan,
- Method: baked
- Cuisine: Ethiopian
- Diet: Vegan
Description
Berbere Potatoes- a simple flavorful Ethiopian-inspired side dish that is healthy, delicious and vegan!
Ingredients
Units
- 2 tablespoon olive oil
- 2 shallots, thinly sliced
- 4 garlic cloves, rough chopped
- 1 large tomato, diced (with juices)
- 1 tablespoon Berber spice
- 3/4 cup water
- 3/4 teaspoon salt
- `1/4 teaspoon pepper
- 1.5 lbs thin-skinned potatoes, thinly sliced (yukons, red, etc)
- a drizzle of olive oil
- 1/8 cup fresh flat-leaf parsley
Instructions
- Preheat oven to 400F
- In a cast iron or oven-proof skillet, heat the oil over medium heat, add the shallots and saute, stirring until tender, 4-5 minutes. Add the garlic and cook 2 minutes, until fragrant. Add the tomatoes and their juices, and continue cooking until they begin to break down and soften, 3-4 minutes. Stir in the Berbere spice and the water.
- Scoop out ¾ cup of the mixture and set aside.
- Add the potatoes tossing to coat each side and layer them. Pour the remaining tomato mixture over top.
- Cover tightly with a lid or with foil. Bring to a hard simmer on the stovetop, then place in the oven for 30 minutes covered.
- Remove lid, checking that potatoes are fork-tender, drizzle with olive oil, bake an additional 10 minutes uncovered.
- Scatter with fresh parsley. Enjoy!
Nutrition
- Serving Size:
- Calories: 222
- Sugar: 2.6 g
- Sodium: 467.9 mg
- Fat: 10.8 g
- Saturated Fat: 1.6 g
- Carbohydrates: 30 g
- Fiber: 4.9 g
- Protein: 3.5 g
- Cholesterol: 0 mg
Hi there,
Is there anything that can be subbed for the tomatoes in this recipe? Thank you.
Humm, great question- haven’t tried, but how roasted bell peppers, out of a jar? Maybe puree them a bit?
Easy to make and very delicious!
Thanks Renee! Glad you like these!
Delicious and really easy! I threw in some Serrano peppers I needed to use up for some heat. This is a great dish. I had the leftovers with eggs for breakfast. Very good!
Glad you liked this Lisa!