Tender Ethiopian Potatoes are infused with warm Berbere spice, tomatoes, garlic, and herbs for a bold, flavorful side dish that’s vegan, gluten-free, and easy to make.
Peace is this moment without judgment. That is all. This moment in the Heart-space where everything is welcome. ~ Dorothy Hunt
This cozy potato recipe wasn’t really planned-it just happened to be so delicious, I couldn’t keep it to myself! Inspired by the bold flavors of Ethiopian cuisine, these Ethiopian-style potatoes are baked in a flavorful tomato and berbere-spiced broth until meltingly tender and infused with warm, aromatic spices. It’s a simple vegan side dish that’s cozy, comforting, and surprisingly easy to make.
As the potatoes bake, they soak up the rich tomato broth, creating layers of deep, savory flavor with very little effort. Serve these Ethiopian-inspired potatoes alongside grilled meats, roasted vegetables, lentils, or your favorite plant-based main. Humble yet deeply satisfying, they’re the kind of side dish that quietly steals the show.
Why You’ll Love These Ethiopian Potatoes!
Bold Ethiopian-inspired flavor. Berbere spice transforms simple potatoes into a deeply savory, warm, and subtly spicy dish with rich tomato flavor and aromatic spices.
Made with simple ingredients. Once you have the Berbere spice, this recipe comes together easily with pantry staples and fresh produce.
Tender, creamy potatoes with caramelized edges. Baking the potatoes covered first, then uncovered, creates meltingly tender slices with beautifully browned edges.
Naturally vegan and gluten-free. This nourishing, diet-friendly side dish is perfect for weeknight dinners or sharing with family and friends at your next special occasion.
What is Berbere?
Berbere, if unfamiliar, is an Ethiopian spice blend that you can either buy or make at home. Try our Homemade Berbere Recipe! It’s slightly spicy yet complex and happens to pair well with potatoes! Berbere is made with sweet paprika, whole red chili peppers, cumin, coriander, cardamom, turmeric, salt, fenugreek, peppercorns, cloves, allspice, ginger, and cinnamon.
Several recipes on the blog feature Berbere spice, like our Berbere Chicken and Coconut Millet Bowls. It’s something nice to get familiar with and have on hand.
Ethiopian PotatoEs Ingredients
- Potatoes: Use thin-skinned potatoes like Yukon Gold potatoes or red potatoes. They become wonderfully tender while holding their shape. And there is no need to peel them!
- Berbere spice: This signature Ethiopian spice blend gives the dish a warm, smoky, slightly spicy flavor. Every blend varies, so adjust to your preferred heat level. Use store-bought or make our Homemade Berbere.
- Shallots and garlic cloves: Sautéed shallots and garlic create a sweet, savory, aromatic base that complements the earthy potatoes and bold Berbere spice.
- Tomato: As the tomato breaks down, it creates a light, flavorful sauce that coats the potatoes while adding brightness and balancing the richness of the spices.
- Olive oil, salt, and black pepper: Olive oil helps the potatoes caramelize while adding richness. Salt and pepper enhance and balance the flavors. You could also use ghee or butter (though not vegan).
- Fresh flat-leaf parsley: Use as a garnish for a fresh, herby finish that brightens the warm spices and adds a pop of color.
How to make Ethiopoan Potatoes
1. Preheat. Preheat the oven to 400F.
2. Sauté shallots, garlic, and tomatoes. Heat oil over medium heat in a cast-iron or oven-proof skillet. Sauté shallots and garlic until tender. Add the tomato and juices, cooking just a few minutes to break them down a bit. Stir in the Berbere spice and water.
3. Reserve some of the mixture. Scoop out 3/4 cup of the mixture and set it aside.
4. Add the potatoes. 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.
5. Simmer and bake. Cover tightly and bring to a hard simmer on the stove, then place the pot in the hot oven to finish baking, 30 minutes. Remove the lid, bake uncovered for 10 minutes.
6. Garnish and serve. Sprinkle fresh parsley over the top and enjoy!
Chef’s Tips
- Use waxy potatoes. Yukon Gold or red potatoes become creamy and tender, holding their shape better than russets.
- Slice the potatoes evenly. Thin, uniform slices (about 1/8-inch thick) cook evenly and absorb more of the flavorful sauce. A mandoline works great for this!
- Bloom the Berbere spice. Sauté the spice blend briefly with the shallots, garlic, and tomatoes to wake up the spices and deepen their flavor.
- Add more veggies! For an extra nutritional boost or to simply clean out your kitchen, add carrots and onions.
- Cover tightly while baking. Trapping steam allows the potatoes to cook gently until perfectly tender.
- Finish uncovered. Remove the lid for the final 10 minutes to let the sauce reduce and allow the edges to caramelize.
- Let the potatoes rest for 5-10 minutes. The sauce thickens as it cools, making the potatoes even richer and more flavorful.
Serving Suggestions
These flavorful Ethiopian potatoes pair well with other Ethiopian-inspired meals and everyday dinners with fish, chicken, or tofu! Serve alongside:
- Berbere chicken or grilled chicken
- Pan-seared branzino or grilled salmon
- Lamb chops or grilled flank steak
- Crispy tofu or grilled tofu
- Ethiopian lentils, chickpeas, or a white bean skillet
- Sautéed spinach
- Labneh for a cooling contrast
Storage
Store leftovers in an airtight container for up to 4 days. Reheat in a 375F oven for 10-15 minutes until warmed through, or reheat in a skillet with a drizzle of olive oil. You can also freeze Ethiopian Potatoes for up to 2 months. Thaw overnight in the fridge before reheating.
More Potato Recipes You Might Like
Plus, check out more of our Vegan & Vegetarian Side Dishes!
After you try these Ethiopian Potatoes, let us know how they turn out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Ethiopian Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 40
- Total Time: 1 hour
- Yield: 6 1x
- Category: healthy side, Side Dish, vegan
- Method: Baked
- Cuisine: Ethiopian
- Diet: Dairy-Free, Gluten Free, Gluten-Free, Vegan, Vegetarian
Description
Berbere Potatoes are an easy Ethiopian-inspired side dish made with tender potatoes, tomatoes, garlic, and warming berbere spice. Vegan, gluten-free, and full of bold flavor.
Ingredients
- 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. Preheat oven to 400F
- Sauté. 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.
- Reserve some of the sauce. Scoop out ¾ cup of the mixture and set aside.
- Add potatoes. Add the potatoes tossing to coat each side and layer them. Pour the remaining tomato mixture over top.
- Cover and bake. 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.
- Bake uncovered. Remove lid, checking that potatoes are fork-tender, drizzle with olive oil, bake an additional 10 minutes uncovered.
- Garnish. Scatter with fresh parsley. Enjoy!
Notes
Leftovers will keep up to 4 days in an airtight container in the refrigerator.Â
Nutrition
- Serving Size: 1 cup
- Calories: 148
- Sugar: 1.7 g
- Sodium: 311.9 mg
- Fat: 7.2 g
- Saturated Fat: 1.1 g
- Carbohydrates: 20 g
- Fiber: 3.3 g
- Protein: 2.3 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!