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
Units
Scale
- 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.
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
