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Berbere Potatoes- a simple flavorful Ethiopian-inspired side dish that is healthy, delicious and vegan!

Berbere Potatoes

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4 1x
  • 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 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

  1. Preheat oven to 400F
  2. 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.
  3. Scoop out ¾ cup of the mixture and set aside.
  4. Add the potatoes tossing to coat each side and layer them. Pour the remaining tomato mixture over top.
  5. 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.
  6. Remove lid, checking that potatoes are fork-tender, drizzle with olive oil, bake an additional 10 minutes uncovered.
  7. 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

Keywords: Berbere Potatoes, vegan potato recipe, Ethiopian potatoes, vegetable side dish, potato side dish, vegan side dish