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.
Find out how to make your own berbere spice blend here.
- 2 tablespoon olive oil
- 2 shallots, thinly sliced
- 4 garlic cloves, rough chopped
- 1 large tomato, diced
- 1 tablespoon berbere spice
- ¾ cup water
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1½ pounds thin-skinned potatoes like Yukon golds, thinly sliced
- ¼ cup fresh flat-leaf parsley, chopped
- Drizzle of olive oil
- Preheat oven to 400°F.
- In a cast iron or ovenproof skillet, heat the oil over medium heat, add the shallots and sauté, 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, salt and pepper and the water. Scoop out ¾ cup of the tomato mixture and set aside.
- Add the potatoes, tossing to coat each side and layer them.
- Pour the reserved 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.
- Remove lid, checking that potatoes are fork-tender. Bake an additional 5-10 minutes uncovered.
- Scatter with fresh parsley and drizzle with a little olive oil.