Berbere Potatoes
Berbere Potatoes- a simple flavorful Ethiopian-inspired side dish that is healthy, delicious and vegan!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- ¾ 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!