Ethiopian Twist on Patatas Bravas
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Category
Side
Cuisine
African
Servings
4-6
Prep Time
15 minutes
Cook Time
40 minutes
Patatas Bravas is a classic Spanish tapas dish featuring crispy fried potatoes topped with a spicy tomato sauce. The potatoes are cut into bite-sized chunks and usually deep fried until golden. This version is somewhat heathier as we've roasted the potatoes instead of frying them. This cuisine twisted bravas sauce is made by sautéing onions and garlic, then simmering them with chopped tomatoes, tomato puree, and Organic Berbere Spice instead of the traditional Chili Powder. The dish is garnished with fresh parsley, making it a flavorful and satisfying appetizer or snack.
Ingredients
Potatoes
- 4 medium potatoes, peeled and cut into bite-sized chunks
-
2 Tablespoons olive oil
-
2 teaspoons of Organic Berbere Spice
Sauce
-
2 Tablespoons olive oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 can (227 grams) chopped tomatoes
- 1 tablespoon tomato puree
-
2 teaspoons Berbere Spice
- Fresh parsley, chopped (for garnish)
Directions
Prepare the Potatoes
Preheat oven to 425 degrees. Generously grease a large sheet pan.
Toss the potato pieces with olive oil Sprinkle with Berbere Spice and toss to distribute evenly.
Roast potatoes for 30-40 minutes turning ½ way through to brown on both sides
Make the Sauce:
- In a separate pan, heat a little olive oil over medium heat.
Add the chopped garlic and onion, and sauté until soft.
Stir in the chopped tomatoes, tomato puree, and Organic Berbere Spice.
Simmer for about 10-15 minutes until the sauce thickens.
Serve
Place the roasted potatoes on a serving dish and serve the sauce in a ramekin on the side.
Garnish potatoes with chopped parsley.
