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Ethiopian Twist on Patatas Bravas
Jean from Smith & Truslow
4-6
15 minutes
40 minutes
Spanish, Ethiopian
Side Dish
Patatas bravas is a classic Spanish tapas dish of crispy potatoes topped with a spicy tomato sauce. Our Ethiopian twist swaps the traditional chili for our organic Berbere Spice, a smoky, warming blend of paprika, cayenne, fenugreek and cardamom, in both the potatoes and the sauce. We also roast the potatoes instead of deep-frying them, so this version is a little healthier. Garnish with fresh parsley and serve as an appetizer, tapas or side dish. Vegan and gluten-free.
Ingredients
Potatoes
- 4 medium Yukon gold or russet potatoes (about 2 pounds), cut into bite-size 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 (8-ounce) can chopped tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons Berbere Spice
- Fresh parsley, chopped, for garnish
- Salt, to taste
Directions
Prepare the Potatoes
Preheat the oven to 425°F and line a large sheet pan with parchment paper.
Toss the potatoes with the olive oil, Berbere Spice and a pinch of salt until evenly coated. Spread in a single layer.
Roast potatoes for 30-40 minutes turning ½ way through to brown on both sides
Make the Sauce:
In a saucepan, heat the 2 tablespoons 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.
