Crispy Baked Potato Wedges with Ethiopian Spices

This is a new favorite potato dish, inspired by Ethiopian cuisine and a quick gem to put together. The key element of this dish is berbere, an Ethiopian hot and peppery spice blend consisting of an array of spices, most commonly chilies, fenugreek, holy basil, paprika, coriander, cardamom, allspice, cumin, peppercorns, cloves, cinnamon, and ajwain seeds … and it makes everything for those of us enjoying some spice in our lives even spicier and emphatically more satisfying. Often compared to curry powder, it is really quite unique and I would recommend it highly for those wishing to explore Ethiopian cuisine, as berbere is an essential component in the vast and unique variety of dishes from that region.

For this dish, simply toss the potatoes with some oil, garlic, spices, all coated with nutritional yeast and some potato starch, and pop into the oven to brown for about 30 minutes. Serve with your favorite African dishes, or as a side with some kick for any meal asking for a bit of heat on the side.

Crispy Baked Potato Wedges with Ethiopian Spices

Recipe by Lisa Turner Cuisine: Ethiopian fusion Published on September 28, 2023 Simple, spicy, crispy golden brown baked potato wedges coated with Ethiopian spices—a perfect snack or accompaniment to any meal that needs a kick Preparation: 15 minutes Cooking time: 35 minutes Print this recipe Ingredients: 1 lb (450 g) white or yellow potatoes, cut into wedges 2 1/2 tablespoons olive oil 2 tablespoons nutritional yeast 2 large cloves garlic, minced or pressed 2 1/2 teaspoons ground berbere 1 teaspoon ground coriander 1 teaspoon dried basil 1/2 teaspoon ground cumin 1 teaspoon sea salt 2 tablespoons potato starch Instructions: Line a large baking sheet with parchment paper and preheat an oven to 400°F. In a large bowl, toss the potato wedges with oil, nutritional yeast, garlic, berbere, coriander, basil, cumin and salt until well combined and coated. Sprinkle with potato starch and toss evenly to coat and absorb. Transfer the potatoes to the prepared baking sheet, spread evenly, and bake for 15 minutes. Toss the potatoes and bake for another 15 minutes, until soft on the inside and golden brown and crispy on the outside. Bake for another 5 minutes or as needed to achieve your desired consistency. Makes 4 servings

Other potato recipes to enjoy from Lisa's Vegetarian Kitchen:
Saag Aloo (Spinach and Potato Curry)
Tamarind Potatoes with Spices (Imli Aloo)
Crispy Potato Wedges in a Spanish Chili Tomato Sauce (Patatas Bravas)
Roasted Root Vegetables with Garlic, Mustard and Orange

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