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Export 9 ingredients for grocery delivery
Preheat oven to 400F
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.
Scoop out ¾ cup of the mixture and set aside.
Add the potatoes tossing to coat each side and layer them. Pour the remaining 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 covered.
Remove lid, checking that potatoes are fork-tender, drizzle with olive oil, bake an additional 10 minutes uncovered.
Scatter with fresh parsley. Enjoy!