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Potato Beyaynetu-Style
🇪🇹 Ethiopian Vegetarian

Potato Beyaynetu-Style

🇪🇹 Ethiopian

A beyaynetu-style spread — potato as one of the colourful mounds over injera. 15 minutes of mostly hands-off cooking.

Prep 15 min Cook 0 min Serves 2 Easy

Ingredients

  • Saltto taste
  • Onion1/2, thinly sliced
  • Fresh Cilantrohandful, torn
  • Potato4
  • Lemon1, juiced
  • Olive Oil3 tbsp
  • Niter Kibbeh2 tbsp
  • Injera6

Instructions

  1. 1

    Whisk the lemon juice with the olive oil, salt and pepper for a bright, simple dressing.

  2. 2

    Prepare the potato — slice, shred or cube it so every forkful gets some.

  3. 3

    Toss the potato with the onion, fresh cilantro and the dressing just before serving.

  4. 4

    Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of lemon if it needs lift.

Chef's tip

For deeper flavour, toast the berbere in the oil before adding anything wet.

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