Garlic Jojos

Name: Garlic Jojos (Crispy, Garlicky Potato Wedges Baked with Ethiopian Spices)
Yield: Makes 3 cups
Cuisine: Ethiopian
Ingredients: 2 teaspoons ground berbere or Berbere Paste; 4 cloves garlic, pressed or grated (2 teaspoons); ½ teaspoon salt, plus more if desired; 2 teaspoons ground berbere or Berbere Paste; 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 1 pound unpeeled thin-skinned potatoes, cut into wedges (3½ cups; see cooking tip); 2 tablespoons nutritional yeast flakes (optional); 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; ½ teaspoon ground coriander; 2 tablespoons potato starch

Crispy, Garlicky Potato Wedges Baked with Ethiopian Spices

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

These potatoes are a great nontraditional way to use berbere and are so delicious they often disappear before you can bat an eye.

Ingredients

1 pound unpeeled thin-skinned potatoes, cut into wedges (3½ cups; see cooking tip)
2

Africa
Ethiopia
Side dish
Main course
Vegan

Method

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Put the potatoes in a large bowl. Add the Ye’qimem Zeyet, optional nutritional yeast, garlic, berbere, salt, and coriander and toss until the potatoes are evenly coated. Sprinkle with the