berbere potatoes with leeks & jalapenos

berbere potatoes with leeks & jalapenos

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Expressions of love. How do you show it? All of us do. In so many many different ways. No doubt, those who love to cook and entertain show their love and passion for people through feeding them and bringing them together for gatherings.

When six passionate foodies come together to learn better food photography, what do they need? Well, they need food. Finished dishes. All kinds of dishes! To photograph. And, then they need people to share in this excitement. To eat the food. To enjoy the communal experience.

That’s exactly what happened for five days when Kita of Pass the Sushi and I brought into one home, one kitchen, one location four other foodies who wanted to express their passionate love through food. This recipe, berbere potatoes with leeks & jalapenos, is just one of the recipes. Merry, a consummate award-winning home cook, whose blog is A Merry Recipe , created this recipe for the community harvest table feast that was hosted outdoors on my new reclaimed barnwood harvest table. Seating 16 comfortably, this table was lined with skillets, bowls, pots and platters of amazing food.

What makes this recipe even more special is that I made the berbere spice mixture from my cookbook, Ally’s Kitchen~A Passport for Adventurous Palates. If you don’t have it yet, it’s so worth the investment of about 30 bucks. Full of global easy to create recipes and amazing spice mixture blends, you’ll find this is your go to cookbook that allows you to spread your wings and use only my ideas as your launching pad for your ingenious creations! Isn’t that what food’s all about? Putting your eclectic spin on it. Tweaking something to make it your ‘own’. Then sharing with others to show your love for them!

berbere potatoes with leeks & jalapenos

berbere potatoes with leeks & jalapenos

Yield: 8+ hungry eaters

Ingredients

  • Preheat oven to 425° F.
  • 3 pounds russet potatoes, scrubbed, unpeeled
  • 1 pound red potatoes, scrubbed, unpeeled
  • 1/4 cup olive oil, divided
  • 1 1/2 teaspoon Berbere Seasoning Blend, (Recipe in my Cookbook!)
  • 2 cups chopped leeks
  • 1 (3-inch) minced jalapenos
  • 1 tablespoon minced garlic
  • 6 ounces shredded farmhouse or Vermont white cheddar cheese
  • 1/2 cup chicken broth
  • salt and pepper
  • Garnish: cilantro or parsley

Instructions

  • Slice all potatoes 1/8-inch thick on a slicer or cut by hand. Toss potato slices in 3 tablespoons olive oil and sprinkle with Berbere seasoning; set aside.
  • In a 10-inch cast iron inch skillet or oven-proof skillet, over medium heat, sauté leeks and jalapeno in 2 tablespoons oil for 5 minutes. Add garlic during the last minute of cooking leeks and jalapeno then transfer to a bowl.
  • Keeping pan on medium, arrange 2 layers potatoes and lightly salt. Spread half leek mixture, 2 layers potatoes, lightly salt, half shredded cheese. Continue layering potatoes, salt, leeks, ending with a layer of cheese.
  • Pour chicken broth over all potatoes in skillet and drizzle with a little extra olive oil.
  • Grease a sheet of foil and press potatoes down to pack. Leave foil on and bake 45 minutes. Uncover potatoes, bake 10-15 minutes or until cheese is golden and potatoes are tender.
  • Garnish top of potatoes with cilantro or parsley.
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berbere potatoes with leeks & jalapenos

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