Ethiopian-Spiced Breakfast Potatoes with Avocado
Crispy roasted potatoes seasoned with Ethiopian spices, served with creamy avocado for a flavorful and satisfying breakfast.
Ingredients
- about 680 g Potatoes
- 2 medium Avocado
- 2 tablespoons Olive Oil
- 2 teaspoons Berbere Spice Blend
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Cut potatoes into bite-sized pieces.
- 3In a large bowl, toss potatoes with olive oil, berbere spice blend, garlic powder, paprika, salt, and pepper.
- 4Spread potatoes in a single layer on a baking sheet.
- 5Roast for 25-30 minutes, or until potatoes are golden brown and crispy, flipping halfway through.
- 6While potatoes are roasting, slice avocado.
- 7Serve roasted potatoes hot with sliced avocado on top.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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