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Food 1 Min Read

Potatoes with Yogurt and Berbere Spice

By Lauren Medeiros On

“The potatoes are boiled, then finished on charcoal for a nice smokiness. I cook them until they’re just finished inside, so they still have some bite.” — David Schwartz

Ingredients


Serves 6

  • 1 lb. (450 g) white or Yukon Gold potatoes
  • Neutral oil, as needed
  • Kosher salt, to taste
  • 1 tbsp extra-virgin olive oil, plus more as needed
  • 1/2 cup (120 g) 9% yogurt
  • Finishing salt, such as Maldon or Vancouver Island sea salt
  • 2 tsp berbere spice
  • Garlic shoots, sliced, for finishing

Directions

Boil Potatoes

  1. Bring pot of salted water to a boil. Add potatoes and cook whole until al dente and just tender enough to slip a knife into with a little resistance. Drain well and let them steam dry slightly.

Grill and Assemble Potatoes

  1. Prepare charcoal grill for high heat. Toss potatoes with a little neutral oil and kosher salt. Grill until nicely coloured and lightly blistered.
  2. Cut potatoes into quarters or eighths, depending on size, and arrange on plate. Drizzle with olive oil, add a few dollops of yogurt, and finish with finishing salt, berbere spice and garlic shoots.

  • Photographer Stacey Brandford
Written By

Lauren Medeiros

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