Nitter Kibbeh-Spiced Potatoes (Ethiopian Spiced Buttery Potatoes)
Niter Kebbeh is a spiced butter made in Ethiopia-the spice capital of the world! It makes a great pairing with roasted, pan-fried or baked potatoes. Here I used Yukon gold potatoes, which has an already buttery flavor that will complement the warm flavors in this recipe.
3 tbsp clarified butter or ghee
3 tbsp olive oil
6 yukon gold potatoes, peeled and diced
3 tbsp chopped yellow onion
2 tsp finely chopped garlic
½ tsp freshly grated ginger
1 tsp cardamom
½ tsp cumin
1 tsp tumeric
3/4 tsp salt (to taste)
pinch of chili flakes
3 scallions thinly sliced
This recipe typically calls for the process of clarifying the butter which can take some time. To shorten cooking time you can purchase clarified butter (also called “ghee) or you can use a blend of butter and olive oil.
In a large heavy based frying pan melt 3 tbsp of clarified butter and add to 3 tbsp of olive oil.
On medium heat add the dry spices (tumeric, cardamom, cumin and nutmeg and salt) and let it bloom in the oil (this releases the spices’ natural oils and develops a toasty flavor). Add the diced potatoes to the oil and stir to coat well until potatoes gain some color. Add the chiles, garlic, ginger and onions and some salt to taste. Stir gently for about 5 minutes and until deeply colored and if necessary add a little stock or water (about 1-2 tbsp) to help cook through potatoes. Serve hot , sprinkled with thinly sliced scallions and a pinch of red chili flakes. Enjoy!