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Egyptian Potato Bake (Saneyet Batates) Recipe

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3.8 from 11 reviews

Egyptian Potato Bake (Saneyet Batates) is a comforting and flavorful dish featuring tender Yukon Gold potatoes simmered and baked with aromatic spices, onions, garlic, and peppers. Finished under the broiler for a golden, blistered top, this traditional recipe is perfect as a hearty lunch or dinner and pairs beautifully with vermicelli rice and Egyptian salad.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 53 minutes
  • Yield: 6 servings
  • Category: dinner
  • Method: Baking
  • Cuisine: Egyptian
  • Diet: Vegetarian

Ingredients

Main Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2-3 Yukon Gold potatoes, sliced 1″ thick
  • 1 medium yellow onion, thinly sliced
  • 1 mild green pepper, sliced
  • 1-2 green or red chili peppers, sliced
  • 3-5 garlic cloves, slivered
  • 1 ½ teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon sweet paprika
  • 1 cup vegetable broth
  • ¼ cup homemade or store-bought passata (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon Vegeta (optional)

Garnish

  • ¼ cup chopped fresh parsley, cilantro, and/or dill
  • 1 sprig fresh thyme (optional)

Instructions

  1. Prepare the baking pan: Spray a baking pan generously with olive or canola oil to prevent sticking. Spread a layer of sliced onions and slivered garlic evenly on the bottom. Sprinkle the ground coriander, cumin, oregano, sweet paprika over the onions and garlic, then toss to coat them thoroughly in the spices.
  2. Add vegetables: Add the sliced mild green pepper, chili peppers, and potato slices to the baking pan. Mix everything well so that the potatoes and peppers are coated with the seasoned onions and garlic.
  3. Make the broth mixture: In a separate bowl, dissolve a spoonful of tomato paste into the vegetable broth, stirring well to combine all the flavors. Add the optional passata and Vegeta if using, for added depth and savoriness.
  4. Simmer on stovetop: Pour the broth mixture evenly over the potatoes and vegetables, ensuring they are mostly submerged. Place the pan on the stovetop over medium heat and bring to a boil. Once boiling, reduce the heat to low and cover. Let it simmer gently for about 15 minutes so the potatoes start to absorb the flavors and begin cooking.
  5. Bake in the oven: Preheat the oven to 350°F (175°C). Transfer the baking pan with the simmered potato mixture into the oven and bake for 20 to 25 minutes until the potatoes are tender and the liquid has reduced.
  6. Broil for finish: To achieve a beautiful golden, blistered top, place the pan under the broiler for 2–3 minutes. Watch carefully to avoid burning.
  7. Serve: Remove from the oven and garnish with chopped fresh parsley, cilantro, dill, or thyme as desired. Serve hot with traditional Egyptian sides such as ruz bel she3reya (vermicelli rice) and salata baladi (Egyptian salad) for a full authentic meal experience.

Notes

  • Choose Yukon Gold potatoes for their rich flavor and tender texture after baking.
  • Slice potatoes uniformly to ensure even cooking and consistent texture.
  • Generously season the onions, garlic, and potatoes with spices to infuse maximum flavor.
  • Use fresh vegetable broth or chicken broth for a rich, savory base; dissolving tomato paste into it enhances the sauce.
  • Add a vegetable bouillon cube or a teaspoon of Vegeta in the broth to amplify depth of flavor.
  • Simmering the potatoes on the stovetop before baking reduces overall bake time and improves flavor absorption.
  • Don’t skip the broiling step to get a crispy, golden crust on top.
  • Pair with traditional Egyptian sides like vermicelli rice and Egyptian salad for an authentic meal.

Find it online: https://cheftinaskitchen.com/egyptian-potato-bake-saneyet-batates-recipe/