Estimated reading time: 7 minutes
Saneyet Batates, a popular Egyptian potato bake, combines tender potato slices with rich tomato sauce and warm spices for a comforting and flavorful dish. Perfect as a vegan hearty main or a satisfying side, it’s a true taste of Egyptian home cooking.
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Saneyet Batates takes me back to my days in Egypt, where the aroma of this hearty potato bake would fill kitchens during fasting seasons. As a Copt, I grew up observing the tradition of abstaining from meat for over 200 days a year, and dishes like this became staples on our vegan table. It’s a humble yet deeply satisfying recipe that embodies the resourcefulness and flavors of Egyptian home cooking, offering nourishment and a connection to faith and tradition.
What is Egyptian Potato Bake (Saneyet Batates)
This vegan potato bake, Saneyet Batates, is a symphony of flavors and textures. The tender, melt-in-your-mouth potato slices soak up the rich, tangy tomato sauce, infused with aromatic spices like cumin and coriander. As it bakes, the sauce thickens and caramelizes slightly, creating a luscious, savory coating. Each bite is warm, earthy, and deeply comforting. The soft texture is perfectly balanced by the subtle hint of garlic and the natural sweetness of the slow-cooked onions. It’s a dish that’s both hearty and elegantly simple, embodying the essence of wholesome Egyptian cooking.
Egyptian Potato Bake (Saneyet Batates) at a Glance
- Cuisine: Egyptian Cuisine
- Primary Cooking Method: Stovetop and oven
- Dietary Info: Vegan
- Key Favor: Warm and deep notes of cumin, coriander, tangy tomato sauce, and umami-like caramelized onions
- Skill Level: Beginner
Why Egyptian Potato Bake (Saneyet Batates) is so Special:
- Quick: Active cooking doesn’t exceed 20 minutes.
- Crowd Pleaser: Fits vegan crowd.
- Make Ahead Recipe: You can easily make it 1-2 days ahead, store it in the fridge, or freeze it.
- Economic: Uses affordable vegan pantry ingredients.
- Standalone dish: Saneyet batates doesn’t require a dish to complement it.
Egyptian Potato Bake (Saneyet Batates) Ingredients
- Potatoes: Use Yukon Gold potatoes. They are the best for baking.
- Onions: Use yellow onions, as they perfectly caramelize during slow cooking.
- Garlic: Big fresh garlic cloves works best in this recipe.
- Green Pepper: Use an assortment of mild and spicy green peppers to your liking.
- Spices: Coriander, cumin, paprika, and oregano are my go-to spice mix for potatoes’ recipes.
- Passata: Use store-bought passata, or blend three ripe skin on tomatoes in a blender with no water.
- Tomato Paste: Use a good quality of tomato paste that gives the tomato sauce a significant depth of flavor.
- Aromatic Herbs: Use thyme, oregano, parsley and/or cilantro to garnish the dish and also elevate this potato bake by adding layers of complexity and freshness to its flavor profile.
- Broth: Use a good quality of store-bought vegetable broth, or dilute a tablespoon of Vegeta (all-purpose seasoning) into a cupful of hot water.
Popular Substitutions & Additions of Egyptian Potato Bake
- Add layers of sliced tomatoes.
- Add pieces of seared chicken to make Batates Bel Ferakh.
How to Make Egyptian Potato Bake (Saneyet Batates)
- Spray a baking pan with olive or canola oil. Spread a layer of sliced onions and slivered garlic on the bottom. Sprinkle with spices and toss to coat the onions evenly.
- Add the sliced peppers and potatoes to the pan, mixing them well with the seasoned onions.
- In a bowl, dissolve a spoonful of tomato paste into the vegetable broth, ensuring it’s well combined. Pour the broth evenly over the potato mixture, making sure all ingredients are covered.
- Place the pan on the stovetop and bring the potatoes to a boil. Reduce the heat and let them simmer gently for 15 minutes.
- Transfer the pan to the oven and bake for 20–25 minutes. For a golden, blistered finish, broil for 2–3 minutes.
- Serve immediately with ruz bel she3reya (vermicelli rice) and salata baladi (Egyptian salad).
Tips to Make the Best Egyptian Potato Bake (Saneyet Batates)
- Choose the right potatoes: Use gold potatoes, as they absorb flavors and become tender during baking.
- Slice evenly: Ensure all potato slices are of uniform thickness to cook evenly.
- Season generously: Coat the onions, garlic, and potatoes well with spices for a flavorful base.
- Use fresh broth: Dissolve tomato paste into fresh vegetable for a rich and savory sauce.
- Simmer before baking: Pre-cook the potatoes on the stovetop to infuse flavors and reduce baking time.
- Don’t skip broiling: For a golden, crispy finish, broil the dish for a few minutes after baking.
- Pair with classic sides: Serve with Egyptian Vermicelli rice (ruz bel she3reya) and Egyptian green salad (salata baladi) for an authentic Egyptian meal.
What to Serve With Egyptian Potato Bake
Frequently Asked Questions
What type of potatoes should I use?
Buttery Yukon Gold, work best for a creamy and tender bake.
Why simmer the potatoes before baking?
Simmering infuses flavors and reduces oven time, ensuring the potatoes are perfectly cooked.
Can I make it in advance?
Yes, you can prepare the dish one day ahead, simmer it, let it come to room temperature and refrigerate it. 1-2 days later you can finish it off in the oven.
Is it gluten-free?
Yes, potato bake is naturally gluten-free when made with gluten-free broth and seasonings.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave for best results.
Can I freeze Egyptian Potato Bake?
Yes, potato bake can be frozen. Allow it to cool completely, then freeze in a sealed container for up to 2 months.
More Vegan Egyptian Recipes
If you try this Authentic Egyptian Potato Bake (Saneyet Batates) or any other recipe on Chez Nermine, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram and tag @cheznermine so we can repost on Stories!
Egyptian Potato Bake (Saneyet Batates) Recipe
Ingredients
- 1 tablespoon olive oil, extra virgin
- 2-3 Yukon Gold Potatoes , sliced to 1"thick
- 1 medium yellow onion , thinly sliced
- 1 mild green pepper
- 1-2 green or red chili
- 3-5 garlic cloves , slivered
- 1 ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dry oregano
- ½ teaspoon sweet paprika
- 1 cup vegetable broth
- ¼ cup homemade passata or store-bought , optional
- 2 tablespoon tomato paste
- 1 teaspoon Vegeta , optional
Garnish
- ¼ cup chopped fresh parsley, cilantro and/or dill
- 1 sprig fresh thyme , optional
Instructions
- Spray a baking pan with olive or canola oil. Spread a layer of sliced onions and slivered garlic on the bottom. Sprinkle with spices and toss to coat the onions evenly.
- Add sliced peppers and potatoes to the pan, mixing them well with seasoned onions.
- In a bowl, dissolve a spoonful of tomato paste into the vegetable broth, ensuring it's well combined. Pour the broth evenly over the potato mixture, making sure all ingredients are covered.
- Place the pan on the stovetop and bring the potatoes to a boil. Reduce the heat and let them simmer gently for 15 minutes.
- Transfer the pan to the oven and bake for 20–25 minutes. For a golden, blistered finish, broil for 2–3 minutes.
- Serve immediately with ruz bel she3reya (vermicelli rice) and salata baladi (Egyptian salad).
Nermine's Notes
- Choose the right potatoes: Use Yukon gold potatoes, as they absorb flavors and become tender during baking.
- Slice evenly: Ensure all potato slices are of uniform thickness to cook evenly.
- Season generously: Coat the onions, garlic, and potatoes well with spices for a flavorful base.
- Use fresh broth: Dissolve tomato paste into fresh vegetable or chicken broth for a rich and savory sauce.
- Add a vegetable bouillon or Vegeta: Dilute a cube of vegetable bouillon or a teaspoon of Vegeta in the broth to augment the flavors.
- Simmer before baking: Pre-cook the potatoes on the stovetop to infuse flavors and reduce baking time.
- Don’t skip broiling: For a golden, crispy finish, broil the dish for a few minutes after baking.
- Pair with classic sides: Serve with ruz bel she3reya and salata baladi for an authentic Egyptian meal.
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