Egyptian Potato Bake (Saneyet Batates) Recipe
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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.