Sanyet El batates is my mom’s specialty. She is the best one who can make this dish so far. It is basically baked slices of potatoes in the oven with tomatoes, onions and chicken or meat broth in the oven. You can also add some chicken or meat pieces on the top before placing the skillet in the oven. It is usually home made and rarely if ever served in restaurants. It is usually served with a side of calrose rice or with “baladi” bread. It is such a comforting food! I used to ask my mom to make it specially during exams and finals, it just makes everything feels better 🙂 I am sharing with you my mom’s recipe, I follow every single step she does but something about her own handmade sanyet batates makes it taste better in my mouth every time. Hope you like her recipe!
6 large potatoes
3 onions (red preferred but white is ok too)
1 small can of tomato paste
1 small carrot
2 cups of Chicken broth or meat broth
4 tbsp olive oil
1/2 tsp cumin
1 tsp paprika
1/8 tsp ground cardamom
salt and pepper
1 tbsp of ground parsley to garnish
Prepare a skillet that can get in the oven and brush its bottom with 1 tbsp of olive oil or more if needed.
In a small bowl, add the tomato paste to the warm broth and mix well. Set aside. I prefer the chicken broth (recipe here).
Slice the onions.
Rub the onions well with salt, pepper, cumin, cardamom and paprika in a bowl.
Shred the carrot and set aside.
Slice the tomatoes and set aside.
Wash and peel the potatoes.
Slice the potatoes in thick slices.
Sprinkle some good amount of salt and pepper on the potatoes.
Mix the potatoes, onions, shredded carrots and tomatoes with the 2 tbsp of olive oil in the skillet.
Cover on low heat for 20 minutes.
Taste the sauce to adjust the salt and pepper.
Preheat the oven to 375 degrees F.
Add 1 tbsp of olive oil on the top of the skillet.
Bake for 45 minutes until it browns a little bit on the top.
Take it out, sprinkle the parsley on the top and enjoy with rice or baladi bread.