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 vegetable or chicken broth in the oven. You can also add some chicken or meat pieces on the top before placing the skillet in the oven. However, for today I will keep it as a vegetarian option.
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 potatoes
- 3 small onions or 1 large onion (red preferred but white is ok too)
- 2 to 3 tomatoes
- 2 tbsp tomato paste
- 1 small carrot (optional)
- 1 small bell pepper
- 2 cups of Chicken broth or vegetable broth
- 4 tbsp olive oil
- 1/2 tsp cumin
- 1 tsp paprika
- 1/8 tsp ground cardamom (optional)
- 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.
Slice the onions and the bell pepper.
Rub the onions and bell pepper well with salt, pepper, paprika, cumin, cardamom and paprika.
Shred the carrot and set aside (optional).
In a food processor, mix the tomatoes and tomato paste. 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 with the 2 tbsp of olive oil in the skillet.
Sliced tomatoes in pic is optional.
On a medium to high heat, put the skillet on the heat until you hear some sizzling.
After a couple of minutes, stir the potatoes carefully for another 2 minutes.
Add the tomato mix and 2 cups of stock.
Cover on low heat for 20 minutes.
Taste the sauce to adjust the salt and pepper.
Preheat the oven to 400 degrees F.
Add 1 tbsp of olive oil on the top of the skillet or even better thinly sliced butter
Bake for 45 minutes until it browns a little bit on the top.
Take it out, sprinkle the parsley on the top