Sanyet El batates Recipe…Egyptian baked potato

Saneyet batatis

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)
3 tomatoes
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.

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 broth mix.

Sliced potatoes
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.

Saneyet batatis

4 Comments Add yours

  1. Sien says:

    This is the best! I lived in Cairo for a while and now I’m back in Belgium and I miss this dish so much! Thanks for the recipe! I’m going to make it :).

    Liked by 1 person

  2. Khaled Fouda says:

    I made this dish twice for my american friends and they loved it. Going to make it again today for Iftar 😀

    Liked by 1 person

  3. Nabila says:

    Thanks so much for the recipe. Love your blog recipes. JazakiAllah khair

    Liked by 1 person

  4. Meg says:

    This was devine! I love finding new and interesting recipes, especially ones that as easy as this! Thank you so much for sharing! I’m excited to check out your other recipes🙂

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s