Sanyet El Batates (Egyptian Baked Potatoes)

5 from 2 votes

Prepare this lightened-up sanyet el batates recipe (Egyptian baked potatoes) for a healthy comfort food that's ready in about an hour!

Prep Time5

Cook Time50

Total Time55

Course: Main Course, Side Dish

Cuisine: egyptian

Keyword: egyptian baked potatoes, potatoes with tomatoes, sanyet el batates

Servings: servings

4 cups sliced and peeled Yukon gold potatoes approximately 8 small potatoes or 4 large
3 garlic cloves grated
1 large yellow onion
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
3 Tablespoons olive oil
2 large beef steak tomatoes
8 ounces canned tomato sauce
1 cup water

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a baking dish, combine the sliced potatoes cut about 1/2 inch thick, chopped garlic cloves, and sliced large onions about 1/4 inch thick.
4 cups sliced and peeled Yukon gold potatoes, 3 garlic cloves, 1 large yellow onion
Sprinkle 1 tsp of salt, 1/2 tsp of pepper, and 1/2 tsp of cinnamon over the potatoes, onions, and garlic. Drizzle 3 tablespoons of olive oil over the mixture.
1 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cinnamon, 3 Tablespoons olive oil
Gently rub the seasonings and olive oil evenly over the potatoes, making sure they are well coated.
Slice the 2 large tomatoes about 1/4 inch thick, and arrange them on top of the potato mixture.
2 large beef steak tomatoes
Pour the tomato sauce and 1 cup of water over the potatoes and tomatoes. Do not mix; allow the liquid to distribute naturally.
8 ounces canned tomato sauce, 1 cup water
Cover the baking dish with a lid or aluminum foil.
Place the covered dish in the preheated oven, and bake for 45-50 minutes or until the potatoes are tender and cooked through.
Once done, remove from the oven, and let it cool slightly before serving. Serve with vermicelli rice.