This lightened-up version of traditional Sanyet El Batates (Egyptian baked potatoes) is a hearty and nutritious comfort food recipe that brings a touch of Egypt to your table. With roasted tomatoes, flavorful onions, and warm spices, it’s a dish not to miss out on. Serve it over warm vermicelli rice for a filling side dish or main course!
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What Are Sanyet El Batates?
Sanyet el batates, or Egyptian baked potatoes, is a classic Egyptian recipe found in almost every home but rarely made in restaurants. We grew up eating these, and they remain one of our favorite recipes!
Most recipes are made with potato slices, tomatoes, onions, and either vegetable or chicken broth. You can also add chicken or meat pieces on top before baking, but we always preferred it meatless.
Honestly, these potatoes with tomatoes are too good not to share! However, we took our mom’s recipe and lightened it up a bit, using a lot less oil and butter than you’ll typically find.
The result is a vegetarian recipe a little on the healthier side yet still full of the comforting flavors and textures we grew up eating. Whether this recipe is one you remember from your childhood or is completely new, we know you’re going to love it as much as we do!
Ingredients You Need
Below is an overview of the ingredients and instructions to make this Egyptian baked potatoes recipe. Be sure to scroll down to the recipe card below for the complete details including prep time, total time, nutrition information, etc.!
- Potatoes – Yukon gold potatoes are best as they have a higher starch content and a rich, buttery flavor. Russet potatoes will also work, but the taste and texture of the dish will change slightly.
- Garlic – Use whole, fresh garlic cloves, not garlic powder or pre-minced varieties!
- Onion – We use a yellow onion as it has a slightly sweeter flavor, but white onions will also work.
- Seasonings – Salt, black pepper, and cinnamon create a savory flavor with just a subtle hint of sweetness.
- Tomatoes – Use large beef steak tomatoes for the best results.
- Tomato Sauce – This helps soften the potatoes while enhancing the acidic, savory flavor and creating an almost stew-like consistency.
- Olive Oil – Use a high-quality olive oil with a bold, peppery flavor!
- Water – This helps combine the ingredients and soften the potatoes.
Transport Your Tastebuds to Egypt with this Sanyet El Batates Recipe
- Combine. Add the sliced potatoes, chopped garlic cloves, and sliced onions in a baking dish, arranging them in a single layer.
- Season. Sprinkle part of the salt pepper, and cinnamon over the mixture. Then, drizzle olive oil on top. Gently rub the seasonings into the veggies, making sure they’re well coated.
- Add the remaining ingredients. Slice the tomatoes, and arrange them on top of the potato mixture. Next, pour the tomato sauce and water over the ingredients, allowing the liquid to distribute naturally. Do not mix the ingredients!
- Bake. Cover the baking dish with aluminum foil, and transfer it to a preheated oven. Bake until the potatoes are fork-tender and cooked through.
- Serve. Allow your potatoes with tomatoes to cool slightly. Then, serve warm with vermicelli rice!
Normally, we let this dish steal the show as a vegetarian main course — it’s a superstar on its own! But you can also toss on some chicken or other meat, giving it a makeover so that it’s a meaty meal.
Alternatively, you can enjoy this Egyptian baked potatoes recipe as a side dish with main courses such as:
How to Store and Reheat
This recipe is best served right away as it can tend to become a little soggy the longer it sits. However, if you have leftovers they can be transferred to an airtight container and stored in the refrigerator for two to three days.
Reheat your sanyet el batates in the microwave. Or, cover the dish with foil, and warm them in the oven just until heated through.
More Potato Recipes You’ll Love
- Greek Potatoes with Whipped Feta
- Lemon Greek Potatoes Recipe
- Air Fryer Golden Potatoes with Harissa Sauce
- Greek-Inspired Yukon Gold Mashed Potatoes
Sanyet El Batates (Egyptian Baked Potatoes)
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.