Egyptian Baked Potatoes - Sanyet El batates Recipe

Preheat the oven to 375°F (190°C).

Peel and cut the potatoes into wedges.

Chop the onion and bell pepper, and mince the garlic.

In a large skillet, heat olive oil over medium heat.

Sauté the onions, bell pepper, and garlic until softened.

Add salt, pepper, cumin, paprika, and red crushed pepper to the skillet and stir.

Stir in the tomato paste and cook for a couple of minutes.

Add the chicken or vegetable broth and chopped tomatoes to the skillet, bringing it to a simmer.

Arrange the potato wedges in a baking dish and pour the vegetable mixture over them.

Cover the dish with aluminum foil and bake for 1 hour.

Remove the foil and bake for an additional 30 minutes until the potatoes are tender.

Garnish with ground cilantro before serving.

Equipment Needed

Spice Level:

Dietary

Allergens