Saneyyet Batata (Tray of Potatoes)
It’s always the simple things I tend to love the most. This is an amazing dish of potatoes, onions, and bell pepper baked in a tomato sauce. It’s warm, homey, comforting, and most of all, delicious.
Serves: 4
Time: 75 minutes
Ingredients
2-3 Russet Potatoes
1 Large Tomato
0.5 Red Onion
0.5 Green Bell Pepper
2 cups Vegetable Broth
4 tbsp Olive Oil
2 tbsp Tomato Paste
1 tsp Cumin
1 tsp Paprika
0.5 tsp Cardamom
2 tsp Salt
1 tsp Black Pepper
0.25 cup Fresh Parsley
Instructions
Wash and peel the potatoes then slice into large flat pieces and add to a large mixing bowl. Cut the red onion in half then slice and separate the layers and add to the mixing bowl. Slice the bell pepper into strips about the same size as the onion and add to the mixing bowl. Season the bowl with salt, pepper, cumin, paprika, cardamom, and 2 tbsp of olive oil. Mix well and set aside.
Place an oven safe skillet on high heat for a couple minutes. Add the seasoned vegetables and sear for a couple minutes mixing intermittently. Slice the tomato into large slices and lay on top.
Mix the tomato paste and broth together until well combined then pour into the hot skillet and bring to a simmer.
Cover and simmer for a 15 minutes then finally drizzle with the remaining olive oil and transfer to a 400F oven and bake uncovered for 45 minutes. Add some thin slices of butter if you for even better browning.
Remove and garnish with fresh chopped parsley and enjoy.
