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Oriental potato bake recipe

The taste of 1001 Nights: Oriental potato bake

Sinbad would be envious: this oriental potato bake seduces all of our senses and our minds. And it has never been this easy – thanks to 4D hotair in the Serie 8 ovens, you can place the dish on any shelf level from one to four and the results will be consistently perfect. Enjoy a perfect oriental feeling with your special ingredient: 4D hot air.

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Ingredients | For 6 servings

Universal pan
  • 1 kg red-skinned, predominantly waxy potatoes
  • 2 aubergines, approx. 700 g
  • 3 onions
  • 1 clove garlic
  • 4 tbsp olive oil
  • 2 tbsp raisins
  • 1 tbsp honey
  • 1⁄4 tsp cumin
  • 20 g ras el hanout salt
In addition:
  • 1⁄2 bunch flat-leaf parsley
  • 3 sprigs peppermint
  • Greaseproof paper


1. Peel the potatoes and cut into small cubes. Wash the aubergines, halve and cut into half- moons. Peel the onions and the clove of garlic and chop finely. Place all chopped ingredients into a bowl. Add the olive oil, raisins, honey, cumin and ras el hanout. Season to taste with salt.

2. Line the universal pan with greaseproof paper, distribute the potato mixture on it and cook as indicated.

3. Rinse the parsley and peppermint, shake dry and chop coarsely. Sprinkle the herbs over the cooked potato bake.

Setting procedure

4D hotair

190 °C

Added steam, setting 03

Cooking time: 30-35 minutes


It is the combination of hot spices, honey and raisins that makes this such a special dish. If you like it hot, sprinkle some finely chopped red chilli pepper over the bake. Or add a little crushed red pepper and sumac to the potatoes. As an alternative to the red-skinned, predominantly waxy potatoes you can also prepare the dish with sweet potatoes.

Even better results for every recipe.

When it comes to cooking, a clever feature leads to even better results for every recipe. Discover now the wide range of features in our built-in oven range and get your cooking to perfection.

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