Armenian Potatoes
At a Glance
- Prep
- 5 minutes
- Cook
- 45 minutes
- Total
- 50 minutes
- Servings
- 4-6 serving(s)
Categories
- Potato
- Side Dish
- Armenian
- Baking
- Easy
Dietary
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Found this in one of our local Church cookbooks making for potatoes that are a touch different - and always an empty bowl! The recipe calls for 'old' potatoes - I find for most part I never have old potatoes - if I do not have large potatoes I eyeball an equivalent. Weighing - 11/2 pounds of potatoes takes about five what I call regular sized potatoes. Serving size is a quesstimate as it depends what you are serving and how big the helping!
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Equipment
Large bowl, Covered baking dish, Oven
Ingredients
- 1 1/2 lbs large old potatoes
- 2 large onions (cut in chunks)
- 1/4 cup vegetable oil
- 3 tablespoons tomato paste (recipe suggests catsup as a sub)
- 1/2 cup water
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- pepper
- 1/2 cup finely chopped fresh parsley (I add the parsley) (optional)
Instructions
Wash and peel potatoes, cut potatoes and onions in chunks.
In a large bowl mix together the oil, tomato paste, water, salt, paprika, combine with potatoes.
Add onions, pepper to taste, parsley and toss to mix.
Bake in a covered dish in a preheated 325 degree oven for about 45 minutes or until potatoes are soft.
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