Ingredients
-
1 1/2
-
2
-
1/4
-
3
-
1/2
-
1
-
1
-
-
1/2
-
-
-
-
-
-
Directions
Armenian Potatoes, 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!, Add a bit of tobasco or siracha sauce for a nice kick!, Really tasty! My family enjoyed them but recommended that some sort of spicy sauce was added to the mixture. They tested even better the second day of having them!
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Steps
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1
Done
|
Wash and Peel Potatoes, Cut Potatoes and Onions in Chunks. |
|
2
Done
|
in a Large Bowl Mix Together the Oil, Tomato Paste, Water, Salt, Paprika, Combine With Potatoes. |
|
3
Done
|
Add Onions, Pepper to Taste, Parsley and Toss to Mix. |
|
4
Done
|
Bake in a Covered Dish in a Preheated 325 Degree Oven For About 45 Minutes or Until Potatoes Are Soft. |
