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Armenian Potatoes




Source of Recipe


PennyAnn Poundwise


List of Ingredients




1/4 cup oil
4 cups uncooked diced potatoes
1/4 tomato pulp (canned will do, but I most frequently use diced fresh tomato)
1/2 cup water
1 1/2 tsps. salt
1 tbsp paprika
1 garlic, separated into cloves and each clove peeled and sliced
1 bunch parsley or 1 tbsp dried parsley



Recipe



Mix ingredients in order given. Bake in a covered casserole dish in a slow oven 325F for 40 minutes. Will serve six.

Mrs. B's note: Reduce garlic to 1-2 cloves or omit garlic and parsley and use 1/4 cup green onion.

My notes: I've made this with dried powdered garlic and with fresh. I tended more towards 4 or 5 cloves of garlic and often minced them. The sliced garlic would give a more delicate garlic flavor.

I've left out the oil entirely and just used the water called for and the potatoes are tasty, but olive oi! l really adds to the flavor of this dish.

Rather than heat the oven on really hot days, I've used the microwave to cook the dish. I can't recall how long I cooked it but I tested the potatoes and made sure they were tender. I would suggest perhaps 15-20 minutes.