Armenian Potatoes
Recipe: #7228
November 23, 2011
Categories: Side Dishes, Onions, Potatoes, Sunday Dinner, Oven Bake, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"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 but any potato I've used seems to work just fine. I have noted some potatoes take longer to cook than others. If I do not have large potatoes I eyeball an equivalent. Have weighed the potatoes (1 1/2 pounds of potatoes takes about five what I call regular sized potatoes)"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (304.8 g)
- Calories 272.3
- Total Fat - 13.9 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 618 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 5.9 g
- Sugars - 5.4 g
- Protein - 4 g
- Calcium - 46.3 mg
- Iron - 1.7 mg
- Vitamin C - 32 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Wash and peel potatoes, cut potatoes and onions in chunks
Step 2
In a large bowl mix together the oil, tomato paste, water, salt, paprika, combine with potatoes
Step 3
Add onions, pepper to taste, parsley and toss to mix
Step 4
Bake in a covered dish in a preheated 325 degree oven for about 45 minutes or until potatoes are soft. Some potatoes require longer cooking time
Tips
No special items needed.
7 Reviews
You'll Also Love
