Armenian Potatoes

Prep Time
Cook Time
Ready In

"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 recipe yields 5 servings


  • 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 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 & Variations

No special items needed.


dienia b

these were easy tasted great used ketchup

review by:
(1 Jul 2015)


My family and I enjoyed these very much for dinner tonight. I added a little extra onion because we like it (except for my picky son), but everything else I followed exactly. It pared really well with steak and would pare just as well with almost anything else. My husband who is Armenian said that he was well satisfied and that I should make these again. Thank you Gerry for sharing!

review by:
(21 Feb 2015)


Delicious! Used Yukon Gold potatoes . I served this with meatloaf tonight for dinner-thanks for posting.

review by:
(11 Jan 2014)


Oh yum! These are wonderful easy potatoes! I used no salt tomato paste and did not add any salt at all and noticed that my family did not add any either. I could not find Italian parsley so left it out. I will be making these for DH when I get home. Thank you Gerry for sharing. Made for Billboard Recipe Tag.

review by:
(4 Jun 2013)


I made these using the reccomended catsup as a sub and these were different but tasty. I really enjoyed these and will be making these quite often. Made for the Billboard Recipe Tag Game.

review by:
(12 Aug 2012)

Derf "RIP" Forever in our Kitchen

these potatoes were quite tasty, mine took about an hour to soften the poatoes. I used one large russet potato for the two of us, (iscrubbed them but left the skin on),  and one large onion, the rest of the recipe i followed as written. Interesting recipe, interesting flavours.

(21 Jul 2012)