Armenian Potatoes

Armenian Potatoes

Ingredients:
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750 g old potatoes, peeled thinly and diced
3 tblsp tomato paste (I used one with added herbs and onion)
1/4 cup water
4 cloves garlic, very finely chopped
1 tsp salt
1/2 tsp paprika
1/4 cup oil (I used a bit less and used some of my own herbed olive oil)
1 cup finely chopped parsley

Directions:
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Place the whole lot in a casserole dish and bake at around 375F for 45
minutes or until the potatoes are tender.
I cooked it for somewhat longer than this because the males in the
family vanished to watch some field hockey later afternoon and were a
bit delayed coming home. As long as you don't use mush spuds, I would
say this dish is fairly forgiving of being left to fend for itself.
(2 of 20) [12/17/1999 12:11:23 PM]
Potato Recipes : COLLECTION
We had it with some small lamb roasts (these are cut from the rump and
weight about 7 ounces) which I patted dry, then rubbed with a mix of
herbs and spices and barbecued till medium rare then sliced thinly. We
also had some al dente whole baby green beans.
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From: kssimon@silver.ucs.indiana.edu (kenneth steven simon)
Source: Great American Recipes
BAKED POTATO SLICES
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