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Armenian Potatoes

Submitted by Oinker 11 June 2009

I cooked it for somewhat longer than this. As long as you don't use mush spuds, I would say this dish is fairly forgiving of being left to fend for itself. 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.



750 gm old potatoes peeled thinly and diced ,3 tbl tomato paste (I used one with added herbs and onion) ,1/4 cup water ,4 clv 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 ,


Place the whole lot in a casserole dish and bake at around gas5 for 45 minutes or until the potatoes are tender.

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