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Easy baked taters dish that tasted delicious. A nice change and would make a great side to almost any dinner

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**Jubes** August 12, 2010

These were the best leftovers! I used smoked paprika and added some chopped red pepper for color. Will make this one again. Thanks.

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Paka June 23, 2010

I was a little hesitant with this recipe, I was not sure about using the tomato paste or the water, but who am I to argue without trying it first. I am so glad I didn't hesitate because this was fabulous! I followed the recipe exactly as written and the potatoes were superb. Everyone loved these so much. The tomato paste, onions and paprika add such a wonderful flavour to the potatoes. This is one recipe I will be making again. Thanks for sharing Gerry.

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Tisme May 04, 2010

Aussie Swap 28: EXCELLENT! Made these along side eggs and sausage for a spicy breakfast!!

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Mom2Rose May 19, 2009

These were great! Made this tonight for ZWT 4. Since I was cooking on the grill tonight decided to do this in foil next to the steaks. Only thing I did differently was add 1/2 red pepper cut into 1/2 inch chunks and left out the water. The results were fantastic!

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Galley Wench June 18, 2008

This is a simple side dish that would go well in potlucks, make ahead and tastes better the next day and the next. It's not that it wasn't good. Just had too much to eat all at once so I remember tasting it as soon as it was done and found it to be just fine with the flavors not really distinct. Even used a combination of ketchup and paste here. But now, after 1 1/2 day, as I really sat down to eat these, noticed the flavors have blended more making it more delicious! So, that's the secret! lol Thanks for sharing this, Gerry! :D

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Pneuma June 17, 2008

Who doesn't love the combination of onions and potatoes? These were cooked at 325 degrees for 30 minutes then the temp was bumped up to 350 for an additional 20 minutes or so. The last 5 to 10 minutes the potatoes were uncovered. I did not add the parsley until plating. Made for *Camera-less Chef* in the Photo Forum.

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PaulaG June 07, 2008

These are excellent potaotes. I diced my potatoes reasonably small, didn't add the water and didn't cover. They turned out really crunchy which is what I wanted, with fabulous flavour. The onion is a really lovely addition. I also used garlic salt, olive oil and catsup. Thanks Gerry.

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Jewelies April 14, 2009

These were fantastic! Made using a garlic tomato paste. I almost forgot the parsley, but thankfully remembered about halfway through cooking. I added it at that point and the results were great. I would highly recommend using it...it game a little extra something to the dish :D Made for the Aussie Recipe Swap #26.

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Az B March 22, 2009

Gerry, What a wonderful ,flavourable,eye appealing dish. Fives all around the table. I used my "nicer dicer" for nice uniform pieces. The sauce giving the potatoes a very nice color and flavor. Into my favorites cookbook this recipe did go. Another winner Gerry. Thanks for sharing

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Dotty2 March 12, 2009
Armenian Potatoes