Armenian Potatoes

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 - if I do not have large potatoes I eyeball an equivalent. Weighing - 11/2 pounds of potatoes takes about five what I call regular sized potatoes. Serving size is a quesstimate as it depends what you are serving and how big the helping!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs  large old potatoes
• 2  large onions (cut in chunks)
• 1⁄4 cup  vegetable oil
• 3  tablespoons tomato paste (recipe suggests catsup as a sub)
• 1⁄2 cup water
• 1  teaspoon paprika
• 1  teaspoon salt (or to taste)
•  pepper
• 1⁄2 cup  finely chopped fresh parsley (I add the parsley) (optional)

Directions

1. Wash and peel potatoes, cut potatoes and onions in chunks.
2. In a large bowl mix together the oil, tomato paste, water, salt, paprika, combine with potatoes.
3. Add onions, pepper to taste, parsley and toss to mix.
4. Bake in a covered dish in a preheated 325 degree oven for about 45 minutes or until potatoes are soft.