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!"
photo by Jubes photo by Jubes
photo by Jubes
photo by Dotty2 photo by Dotty2
photo by Heydarl photo by Heydarl
photo by Pneuma photo by Pneuma
photo by Kim127 photo by Kim127
Ready In:




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

Questions & Replies

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  1. Easy baked taters dish that tasted delicious. A nice change and would make a great side to almost any dinner
  2. These were the best leftovers! I used smoked paprika and added some chopped red pepper for color. Will make this one again. Thanks.
  3. 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.
  4. Aussie Swap 28: EXCELLENT! Made these along side eggs and sausage for a spicy breakfast!!
  5. 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!


  1. Add a bit of tobasco or siracha sauce for a nice kick!


<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p> <p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>
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