The third Armenian recipe is a very simple baked potatoes, which I served along with Armenian Rice Pilaf. While I was searching for a simple side dish to go with the pilaf, I came across this recipe. The original source is unknown but the recipe is in various sites with the same wordings. These potatoes are baked covered in aluminium foil for nearly an hour until tender.
The spices added are very simple and so they are not very spicy. But I loved the way it turned out. It was a good match for the pilaf. The tomato paste gives a nice tang to the potatoes. It is so much like our potato preparation. This is part of the three days Blogging Marathon I am doing under European cuisine as the theme.
Recipe Source: Food
Potatoes – 4 medium sized
Onion – 1
Red Chilly Powder – 1 tsp
Tomato – 1, pureed
Oil – 2 tbs
Salt- to taste
2-3 tbs water
Pepper Powder to taste
Coriander Leaves For Garnish
Peel and slice potatoes into cubes.
In a bowl mix together all the ingredients except coriander leaves.
Preheat oven to 200°C.
Line a baking tray with aluminium foil.
Pour the potato mixture into it.
Cover it with another foil.
Bake for 45 – 60 minutes in oven until the potatoes are tender.
Garnish with coriander leaves. Serve hot with pilaf.
- Potatoes - 4 medium sized
- Onion - 1
- Red Chilly Powder - 1 tsp
- Tomato - 1, pureed
- Oil - 2 tbs
- Salt- to taste
- 2-3 tbs water
- Pepper Powder to taste
- Coriander Leaves For Garnish
- Peel and slice potatoes into cubes.
- In a bowl mix together all the ingredients except coriander leaves.
- Preheat oven to 200°C.
- Line a baking tray with aluminium foil.
- Pour the potato mixture into it.
- Cover it with another foil.
- Bake for 45 - 60 minutes in oven until the potatoes are tender.
- Garnish with coriander leaves. Serve hot with pilaf.