1941 Armenian Potato Recipe

There is nothing more enjoyable than a delicious potato recipe, and my twist on this Armenian classic is one for the cookbooks.  Most recipes are bland when it comes to potatoes, or over compensated with fat. Armenian potatoes are far from bland or over fatted. These treasured flavors float between middle eastern and western worlds, while simplicity of ingredients delivers a pallet of delight. Best make enough because there won’t be any leftover. My healthy old world recipe will perfectly compliment your favorite demanding dinner meats, guaranteed. 

Quality of ingredients counts. I source my ingredients from reputable importers in small quantities. Sure, it may seem to cost a bit more than what you can buy at your local market; but trust me when I say that once you taste the difference, you will never use different.  Armenia is a country rich in tradition. Potatoes were introduced to this Eurasia region late sixteen or early seventeen century. Armenia’s soils are fertile for potatoes cultivation, and its per capita consumption is around 171 pounds. It’s an important crop and part of its local food dishes.

Here’s the ingredients you’ll need:

• 8 cups peeled, diced uncooked potatoes
• 1/3 cup fine olive oil
• 1/3 cup fresh tomato puree
• 3/4 cup water
• 3 tsp course sea salt
• 1 TBP (heaping) imported paprika
• 1/2 tsp imported cayenne pepper
• 2 TBP (heaping) fresh chopped garlic
• 3 TBP finely chopped parsley
• 3 tsp imported onion powder
• 2 blanched deseeded finely sliced red peppers
• white pepper

8x10 baking dish

foil

325° oven

Combine the first four ingredients in a large mixing bowl. Take your time to fuse together. Then, incorporate the next six ingredients. Last, gently blend in the red peppers.  Allow to rest for 15 minutes while your oven is preheating.

If you’re like me, then I know you hate when things stick. I lightly treated my baking dish with a nonstick olive oil; hence, no sticking. Evenly lay the potato mix into your baking dish.  Sprinkle some white pepper on top, and cover with foil. Do not pierce the foil.  Bake 50 minutes with the last 5 minutes uncovered.

Enjoy and happy eats!