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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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! 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.
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