I used to make these Armenian potatoes a lot many years ago. They’re a great dish for a party, super simple and stupendously delicious.  I made these for a dinner party on the weekend, as part of falafel feast. I was going to make spicy Lebanese potatoes but these Armenian potatoes were just as good with the added advantage of being able to be made ‘ahead’ and re-heated just before serving. The simplicity of this dish means it can it can go with just about any style cuisine in fact I served the last of the left-overs with some Korean braised tofu on Monday night, but they’d work well as a side in any Indian, Greek or Middle-Eastern meal. This is a versatile side. Who doesn’t love potatoes, but these potatoes slow braised into garlicky, tomatoey tenderness have a special place in my heart.

Armenian potatoes

Adapted from Complete Vegetarian Cookbook by Charmaine Solomon

• 750 grams(1 1/2 pounds) large old potatoes
• 1/4 cup vegetable or light olive oil
• 3 tablespoons tomato paste
• generous half cup of water
• 1 teaspoon salt
• 1 teaspoon of paprika
• 6 cloves of garlic, finely chopped
• Freshly ground black pepper to taste
• 1 cup of finely chopped parsley

1. Scrub and thinly peel potatoes. Cut into a small dice (under 1 cm cubes)
2. Mix together oil, water, tomato paste, salt and paprika and stir through the potatoes.
3. Add pepper, garlic and parsley and toss together.
4. Bake in a preheated oven 160C (325F) for about 45-60 minutes or until potatoes are tender.
5. Serve warm, sprinkle with extra parsley as a garnish.