Best Armenian Potatoes Recipes

ARMENIAN-STYLE POTATO SALAD

Steps:

• Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
• Transfer cooked potatoes to a large mixing bowl and let cool slightly.
• While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
• Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
• Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
• Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

ARMENIAN POTATOES

Steps:

• 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.

ARMENIAN POTATO SALAD

Steps:

• Boil potatoes until done.
• Slice when cool.
• Add all the ingredients together.
• Toss and chill about 2 or more hours.

ARMENIAN POTATO SALAD

Steps:

• Steam the potatoes for about 30 minutes.
• Allow to cool, then.
• peel off the skin.
• Cut potatoes into a 1 inch uneven dice shape.
• Chop the parsley and mix with the other salsa ingredients.
• For a spicier salsa, substitute 1/2 of the parsley with watercress.
• Mix the potatoes with the salsa.

ARMENIAN BULGUR AND POTATO BALLS

Steps:

• Scrub potatoes; boil in the skins until tender, then drain, remove skins, and mash.
• Place bulgur in a small bowl and cover with cold water and set aside for 5 minutes; then drain in a sieve, pressing to get all the water out as possible.
• Mix together potato, bulgur, flour, salt and pepper, blending into a thick paste.
• Place onion and oil in a skillet and sauté until onion is tender, then place in a bowl with remaining filling ingredients; season to taste with salt and pepper.
• Shape bulgur/potato mixture into balls and flatten in your hands; place a teaspoon or so of filling in the center of the flattened potato mixture and close up the potato part around it, forming a smooth oval shaped ball.
• Repeat with remaining paste and filling.
• Heat oil and deep fry balls several at a time for about 6-8 minutes, turning to brown both sides; drain on paper toweling before serving.
• Serve hot or warm.