If you are new to my website you should know that potatoes are my favorite food in the world. I love 'em every which way. Baked, fried, mashed - whatever! Potatoes are so versatile and the possibilities seem endless! If you're a regular visitor - yes, for the thousandth time, I am declaring my love of potatoes. This particular combo is something I used to make a lot years ago and, somehow, forgot about it! I'm sorry potatoes - please forgive me for (briefly) forgetting about you. So I give you my cheesy tomato potatoes which are delicious and so easy to make it's actually dumb.
Cheesy Tomato Potatoes Have Six Ingredients
You probably already have most everything you need to make this wicked easy potato dish.
- potatoes (hee, hee my favorite food in the world!)
- olive oil
- butter
- Adobo seasoning (or skip and use salt & pepper)
- tomato sauce (homemade or store bought)
- cheese
With the Adobo seasoning, I use Goya brand and the blue cap. But any kind of Adobo seasoning is fine here. You can even skip it and just use salt and pepper if you want. The tomato sauce is your call. When I made this years ago, I always defrosted some of my mom's spaghetti sauce and used that. But I realize you may not want to make a big batch of spaghetti sauce just to make cheesy tomato potatoes. 🙂 For this recipe, I bought a jar of Rao's tomato basil sauce and it worked great.
Glorious Potatoes can be a side dish or Main event
If you are a potato fiend, like me, you will adore sitting down to a big bowl of these potatoes and eating until you have to unbutton your pants. If you think potatoes are pretty good sometimes (like a freak) you will enjoy this with some chicken thighs. That's what I always made years ago. I'd put the chicken thighs and potatoes in one baking dish and cooked it all together. I'd add sauce and cheese to all.of.it. Melt the cheese in the oven right at the end and have a feast.
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Easy Steps to Making Cheesy Tomato Potatoes
Are You Obsessed with Potatoes Like Me?
- Yukon Potatoes with Fried Onions, Cumin & Tumeric
- Mom's Potatoes Au Gratin
- Fantastic Creamy Mashed Potatoes
- Red Bliss Potatoes w/Ginger, Garlic & Parsley
- Potato Bacon Croquettes w/Gorgonzola Sauce
- The Best Crispy Smashed Potatoes
- Roasted Sweet Potatoes w/Toasted Hazelnuts
Cheesy Tomato Potatoes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 portions 1x
Description
If you are obsessed with potatoes like me, you will be very excited about my cheesy tomato potatoes. A potato lover’s dream.
Ingredients
- 2-3 large Yukon potatoes (about 5 heaping cups)
- 2 tablespoons olive oil
- 1-2 tablespoons butter
- ½ tablespoon Adobo seasoning
- 2 cups spaghetti sauce (homemade or store-bought)
- 2 cups shredded sharp provolone cheese (or cheddar, mozzarella, jack)
- Chopped parsley garnish, optional
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Instructions
- Add two cups of spaghetti sauce to a pot and warm on low-to-medium heat. I usually use my homemade sauce, but I was out so I used Rao’s tomato basil sauce. Use what you have.
- Cut potatoes into medium-to-large chunks and transfer to a pan. Add olive oil, butter and Adobo seasoning to pan. Cook on medium heat until butter melts. Toss the potatoes to coat. Make sure the potatoes are flesh side down. Turn heat down slightly and cover potatoes for 10 minutes.
- While potatoes are cooking you can shred the cheese. If you are using the already-shredded cheese you don’t have to do anything. Just have it ready.
- If you are using fresh chopped parsley for garnish you should chop that now.
- At the 10-minute mark for the potatoes, remove lid and mix the potatoes. They should be golden brown on the bottoms. Turn potatoes to the other side with tongs so the other side can get a little crispy too.
- Spoon the warmed spaghetti sauce over the potatoes. Make sure to distribute evenly. Put lid on and cook about 4 minutes so the potatoes and sauce can get to know each other.
- Remove the lid and add the cheese. Distribute evenly across the top of potatoes. Put lid back on and let melt for a minute or two.
- Remove lid, let cool a few minutes. Garnish with parsley if using. Serve as a meal or side dish.
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