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
Units
Scale
- 2-3 large Yukon potatoes (about 5 heaping cups)
- 2 tablespoons olive oil
- 1-2 tablespoons butter
- 1/2 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.
