Spanish Potatoes


Recipe modified to feed 12 people


  • 3.31 lb potatoes, peeled and cut into chunks
  • ½ to 1 can crushed tomatoes
  • Garlic Salt
  • Olive Oil to coat potatoes


Roast potatoes in oven until golden/crispy

Remove and add salt to potatoes

Add ½ can tomato to potatoes

Serve immediately is best (can add more tomato if you wish)

I also found this recipe on line if you want to try another version.  I have not tested it.  The above is my own version of potatoes and it keeps it simple and works well with the meatballs.