- 2 pounds tiny white-skinned potatoes—the smaller the better
- Fine sea or kosher salt
- Olive oil
- ½ cup Sofrito
- One 8-ounce can Creole-style tomato sauce
- 1/2 cup chopped fresh cilantro
Put the potatoes in a medium saucepan and pour in enough cold water to cover them completely. Throw in a handful of salt. Bring the water to a boil, turn off the heat and scoop the potatoes with a slotted spoon onto a paper towel-lined baking sheet. Roll them around to dry the skins.
Pick a skillet or other pan that will hold the potatoes comfortably in a single layer. (A paella pan works well.) Pour in enough olive oil to fill about ¼ inch. Heat the oil over medium heat until rippling. Add the potatoes and cook, shaking the pan so they cook evenly, until the potatoes just start to brown in spots. Don’t worry about getting the potatoes crispy, because they are going to simmer in sauce.
Add the sofrito, bring to a boil and cook for a minute or two. Stir in the tomato sauce and bring to a boil. Season lightly with salt. Adjust the heat so the sauce is simmering gently. Cover the pan and cook until the potatoes are tender but not mushy, about 15 minutes. Taste the sauce and add a little salt if you think it needs it. Sprinkle the cilantro over the potatoes and serve.