6 potatoes, cubed
2 tablespoons olive oil
1 teaspoon salt and pepper
10 tablespoons tomato paste
Preheat oven to 425 degrees F (220 degrees C).
Place potatoes in a 8-quart baking dish.
In a small bowl, combine olive oil, salt and pepper; set aside. Heat soup pot over medium heat. Place baking dish in oven. Drop potatoes into the soup. Use a spoon to stir potatoes. Add tomato paste to ensure the potatoes won't stick. Cook until potatoes are tender.