The little smashed potatoes worked well with this. Boil the potatoes until they can be smashed easily with a spatula then pop them into hot oil. I had the deep fryer going for another project so I used it but they would fry nicely in a skillet with olive oil. The golden potatoes are good for this. That tomato was from the garden but I don’t know how much longer we’ll have them. We decided to rip out all but one tomato bush because I am done with canning sauces and juices and ketchup and soup. Last year was a near total loss for tomatoes so this year we planted extra fearing a repeat but it may have been the best year ever. I’ve been boiling down 3 5-gallon buckets per week for the last month and more and I deem our supply sufficient.