Step 1

MAKE THE ACHIOTE PASTE SUBSTITUTE: Combine the garlic, paprika, oregano, cumin, white vinegar and salt to taste in a small bowl to form a paste. Set aside.

Step 2

POTATOES: Place potatoes in a pot of salted water to cover. Bring to a boil and cook potatoes until they can be easily pierced with a knife but not falling apart as they will be cooked again. Drain and set aside.

Step 3

Heat 2 tablespoons olive oil in a cast-iron or other heavy skillet over medium-high heat. Add the tomatoes and jalapenos. Cook 4-5 minutes or until the tomatoes form a "sauce" and the jalapenos are tender.

Step 4

Add the garlic and cook 30 seconds more. Stir in the achiote paste substitute. Transfer to a bowl and wipe out skillet.

Step 5

In the same large skillet you used to cook the tomatoes and jalapenos, heat remaining oil over medium heat. Add the potatoes, season with salt and black pepper and cook until beginning to brown. Stir the potatoes every 2-3 minutes, allowing them to brown on the bottom after each stir. Continue until the potatoes are as golden brown as you like.

Step 6

Add the tomato-jalepeno mixture and stir to coat.

Step 7

Transfer to a serving bowl and sprinkle with black olives. Serve immediately.