If the potatoes have been cooking since 7 a.m. and are still hard, something definitely went wrong. Here are a few possible reasons:

1. Acid from the red sauce
   • If your red sauce contains tomatoes or vinegar, the acid can prevent potatoes from softening properly.
   • Acid strengthens the cell walls of the potatoes, making them stay firm—even after long cooking times.
2. Low simmer or not boiling
   • If the pot never came to a proper boil or stayed at a very low temperature, the potatoes might not have cooked through.
3. Old or waxy potatoes
   • Some potato varieties (like red or fingerling) and older/stored potatoes may take longer to soften.

What you can do now:

• Remove the potatoes from the sauce and boil them in plain water until tender, then add them back.
• Or, add 1/2 tsp of baking soda to the pot (if the sauce isn’t too acidic)—it neutralizes acid and helps them soften faster.