In a pot full of water boil the 2 potatoes until tender. When tender remove, peel and quarter and set aside. Cut and peel plantain, shred on second to smallest grate on grater box. When finished grating plantain, sprinkle with garlic powder, salt and/or pepper to taste. Mix well. Once mixed, using a tablespoon- portion shreded plantain into equal parts and make tight balls. In a large pot on medium heat add in olive oil. Stir in sofrito and alcaparrado and let cook for 1 minute. After 1 minute stir in all spices (NOT SALT). Let cook for 1 more minute. After the minute, pour in tomato sauce, let cook uncovered on medium for 5 minutes. Mixture should be like a loose paste. Add in undrained gandules/green pigeon peas. Let it come to a boil. When it comes to a boil add in 2 of the 3 cups of water and cover. Let it come to a boil. After about 5 minutes, uncover, taste, re-season if necessary. Add in Bolitas de Platano / Plantain Balls and remaining 1 cup of water. Taste again. If a bit sour (because of tomato sauce) put in a pinch of sugar (or to taste). Check flavor. Once seasoning is correct place a lid and leave on medium heat for 10 minutes. After 10 minutes, uncover, skim oil from top. Stir in quartered potatoes. Place cover for 10 more minutes. After final 10 minutes uncover, check plantain balls to see if they are fork tender. Serve with rice. Enjoy!