pounds Idaho Potatoes, sliced into bite-sized pieces
1
(8-ounce) package sliced lean bacon
1
(10-ounce) package frozen diced sweet peppers
2
cups water
1
(15-ounce) can crushed tomatoes
1/2
cup chopped Spanish olives with pimiento
1
to 3 tablespoons chili powder
1/2
teaspoon onion powder
1/4
teaspoon garlic powder
1
to 2 tablespoons chopped capers*
*Additional capers can be used for garnish.
1. In large heavy skillet, cook bacon until well done and crisp. Remove from skillet. Drain on paper towel. Crumble and reserve.
2. Pour off drippings; add peppers to skillet. Cook 5 minutes or until liquid has evaporated.
3. Add potatoes, water, tomatoes, olives, chili powder, onion and garlic powder. Bring to a boil and cook uncovered, stirring occasionally, 20 minutes or until fork-tender. Stir in capers.
4. Let stand 5 minutes to allow liquids to absorb. Stir in crumbled bacon and serve.
Spanish Potatoes
