Spanish Potatoes

A deliciously different combination of flavors! Based on the review of 8/6/03, I have changed 3 tbls chile powder to read 3 tbls chile powder (or to taste).

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 2 1⁄2 lbs baking potatoes, cut into bite-sized chunks
• 1 (8 ounce) package  sliced lean bacon
• 2  cups  diced green peppers
• 1  cup  diced onion
• 1 (15 ounce) can crushed tomatoes
• 2  cups water
• 3  cloves garlic, minced
• 1⁄2 cup  chopped Spanish olives with pimento
• 3  tablespoons chili powder (or to taste)
• 1  tablespoon  chopped capers

Directions

1. In a large heavy skillet, cook bacon until crisp, drain and crumble.
2. Drain off all but 2 tbls of the bacon drippings, add peppers and onions and cook over medium high heat until lightly browned.
3. Add potatoes, tomatoes, water, garlic, olives and chili powder.
4. Bring to a boil, reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
5. Remove from heat, stir in capers and let stand 5-10 minutes.
6. Stir in bacon and serve.