VOTE AT THESE COOKING WEB RINGS
SPANISH POTATOES
INGREDIENTS:
 | 2 1/2 LB fresh potatoes, cut into bite-sized pieces & placed into cold water to cover until ready to use |
| 8 oz bacon |
| 10 oz chopped fresh bell pepper |
| 1-2 jalapeno peppers, seeded & finely chopped |
| 1 can (15 oz) crushed tomatoes |
| 3 Tbsp chili powder, or to taste |
| 1/2 cup chopped Spanish olives with pimiento |
| 1/4 tsp garlic powder |
| 1/2 tsp onion powder |
| 2 cups water |
| 2 Tbsp chopped capers |
| 1/4 cup chopped cilantro for garnish, if desired |
DIRECTIONS: Using a large iron skillet cook the bacon until well done. Remove & drain on paper towel. When cooled, crumble & reserve. Drain off the fat but do not clean the skillet. Place the peppers in the skillet & cook until softened. Add tomatoes, olives, powders, water & potatoes brining to a boil. Cook uncovered, stirring occasionally for about 20 minutes or until potato is fork tender. Stir in capers & let stand for 5 minutes. Stir in bacon & serve. Top with cilantro if desired.
SERVINGS: 6 TIME: 40 minutes
SPANISH POTATOES