Spanish Potatoes 5/00 #513

Categories:
potato

1 1/4 lbs idaho potatoes; diced
4 oz bacon; cooked crisp
5 oz green pepper; diced
1/2 15 oz can diced tomatoes
1/4 cup spanish olives with pimientos; chopped
1/8 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
3/4 tablespoon chili powder
1 cup water
3/4 tablespoon capers; chopped

Cook bacon until crisp. Remove from skillet. Crumble and reserve. Pour off drippings and add peppers to skillet. Saute peppers for about five minutes. In a saucepan, put peppers, tomatoes, olives, powders, water, and the potatoes. Bring to boiling and cook uncovered, stirring often, for about twenty minutes or until fork tender. Stir in capers. Let stand five minutes to allow liquids to absorb. Stir in crumbled bacon and serve.

Contributor: Magazine

Yield: 4 servings