Spanish Potatoes

Note from Cheri: The Idaho Potato Commission was kind enough to share this recipe with us. It makes a wonderful side dish for breakfast, lunch or dinner! Follow this link for more grat potato recipes. Recipe Tips: If you're using vegetarian bacon, you may need to add a little olive oil to your skillet, as vegetarian bacon will not render much in the way of drippings. I also like to use fresh minced garlic instead of garlic powder in this recipe.

2 1/2 pounds Idaho potatoes cut into bite sized pieces 8 oz. package lean bacon, turkey bacon or vegetarian bacon 1 10oz. package frozen diced sweet peppers 1 15oz. can crushed tomatoes 1/2 cup Spanish olives with pimiento 1/4 tsp. garlic powder 1/2 tsp. onion powder 1 to 3 tsp. chili powder 2 cups water 1-2 T chopped capers (additional capers can be used for garnish)

Serves 6-8 In a large heavy skillet cook bacon or vegetarian bacon until well done and crisp. Remove bacon from skillet and place it on a layer or two of paper towels to drain. Crumbled bacon once it has cooled and set aside. Pour off the bacon drippings and add the peppers to the same skillet that you cooked the bacon in. Cook for five minutes or until the liquid has evaporated. Add tomatoes, olives, powders, water and potatoes. Bring to a boil and cook, uncovered, for twenty minutes or until fork tender, stirring occasionally. Stir in capers. Let stand for five minutes to allow liquids to absorb. Stir in crumbled bacon. Garnish with additional capers if desired. Serve warm or can be served at room temperature on a bed of green lettuce.