Spanish potatoes with capers

AuthorBlogger Joe
RatingDifficultyBeginner

Take your everyday potato and add flavor. This Spanish potato dish is easy to make and will delight your dinner guests. This recipe may even replace mashed potatoes at my Thanksgiving table.

Spanish potatoes with bacon and capers in cast iron skillet
Yields6 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
 2 ½ lbs Idaho potatoes (cut into cubes)
 8 oz sliced bacon
 1 can crushed tomatoes (15 oz)
 10 oz sweet peppers (diced)
 ½ cup Spanish olives with pimento (chopped)
 1 clove garlic (minced)
 1 small onion (minced)
 1 tbsp chili powder
 2 cups water
 1 tsp paprikaUse Spanish paprika for more flavor
 2 tbsp capers (chopped)Additional capers may be used as garnish
1

In a large heavy skillet, cook bacon until well done and crisp. Remove from skillet. Drain on paper towel. Crumble and reserve.

2

Pour off drippings and add peppers to skillet where you cooked the bacon. Cook 5 minutes or until liquid has evaporated.

3

Add tomatoes, olives, powders, water and potatoes. Bring to boiling and cook uncovered, stirring occasionally for 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. Add more capers for garnish if desired.

5

Serve warm with green vegetable. (Also may be served at room temperature on a bed of green salad)

Category,

What are capers?

Most of us have heard of capers but many of us have never used them in a recipes. Roughly speaking, capers add a lemon peppery taste to your dish and are used in many Mediterranean recipes. I always love when TV chefs talk about capers like it is something we have just laying around in our kitchens. Don't be embarrassed if you have never used capers. This potato recipe is your chance to try capers. They really do make a difference!

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Ingredients

 2 ½ lbs Idaho potatoes (cut into cubes)
 8 oz sliced bacon
 1 can crushed tomatoes (15 oz)
 10 oz sweet peppers (diced)
 ½ cup Spanish olives with pimento (chopped)
 1 clove garlic (minced)
 1 small onion (minced)
 1 tbsp chili powder
 2 cups water
 1 tsp paprikaUse Spanish paprika for more flavor
 2 tbsp capers (chopped)Additional capers may be used as garnish

Directions

1

In a large heavy skillet, cook bacon until well done and crisp. Remove from skillet. Drain on paper towel. Crumble and reserve.

2

Pour off drippings and add peppers to skillet where you cooked the bacon. Cook 5 minutes or until liquid has evaporated.

3

Add tomatoes, olives, powders, water and potatoes. Bring to boiling and cook uncovered, stirring occasionally for 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. Add more capers for garnish if desired.

5

Serve warm with green vegetable. (Also may be served at room temperature on a bed of green salad)

Spanish potatoes with capers

3 Comments

  1. BloggerJoe, the recipe is awesome but the picture is really bad. Invest in a better camera dude! I made these before and they really are quite delicious. Bacon and capers go well together.

    1. Sorry about the pic. I didn’t have my good camera that day. 🙂
      Thanks for the kudos on the recipe though. I really do love the mix of of potatoes, bacon, tomatoes, and capers. Lots of flavor in that mixture!

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