Spanish potatoes with capers
- 2 1/2 lb Idaho potatoes (cut into cubes)
- 8 oz sliced bacon
- 1 can crushed tomatoes (15 oz)
- 10 oz sweet peppers (diced)
- 1/2 cup Spanish olives with pimento (chopped)
- 1 clove garlic (minced)
- 1 small onion (minced)
- 1 tbsp chili powder
- 2 cup water
- 1 tsp paprika
- 2 tbsp capers (chopped)
- In a large heavy skillet, cook bacon until well done and crisp. Remove from skillet. Drain on paper towel. Crumble and reserve.
- Pour off drippings and add peppers to skillet where you cooked the bacon. Cook 5 minutes or until liquid has evaporated.
- 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.
- Let stand 5 minutes to allow liquids to absorb. Stir in crumbled bacon and serve. Add more capers for garnish if desired.
- Serve warm with green vegetable. (Also may be served at room temperature on a bed of green salad)
Spanish Potatoes – What are capers?
Most of us have heard of capers but many of us have never used them in a recipe. 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 Spanish potatoes recipe is your chance to try capers. They really do make a difference!