Friday, February 11, 2011

Sliced Potatoes in Spicy Tomato Sauce


2 Idaho potatoes
1 green bell pepper
1 yellow onion
1 (14.5 oz) can tomato puree
1 (14.5 oz) can chicken broth
1 green chili pepper

Season with:
black pepper
garlic powder

Wash, peel, and slice potatoes. Layer in a Pyrex or deep casserole dish. Season with salt and black pepper. Slice green pepper and onion and layer over the potatoes.

In a skillet, melt 1 tbsp of butter and add the chopped chili peppers, tomato puree, and chicken broth. Season generously with salt, black pepper, and cumin. Sprinkle a little cinnamon and garlic powder. Stir and let simmer for 4-5 minutes. Pour sauce over the potatoes. The sauce should  reach the top of the potatoes. I needed to add a little bit more broth at this point. (You can add water if you run out of broth). Top with a few slices of butter. 

Heat the oven to 375 degrees. Cook the potatoes for 1 1/2 hours or until the potatoes are fork tender. Serve over rice.

Source: daliasdelights original
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