Sliced Potatoes in Spicy Tomato Sauce

Delicious!

 Ingredients:

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

 butter

Season with:

salt

black pepper

cumin

garlic powder

cinnamon

Directions:

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