Kafta bi Bandora (Palestinian Ground Meat Patties in Tomato Sauce)

For the Meat: Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss potatoes with olive oil and a large pinch of salt, then arrange in a single layer. Roast until nicely browned, about 35 minutes. Set aside. Serious Eats / Mai Kakish Meanwhile, in a food processor, combine bread, tomato, onion, garlic, chile (if using), coriander, parsley, allspice, cinnamon, black pepper, cumin, and ground coriander along with the 1 tablespoon olive oil and 1 tablespoon (9g) Diamond Crystal kosher salt (for fine sea salt, use half as much by volume or the same weight). Pulse, scraping down sides as necessary, until a coarse paste forms. Serious Eats / Mai Kakish In a large mixing bowl, combine ground meat with the processed vegetables and spices and mix well with your hands just until fully combined. Serious Eats / Mai Kakish Shape the meat mixture into 3-inch-wide by 3/4-inch-thick patties (about 15 to 18 patties), and arrange on a second rimmed baking sheet. Cook until the surface has nicely browned, about 15 minutes. Set aside. Serious Eats / Mai Kakish For the Sauce and to Assemble: In a medium mixing bowl, stir together crushed tomatoes and their juices with the olive oil and garlic along with 1/2 cup (118ml) water. Season with salt and pepper. Serious Eats / Mai Kakish In a 9- by 13-inch rectangular baking dish or a 10- or 11-inch oval baking dish, arrange kafta patties in an upright shingled pattern, alternating with potato slices and green bell pepper rounds (you will only need around 15 to 20 slices each of potato and bell pepper; reserve any extra for snacking). Add any accumulated juices from the katfa baking sheet, then pour tomato sauce all over. Serious Eats / Mai Kakish Bake until sauce is bubbling and slightly thickened and the bell peppers are browning in spots, about 25 minutes. Serious Eats / Mai Kakish Serve with vermicelli rice or plain white rice and/or fresh pita bread. Serious Eats / Mai Kakish