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.

Meanwhile, in a food processor, combine bread, tomato, onion, garlic, chile (if using), cilantro, parsley, allspice, cinnamon, black pepper, cumin, and ground coriander along with the 1 tablespoon olive oil and 1 tablespoon Diamond Crystal kosher salt. Pulse, scraping down sides as necessary, until a coarse paste forms.

In a large mixing bowl, combine ground meat with the processed vegetables and spices and mix well with your hands just until fully combined.

Shape the meat mixture into 3-inch-wide by ¾-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.

In a medium mixing bowl, stir together crushed tomatoes and their juices with the olive oil and garlic along with ½ cup (118ml) water. Season with salt and pepper.

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. Add any accumulated juices from the kafta baking sheet, then pour tomato sauce all over.

Bake until sauce is bubbling and slightly thickened and the bell peppers are browning in spots, about 25 minutes.

Serve with vermicelli rice or plain white rice and/or fresh pita bread.