Tex-Mex Potatoes
There are 5 seasons in every year and my second favorite season after summer is BBQ season! That’s right… BBQ season! Third is fall then spring and of course winter is my least favorite. Anyway… is it that I’ve been a foody all my life or I’m just a BBQ fanatic because when it comes to grilled food on the “Barbie” everything tastes so a-m-a-z-i-n-g!
I enjoy so many dishes on the BBQ like my Beef Shish Kebabs, Caribbean Jerk BBQ Pork Chops, Fish Tacos, Chicken Gyros, Turkish Kebabs, Lamb Kofta, Rotisserie Chicken, Tomatoes Provençal, Creole Shrimp & Andouille Skewers, and many more…
The thing is that most of these grilled dishes that we cook during the BBQ season need a nice side dish like my Tex-Mex Potatoes! It’s such a tasty potato dish and goes well with many proteins. Although I like spicy food and this one is not, you can always make it “hotter” by adding jalapeño peppers along with a little bit of red pepper flakes or even cayenne pepper. By all means, play with the recipe using your favorite spices and ingredients.
Besides its flavors, these Tex-Mex Potatoes are visually quite appetizing! Like they say – “We eat with our eyes first” and that’s the case with this recipe. The colors are vibrant and fun… very “summery”.
I like to use assorted baby potatoes but you can always use fingerling, russet, Yukon gold or any other varieties you enjoy. I haven’t tried it with yams yet but I imagine it would be an interesting combination. Like I showed you in the video, this dish can be cooked in the oven but it works out just fine on the BBQ too… so choose the cooking method you prefer.
This summer turn your ordinary potato dishes into a scrumptious one by making these Tex-Mex Potatoes. They’ll definitely be a hit at your next backyard party…
Bon Appétit!
Here are more incredible potato recipes for you to enjoy…
– French Fries
– Perfect Poutine with Bacon Gravy
– Mixed Mashed Potatoes
– Twice Baked Potatoes
– Scalloped Potatoes
– Creamy Bacon Potato Salad
– Duck Fat Roasted Potatoes
and for even more side dish recipes, click on this link… Recipe Category • Sides & Vegetables
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Tex-Mex Potatoes
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Ingredients
- 20 assorted baby potatoes, scrubbed and washed
- coarse sea salt, as needed
- 1 1/2 cups red onions, Lyonnaise cut tips & tricks
- 1 1/2 cups red peppers, sliced
- 1 1/2 cups poblano peppers, sliced
- 2-3 large cloves garlic, pressed
- 1 tbsp. BBQ seasoning Footnote
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 1/2 tsp. hot sauce such as Cholula®, or more to taste
- 3 tbsp. butter, cut into pieces tips & tricks
Directions
- Preheat oven to 400ºF.
- Line a baking sheet with a lightly greased foil; set aside
- In a medium pot with salted water, add potatoes. Bring to a boil and cook for 10 to 12 minutes. Alternately, place them in the microwave and process on "High" for 6 minutes.
- Remove from the heat and transfer to a colander to drain for a few minutes.
- Slice potatoes to ½-inch thick and transfer them to the prepared baking dish. Add onions, peppers and garlic; toss to mix. Add BBQ seasoning, ground black pepper, hot sauce and a few pieces of butter evenly distributed.
- Fold the foil tightly and transfer to the preheated oven. Bake for 35 to 40 minutes. Halfway through cooking, stir the ingredients.
- Remove from the heat and transfer the potatoes to a serving bowl.
Notes
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