Tex-Mex Potatoes
This dish is tasty, flavorful and pairs so well with grilled meats! It's a nice change plus it's visually appealing!
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
Footnote: I use KC Masterpiece BBQ Seasoning® but feel free to use your favorite.