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Tex-Mex Potatoes
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5 from 3 votes

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!
Prep Time15 minutes
Cook Time45 minutes
Passive Time0 minutes
Total Time1 hour
Servings: 4
Author: Francine Lizotte
Course: BBQ - Grilling, Vegetables & Sides
Cuisine: Fusion, Tex-Mex
Keyword Backyard Party, Gluten Free, Healthy, Low Sodium/No Sodium, Summer Food, Vegan & Vegetarian, Vegetables

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

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.