TEX•MEX POTATOES

Tex•Mex Potatoes image

Provided by Francine Lizotte

Time 1h

Number Of Ingredients 10

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20 small potatoes, assorted, scrubbed and washed
coarse sea salt
1 1/2 c red onions, sliced
1 1/2 c red peppers, sliced
1 1/2 c poblano peppers, sliced
2-3 large cloves garlic, pressed
1 Tbsp bbq seasoning
freshly ground black pepper, to taste (i always used mixed peppercorns)
1 1/2 tsp hot sauce, such as cholula®, or more to taste
3 Tbsp butter, cut in pieces

Steps:

1. Preheat oven to 400ºF. In a medium pot, add sea salt to water, then potatoes; bring to a boil and cook for 10 to 12 minutes. Remove from heat and transfer to a colander to drain for a few minutes.
2. Slice potatoes to ½-inch thick and transfer them to a baking dish lined with a large lightly greased foil. Add onions, peppers and garlic; toss to mix. Add BBQ seasoning, ground black pepper, hot sauce and pieces of butter evenly distributed. Fold foil tightly and transfer to preheated oven; bake for 35 to 40 minutes. Half way through cooking, stir ingredients. Remove from heat and transfer potatoes to a serving bowl. Makes 6 servings
3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=vH5qqc4g2hk