Tex-Mex Potatoes

READY IN: 1hr 30mins

INGREDIENTS

  • 20baby potatoes, scrubbed and washed
  • 2teaspoonscoarse sea salt (or as needed)
  • 1 12 cupsred onions, sliced
  • 1 12 cupsred peppers, sliced
  • 1 12 cupspoblano peppers, sliced
  • 3garlic cloves, pressed
  • 1tablespoon bbq seasoning
  • 1teaspoonblack pepper (or to taste)
  • 1 12 teaspoonshot sauce
  • 3tablespoonsbutter, cut in pieces
  • NUTRITION INFO

    Serving Size: 1 (656) g

    Servings Per Recipe:6

    Calories: 472.8

    Calories from Fat 58 g 12 %

    Total Fat 6.5 g 10 %

    Saturated Fat 3.8 g 19 %

    Cholesterol 15.3 mg 5 %

    Sodium 951 mg 39 %

    Total Carbohydrate95.8 g 31 %

    Dietary Fiber 15.2 g 60 %

    Sugars 9.8 g 39 %

    Protein 10.5 g 21 %

    DIRECTIONS

  • 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.
  • 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.
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