TEX•MEX POTATOES

READY IN: 1hr

INGREDIENTS

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