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! VIDEO https://www.youtube.com/watch?v=vH5qqc4g2hk

• Ready In: 1 hr
• Serves: 4

Ingredients

• 20  baby potatoes, scrubbed and washed
• 1  teaspoon coarse sea salt
• 1 1⁄2 cups red onions, sliced
• 1 1⁄2 cups  red peppers, sliced
• 1 1⁄2 cups  poblano peppers, sliced
• 3  garlic cloves, pressed
• 1  tablespoon  bbq  seasoning
• 1⁄2 teaspoon black pepper (to taste)
• 1 1⁄2 teaspoons  hot sauce (or to taste)
• 3  tablespoons butter, cut in pieces

Directions

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.