Tex•Mex Potatoes

Francine Lizotte


This side dish is tasty, flavorful and pairs so well with grilled meats! It's a nice change plus it's visually appealing!


☆☆☆☆☆ 0 votes

4-6 servings
15 Min
45 Min


  • 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

How to Make Tex•Mex Potatoes


  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 >>>> youtube.com/watch?v=vH5qqc4g2hk

Printable Recipe Card

About Tex•Mex Potatoes

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian Gluten-Free
Other Tag: Healthy

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