- 2 pounds Red Potatoes, size C
- 1 jar Robert’s Reserve Southwest Dip
- 1 jar HEB Herb Basting Oil
- 1 medium White Onion, chopped
- 1 Poblano Pepper, seeded and chopped
Wash and cube potatoes to desired size. Boil in large pot of water with 1/3 bottle Basting Oil and one teaspoon Sea Salt.
Saute chopped Onions and Poblano Pepper in 1/3 bottle Basting Oil until lightly caramelized.
Drain Potatoes and return to pot, mix in Onion-Pepper mixture and jar of Southwest Dip.
Serve Hot or Cold.
