Ingredients

2 8- to 10-ounce russet potatoes, baked and cooled
½ cup chopped onion
2/3 cup chopped red pepper
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon chopped fresh thyme
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley

Instructions

Fit the Cuisinart® Griddler® Combo with the griddle plates and preheat both to high.

Cut the potatoes into ½-inch cubes.

Place the potatoes in a medium bowl with the onion, red pepper, salt, pepper and thyme. Stir gently to combine. Drizzle with the butter; stir to coat.

Once the grill is preheated, place the potato mixture on the griddle in a single layer. Allow to cook for 15 minutes, turning the mixture every 2 to 3 minutes, until browned, crispy and hot. After the potatoes have cooked for about 10 to 12 minutes, sprinkle with chopped parsley.

Transfer the potatoes to a bowl and keep warm in a 250°F oven if not serving immediately.

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