2 8- to 10-ounce russet potatoes, baked and cooled ½ cup chopped onion ⅔ 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
Calories 170 (31% from fat) • carb. 27g • pro. 3g • fat 6g • sat. fat 4g • chol. 15mg • sod. 640mg • calc. 27mg • fiber 3g
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.