Garlic Potatoes in Dill Sauce using the Char-Broil Big Easy
Although you can cook the potatoes in the Big Easy from start to finish, I recommend using a microwave to par-cook them first.
Servings 6
Calories 189kcal
Ingredients
- 1 ½ pounds small potatoes halved if desired
- 8 ounces chive and onion cheese spread
- ¼ cup milk
- ½ medium green bell pepper chopped
- 1 ½ tablespoon fresh dill chopped
Instructions
- Fire up your Big Easy. Meanwhile, prepare the potatoes.
- Place the potatoes into a microwave-safe bowl. Microwave for 3 minutes on high. Stir and check for doneness. Microwave another 2 minutes (or longer if needed) until just tender. Do not over-cook, they need to have a little bite to them.
- Place the cream cheese, milk and peppers in a microwave-safe bowl and cook on high 40-50 seconds or until the cheese is melted.
- Stir in the dill. Add to the potatoes and stir to coat completely.
- Divide the potatoes between two disposable pans and transfer the pans to a Big Easy basket fitted with a Bunk Bed so you can cook both pans at the same time.
- Place the basket into the Big Easy and cook for 10 minutes or until the potatoes start to turn golden brown around the edges.
- Carefully remove the pans from the Big Easy and serve.
Nutrition
Calories: 189kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 186mg | Potassium: 511mg | Fiber: 3g | Sugar: 3g | Vitamin A: 422IU | Vitamin C: 30mg | Calcium: 73mg | Iron: 1mg