Garlic Butter Potatoes on 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 193kcal
Ingredients
- 1 ½ pounds small potatoes halved if desired
- 4 tablespoons butter melted
- 4 tablespoons olive oil
- 3 cloves garlic minced
- kosher salt to taste
- freshly ground black pepper to taste
- 1 cup mozzarella shredded
- ½ cup Parmesan freshly grated
- 2 tablespoons parsley 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.
- In a small bowl, stir together the melted butter, oil, garlic, salt and pepper.
- Pour over 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.
- Stir the potatoes.
- Divide the mozzarella and Parmesan between the two pans and return to the Big Easy for another 3-5 minutes or until the cheese is melted and starts to get golden brown.
- Carefully remove the pans from the Big Easy.
- Garnish with parsley and serve.
Notes
Be careful removing the potatoes from the Big Easy. Make sure you support the pan from underneath.
Nutrition
Calories: 193kcal | Carbohydrates: 22g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 352mg | Potassium: 528mg | Fiber: 3g | Sugar: 2g | Vitamin A: 343IU | Vitamin C: 25mg | Calcium: 225mg | Iron: 1mg