Wednesday, March 25, 2015

Broasted Potatoes, easy recipe from author @DarylWoodGerber

Easy, savory. I like those two words. So does Jenna, the protagonist in my Cookbook Nook mysteries.   She's not a cook yet, but she hopes to be. As she learns to cook, she wants easy! I am now finding out that a lot of my fans like easy, too. Just a few steps with lots of flavor.

If you are one of those fans, this is the recipe for you: broasted potatoes. Great comfort food. 

Now, honestly, (and I'm embarrassed to share, but...) the other day I was thinking the term was broached potatoes. I didn't find a recipe in my Gourmet (go-to) cookbook. I couldn't find anything on the Internet. I found a whole lot of different things that were broached. Nope, not a pin. Not jewelry.  That's brooch. LOL.   In metalworking, a broach (tool) is used to remove metal. In sailing, a sailboat broaches when it suddenly heads into the wind, due to when the sail (or rudder) can't control the change. (I'm paraphrasing.) A broach can be a tool to tap casks. And in cooking, it can be a spit (tool) to roast meat.

And let's not forget that we broach a sensitive subject.

But we do not broach potatoes. Dumb me! We broast them.  Per Merriam Webster, broast means: to broil and roast. These potatoes are not broiled, but nearly! I found a recipe on the Internet and tweaked it to my satisfaction (more cheese).

They are delish and so easy! My husband's new favorite side dish, forever!!

Broasted Potatoes

Serves 2

2 potatoes, peels on or off
2 tablespoons oil
¼ teaspoon garlic powder
¼ teaspoon paprika
2 tablespoons Parmesan cheese
¼ teaspoon salt
dash of white or black pepper

Choose whether you like skins on or off. I like them on. Cut potatoes in wedges. Combine oil and dry ingredients in a pie tin. Roll the wedges in the gooey mixture. Place the wedges on a cookie sheet and bake at 375 degrees for about 45 minutes, until tender with pricked with a fork.

Serve with sour cream.

This is a picture of the clear pie plate with ingredients swirled together, sitting
on top of my black stove. It's not a deep fryer.  :)

Just in case you want these thinner, which my husband LOVED...cut them thinner and then cook them less, about 25-30 minutes, same temperature.


Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.

order here

FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.

If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests! 


  1. Definitely going to make these! Easy and they look delicious!

    1. Yay! So glad you like them. We really love them.

      Daryl/ Avery

  2. Oh, these do sound wonderful.
    What is that first picture that looks like a deep fryer?

    1. Nope, it's just the clear pie dish I used to mix up the stuff. I put it on the stove and the "black" from the stove came through. The light over the stove is great for shooting pictures. Sorry for the mixup.

      Daryl / Avery

  3. They look so good! Thank you for the recipe.

  4. I've made something similar and the potatoes stuck so badly to the pan. The next time I tried it I used parchment paper. So I will use that when I make this recipe. It looks really good!

    1. Elaine, these didn't stick at all. I think the oil on the potatoes helps and perhaps the fact that I used a clay-style cookie pan. That makes a huge difference when I bake things for extended times.

      Daryl/ Avery

    2. I'm guessing the pan made the difference, as the oil didn't help the first time a made similar potatoes. Thanks for the answer!

  5. Now I won't be able to sleep tonight thinking about these. Can't wait to try them, Dary.l.

    Thanks for something quite different for the spuds.



  6. I recall a lot of fast food places selling "broasted chicken" when I was growing up. However it was cooked the chicken was tender and juicy. I have to say broasted potatoes sounds intriguing. Thank you, Daryl/Avery, for a new way to prepare my favorite side dish.

    ~ Cleo