From Daryl aka Avery:
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!!
|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.
FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.