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.


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

  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