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.
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.
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.
******************
Definitely going to make these! Easy and they look delicious!
ReplyDeleteYay! So glad you like them. We really love them.
DeleteDaryl/ Avery
Oh, these do sound wonderful.
ReplyDeleteWhat is that first picture that looks like a deep fryer?
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.
DeleteDaryl / Avery
Mystery solved
DeleteThey look so good! Thank you for the recipe.
ReplyDeleteYou are so welcome!
DeleteDaryl / Avery
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!
ReplyDeleteElaine, 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.
DeleteDaryl/ Avery
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!
DeleteNow I won't be able to sleep tonight thinking about these. Can't wait to try them, Dary.l.
ReplyDeleteThanks for something quite different for the spuds.
Hugs.
MJ/VA
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.
ReplyDelete~ Cleo