Whether you deliciously season or smother them, everyone needs this simple and easily customizable broasted potatoes recipe in their arsenal.
Hey, howdy, hey! Good to see ya again! Today I’m sharing a simple recipe that should be in everyone’s arsenal: broasted potatoes. These little gems are a breeze to make and are infinitely customizable with the seasonings or toppings of your choice. All you need is potatoes (my go-to is russet potatoes), olive oil, and salt and pepper. Then you can add your favorite seasoning or topping, but I love to use either Italian seasoning or simply garlic powder.
They’re kind of like potato skin without all the fuss of potato skin, which we all know is music to my ears! I like to cook mine until they get a little crunchy and golden brown on the outside but you can just cook yours until done if you like. These roasted potatoes are a great appetizer or even a side dish to your favorite main meal. I’ve included many serving suggestions below.
So, why do they call them broasted potatoes? Well, I can’t speak for whoever said that first. But common sense tells me it is because they are roasted in the oven close to the broiler and you can turn the broiler on the last few minutes to get them nice and toasty. Roasted + broiler = broasted.
Now, let’s make some taters!
- Russet potatoes (or your favorite type)
- Olive oil (or vegetable oil)
- Any other seasonings you like
How to Make Broasted Potatoes
Wash your potatoes and slice them about 1/4 of an inch thick.
I place these in a bowl and drizzle them with olive oil, then my seasonings. Stir really well with your hands to coat.
Then, I oil a baking sheet, making sure the entire thing is covered with oil because if there is one little speck not covered the potatoes slices will stick. This is why I also coat them in the bowl first.
Usually, when I’m making roasted veggies I just put it all on the pan and toss it in oil there while oiling the pan at the same time. But potatoes have such a tendency to stick that I prefer to do the two separately for extra insurance.
Place potato slices in a single layer on your prepared baking sheet and sprinkle with more seasonings.
Now, let’s look at our results.
These were sprinkled with Italian seasoning in addition to the salt, pepper, and garlic powder.
Once you have them on the baking sheet, bake at 450 for about 30 minutes or until they are as golden brown as you like. Flip them over halfway through the cooking cycle. I like mine to be on the darker, crispier side.
*Note: Not all ovens cook evenly and some run hotter than others. Anytime you try out a new recipe, especially one cooking at a higher temperature like this one, keep an eye on your food the first time you make it just in case the cooking time varies for you.
If you want to make them smothered, remove the baked potatoes from the oven and cover them with freshly shredded cheddar cheese and crumbled bacon (as well as any other toppings of your choice).
Return them to the oven just until the cheese is melted.
I place my cooked potatoes on an oven-safe platter before adding the cheese and such and then melt the cheese right on that platter for easy serving.
- You can store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven, air fryer, or on the stovetop. Leftovers also work well in a frittata or as a hash brown substitute in a breakfast casserole.
- Freezing leftovers is also an option. Thaw overnight in the fridge before reheating as above.
- You can use dried herbs, chopped fresh herbs, or your favorite spices.
- If you’d prefer heat, add a pinch of cayenne pepper.
- It’s also totally up to you whether you peel or leave your potatoes unpeeled.
- Other great potato toppings include sour cream, chopped chives or green onion, and freshly grated parmesan cheese.
How much seasoning do you use?
However much you want. Seriously, you’ve got this. Don’t fret. Sprinkle some salt and pepper and garlic powder and if you think it needs more, sprinkle some more. You can even season again after they come out of the oven if need be, so don’t stress.
What are the best potatoes for roasting?
While I prefer russet, you can use any, including Yukon gold potatoes, Idaho, red-skinned, or even sweet potatoes.
Do you have to soak your potatoes before roasting?
No, you don’t have to soak or boil potatoes before broasting. However, if you want to, soak the chopped potatoes in cold water for up to 20 minutes before draining and then coating them in the oil and seasonings.
What do you serve with broasted potatoes?
You can serve your seasoned potatoes as a side with a variety of main dishes. This includes roast chicken, salmon, beef stew, slow cooker turkey breast, pork chops, chicken fried steak, slow-cooked pork roast, beef burgundy, and so much more!
You may also like these delicious potato recipes:
The Best German Potato Salad Recipe
Cheesy Garlic Mashed Potatoes With Mozzarella
- russet potatoes or potato of your choice*
- olive oil
- salt and pepper
- dried herbs of your choice Italian seasoning and garlic powder are great.
- freshly shredded cheddar cheese
- crumbled turkey bacon
- Pour enough olive oil onto a rimmed baking sheet to fully coat the bottom. Tilt to coat.olive oil
- Wash potatoes and slice to 1/4-inch thickness. Place in a medium bowl and drizzle with olive oil. How much depends on how many potatoes, but work on just enough so you can stir them to coat.russet potatoes or potato of your choice*, olive oil
- Add salt, pepper, and any other seasonings you are using. Use your hands to toss potatoes in the bowl until they are coated in the oil and seasonings.salt and pepper, dried herbs of your choice
- Spread potatoes out in a single layer on the prepared baking sheet. Bake at 450 for approximately 30 minutes, or until they are to your desired level of doneness. Flip them over once halfway through the baking cycle. Once done, if you want them crispier, turn the broiler on low and cook them for a further 1 to 2 minutes (watch carefully). Then remove them from the oven.
To make smothered broasted potatoes
- Remove the potatoes from the oven as soon as they are done and place them on an oven-safe platter. Immediately top with freshly shredded cheese and turkey bacon crumbles. Return to oven just until cheese melts.freshly shredded cheddar cheese, crumbled turkey bacon
“One man with courage is a majority.”
Broasting is a method of cooking chicken and other foods using a pressure fryer and condiments. … The method essentially combines pressure cooking with deep frying chicken that has been marinated and breaded.