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.”
Mmmm, the potatoes look wonderful! Hmm, I might just put them on the menu for supper tonight. I don’t have my May menu made up yet. : )
Yikes, I’m glad you survived your Atlanta experience! We’re spoiled with country living. Last week when we pulled up to turn onto our road, there were two cars ahead of us, one behind, and one going each direction on the cross road. My husband wanted to know WHAT was going on with ALL THIS TRAFFIC!!??? It took a minute to strike me as funny… 6 of us there, and it’s “a major traffic jam”. Hahaha!!! That’s my kind of living. Hope it gets to be yours soon too! (With no need to ever go to Atlanta, haha!) : )
I LOVE the sound of that!! 6 cars constituting a traffic jam sounds like the perfect life for me!!
I love how you THINK 😉 anyone can cook. You’re so cute. 🙂 I do love your DETAILED instructions on every recipe…until I get the confidence I like having DETAILS. 🙂
Now, what about using parchment paper or nonstick aluminum foil so the taters won’t stick and to make clean up easier? Would that work?
My mother is a big fan of lining her sheets with aluminum foil. If you are doing it mainly for nonstick I believe I’d go with parchment – and I’d be thrilled to eat your cooking any day!
This looks great! Love your recipes, Christy, and most of all I love your grace and positive attitude. Thanks so much for your insight and down-home advice!
Thank you so much Jayne, that means the world to me!!!!
Traffic of any sort…UGH. Around here, a traffic jam happens when cattle or sheep are being moved to a different pasture. Yesterday, “my” computer guy came to the house, late, because “he got caught up in your neighbor taking his cows out for a walk”…chortle!
I’ve lived so long in a rural community, I’m ruined for any type of city action.
Your broasted tater recipe is a wonder when made in cast iron…way more than delicious!
I like your sort of traffic Sandra!!!
Tried these and they were amazing! Since the trial run, at home, went fine, the “big batch” is next. I’ll let you know if they become a Firehouse favorite! ATL traffic? Well, we moved to the woods(Paulding/Bartow County), northwest of Atlanta almost six years ago, from Cobb County, where I work, and love it! No regrets, except maybe not moving sooner. 🙂 Only deal with traffic when we want to! We do have to wait for the doves, turkeys, rabbits,deer, to clear the driveway, but, it’s worth it. They, like us, know they have sanctuary here………
Hey Alan!!! So good to hear from you and I’m thrilled you like them! Let me know how the big batch goes! Your plan sounds exactly like ours. We have a nice spot picked out in the middle of the woods up there, like our own little wildlife sanctuary as well! When you get to the main road, you turn left to go to Atlanta. I told my husband we will be spending the rest of our lives turning right 🙂
I made potatoes like this a number of years ago when I wanted to try something new and put some olive oil on the potatoes with a little seasoned salt and the family loved them. Putting them under the broiler a few minutes takes it to the next level- will definitely do this and thank you!
They are so good, I hope you enjoy them!!
I had planned to attend the Pinners Conference with my mama and sister. Unfortunately we had a number of things happen last week that we felt like was the Lord nudging us telling us we didn’t need to go. Atlanta traffic was on the list of our doubts about attending. Your class was the first thing on my bucket list. Maybe we can catch it next year. Is there anywhere you list your schedule and where you will be appearing?
I heartily agree: your speaking/teaching schedule please?? and do you ever come north? (like way up… northern NY state??) Would so love to meet you! I come to Southern Plate whenever I need cheering up, and would love to have a “real person” to connect to the photos and voice I hear in my head when I read your cheerful, uplifting posts!
I haven’t came that far yet, but that doesn’t mean it won’t ever happen 🙂
I don’t really have a list of upcoming things at the moment but I always announce them here as well as on Facebook so just keep a look out!! ~HUGS~
Hi Joni!! I hate you weren’t able to make it but there is always “next” time. I usually announce it here as well as on Facebook when something is coming up. Just keep watch, there are several things that might be of interest to you. If you have Facebook and are a part of my Fellowship Group make sure to watch my latest chat video 😉