Try this Seasoned Broiled Potatoes recipe, or contribute your own.
- Carbohydrate 0.03408 g
- Cholesterol 122.12 mg
- Fat 46.07048 g
- Fiber 0 g
- Protein 0.4828 g
- Saturated Fat 29.177024 g
- Serving Size 1 1 Serving (57g)
- Sodium 327.168 mg
- Sugar 0.03408 g
- Trans Fat 3.22510399999999 g
- Calories 407 calories
Step-by-step
- Place oven rack in the center of the oven then preheat broiler to high.
- Line a baking sheet with nonstick sprayed foil then set aside.
- Pierce potatoes lightly all over with a fork then microwave for 6-8 minutes, flipping every 1-2 minutes, or until a skewer inserted into the center goes in easily (can be done a day ahead of time).
- Once cool enough to handle, slice potatoes in half then slice each half into squares, being careful not to cut all the way through the skin.
- Transfer potato halves to prepared baking sheet.
- Brush each potato half with melted butter then season with seasoned salt and parmesan cheese.
- Broil for 10-15 minutes, or until golden brown, then serve.
Swapping melted butter for an oil with a lower smoke point will introduce burnt flavors long before the potato exterior achieves crispness. High-heat broiling requires fats that can withstand intense radiant energy while transferring heat efficiently to the surface starch. Russet potatoes possess a high starch content and low moisture profile, making them uniquely suited for this cooking method because excess water impedes browning.
Achieving Maximum Surface Crispness
Piercing the skin of two medium-sized russet potatoes with a fork allows internal steam to escape during the 6 to 8 minutes in the microwave, preventing soggy interiors. Microwaving gelatinizes the starches partially before they reach the heat source, cutting total processing time down to roughly 30 minutes. Slicing the cooked potatoes into small squares without piercing the underlying skin creates hundreds of individual thermal pockets that absorb melted butter and grated parmesan cheese. Positioning the lined baking sheet on the center oven rack keeps the food at an optimal distance from the high broiler element, preventing premature scorching while rendering the cheese golden brown.
- Limiting microwave rotation to every 1 to 2 minutes prevents uneven hot spots that cause structural collapse.
- Waiting until potatoes reach a handleable temperature ensures clean cuts through the flesh without tearing the skin.
- Judging doneness visually requires watching for bubbling cheese and deep amber edges rather than relying on internal probes.
