Seasoned Broiled Potatoes are an easy, gluten-free side dish that’s delish any month of the year, but especially tasty during grilling season.
Hey hey – I hope you had a great weekend and are having a super week so far! The theme of the past several days has been “WHEEEEEE!” ie sunshine and warmer weather has officially arrived and I think is here to stay. (Emphasis on “I think” – #midwestproblems) We spent the majority of the weekend outside, hitting up the opening of the Downtown Farmer’s Market (mad.house.) playing in secret gardens, and eating on patios. I tell you what, someone really needs to bottle vitamin D up and sell it. Oh wait…
It was so strange to see Cameron’s chubby little arms and legs on full display as they’ve been encased in long sleeves and pants for the past 6-1/2 months. I was full all weekend from snacking on them!
I closed the weekend out with a solo walk during Sunday’s golden hour. The sun was just beginning to set, the birds were chirping, the frogs were croaking, and these ladies were rustling in the grass beside the trail. It was a moment for the books until one of them started following me. Yikes!
Before my safari, I grilled us a nice dinner of marinated chicken and my famous Seasoned Broiled Potatoes. Say hello to your new summer side dish staple!
I first shared this “recipe” (a term I’m using very loosely here) on the blog in 2011, and it was a runaway hit on Pinterest almost immediately. I didn’t understand, but I also did. This simple side dish is a no-brainer – cooked potatoes are slathered with butter, sprinkled with seasoned salt and parmesan cheese, and then broiled. Ridiculously easy yet unbelievably yummy. The butter soaks into the crevices so the skin get nice and crispy under the broiler, while the combination of seasoned salt (try my homemade recipe – it’s just 4 ingredients!) and browned parmesan cheese on top is crazy addicting.
Because the potatoes are broiled, the dish is great to make any time of year, but we tend to make these seasoned broiled potato halves mostly during grilling season for some reason. Crispy, sizzling, buttery, and cheesy – they would make a fine addition to any dinner plate!
Start by lightly piercing 2 russet potatoes (or more or less – just plan on 1/2 potato per person) all over with a fork then microwave for 6-8 minutes, flipping every 2 minutes, or until a skewer inserted into the center goes in easily. You can do this a day ahead of time.
Once the potatoes are cool enough to handle, slice in half then into squares, being careful not to slice all the way through the skin.
Transfer the potato halves to a foil-lined, nonstick-sprayed baking sheet then brush each half with melted butter. Sprinkle with homemade seasoned salt and plenty of freshly grated parmesan cheese.
Broil the potato halves on a rack placed in the center of the oven for 10-15 minutes, or until the tops are golden brown. Transfer the buttery, crispy potato halves onto plates then devour! I know you’ll LOVE this easy, dreamy side dish – enjoy!
Seasoned Broiled Potatoes
Seasoned Broiled Potatoes are an easy, gluten-free side dish that's delish any month of the year, but especially tasty during grilling season.
- 2 medium-sized russet potatoes, scrubbed then dried
- 1/4 cup melted butter (or more - seriously, the more butter, the better!)
- seasoned salt (see notes for recipe)
- 1/4 cup grated parmesan cheese (again, more is always better!)
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.