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, playing in secret gardens, and eating on patios. I tell you what, someone really needs to bottle up vitamin D up and sell it!
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 one for the books!
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!
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Seasoned Broiled Potatoes
Description
Seasoned Broiled Potatoes are an easy, gluten-free side dish that's delish any month of the year, but especially tasty during grilling season.
Ingredients
- 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!)
Directions
- 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.
Can you use red potatoes rather than russet?
Sure! You might not need as long of broil time since they’re smaller.
These were amazing. Fixed them for a last minute friends dinner game night. Been going to your website frequently for my hubby that has Celiac diagnosed in January. Lots of delicious recipes. Thank you sooooo much.
Hi, these look delicious! I’m making dinner for a family that is gluten free and dairy free. Since you are well versed in both, do you have any suggestions for what to sprinkle on these in place of the butter/parmesan to keep them dairy free?
I would use DF butter like Earth Balance and just skip the parm. :)
Truly awesome, easy and looks delicious, you are awesome!
An oldie but a goodie! I’ve been making this since you originally posted and I love how easy it is to customize. I love using havarti, asiago, and pepper jack depending on the mood. Same with seasonings – I’ve used Italian herb, bbq rubs, and cajun.
I’m always looking for new [simple] ways to cook potatoes. These look awesome!!
Making these for dinner tonight..super excited!
On a side note, I’ve decided IGE needs to be an app! Seriously! Before I went to your website to get the potato recipe, I went to the Apple App Store to see if there was an IGE app. I NEED an IGE app! Lol
Hi Trisha! You can actually get a little IGE icon on your desktop, which is kind of app-like! Open the site on your iphone in Safari then click the box with the up arrow on the bottom of the screen. Scroll through the icons on the bottom until you see the “Add to Home Screen” button then click. Viola! :D
Yay..just added! Thanks for the tip!!
[…] Seasoned Broiled Potatoes are an easy, gluten-free side dish that’s delish any month of the year, but especially tasty during grilling season. […]
I REMEMBER this recipe from 2011!!!! Thanks for being so inspirational for so long!
You are so sweet, Kelli! Thank YOU for being such a loyal reader!! :)
In all my years broiling, never thought of this. Great idea!
Yeah! Hope you love it, Pat!
Can’t wait to make these!! I have a bag of potato steamers at home that will be perfect for this recipe.
Do you think this would work well with left over baked potatoes? I normally fry them up with eggs the next day but this looks even more tasty!
Absolutely! Baked is totally fine.
I have made these dozens of times since you originally posted the recipe for them. Everyone I have served them to RAVES about them and requests them in the future! No one has ever not liked these. That’s insane. One of my favorite potato recipes ever! Thanks for sharing it!
Oh my gosh – SO happy to hear this!! I hope you take all the credit! ;)
I love this! So quick and simple, yet tasty! I know what we’re having tomorrow night for dinner!
can you show a picture of the cheese you used and how you grated it? I’m not sure what you are referring to. Thanks
You can buy already grated parmesan cheese at any grocery store. I get it at Hy-Vee.
Hi Beth! The 4th picture down in this post shows a block of parmesan cheese and what it looks like what it’s grated with a microplane: http://iowagirleats.com/2014/03/05/creamy-parmesan-garlic-quinoa/. Here’s the microplane I use: http://amzn.to/2eaXr9k
These look easy and delicious and I’m excited to try them. But since summer is almost here, I’m wondering…do you think this method could be adapted to finish them on the grill?
I do – I would try over medium-low heat and just keep an eye on them. The tops won’t get brown and crispy, but the skins will be!
Those ladies watched me on my run the other day. They are always curious about my dog.
Ooo, I bet!
Yum. I may have to pick up some potatoes for dinner tonight.
Crispy potatoes are life. Especially when they have cheese on them. I’m pretty sure I saw these on Pinterest back in the day, I never tried them, though. I feel as if I’m missing out.
http://aneducationindomestication.com
Absolute life!!!