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Nutrition Facts
Serving Size 1 (137g) Recipe makes 4 servings
Calories 184
Calories from Fat 104		(56%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 88mg		3%
Potassium 454mg		12%
Total Carbohydrate 18.9g		6%
	Dietary Fiber 2.4g	9%
	Sugars 0.9g
Protein 2.3g		4%
detailed view... how is this calculated?

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Recipe #62559 | 1½ hours | 1 hour prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: deanna c
May 19, 2003

Just like the broasted potatoes I had at Monterey restaurant for every birthday I had as a kid.

SERVES 4 (change servings and units)

Ingredients

2 russet potatoes or other baking potatoes
1-2 fresh garlic cloves, minced
salt
fresh black pepper
1/4 cup butter
ice cubes

Directions

1
Prepare the potatoes by cutting each into wedges lengthwise about 8 wedges for each potatoes.
2
Place in a bowl with ice cubes and add water to cover.
3
Place in fridge for at least 45 minutes.
4
Drain and pat with paper towels to dry.
5
Melt butter with minced garlic salt and pepper.
6
I usually use a cast iron skillet, but any oven-proof pan will do.
7
Pour butter over potatoes in skillet, the butter mixture will stick because the potatoes are so cold!
8
Bake in a 425 degree oven about 25 minutes.
9
Broasted!

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Featured Reviews for This Recipe

From: bobo3039

On Mar 18, 2008

These were so good. Followed the recipe exactly and they turned out crispy on the outside and nicely done on the inside.

1 person found this review helpful

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From: Debbb

On Feb 2, 2008

These were really good potatoes! I wish they had gotten crispy, though. I cooked for 45 minutes to get them to a tender texture. I followed the ice water method & left the potatoes chilling for over an hour & the butter mixture didn't coat the potatoes like I expected it to.

1 person found this review helpful

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From: Janet2

On Mar 25, 2004

Deanna...what a great recipe!!! It fits all of my requirements: full of flavor, easy, yet different. This is the second time I made these. 4 teenage boys ended up here for supper. Thinking it might be rude to horde them all for ourselves, we shared. (Against my better judgment.) BIG MISTAKE. By the time I got to them, there were about 4 really little pieces left, but they were fantastic!!! All of these kids just went nuts over them. I sat back and basked in the glory!!!! Thanks

5 people found this review helpful

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From: Mrs. DJ2

On May 27, 2003

This is a great recipe. I used red skinned potatoes and followed the recipe exactly as stated. Everyone loved these potatoes. I will definately be making this recipe again. Thanks for posting!

4 people found this review helpful

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Read all 13 reviews