Someone wants me to make broasted potatoes for thanksgiving - and I hit up google and they seem to never have heard of them - or my google-fu sucks [which is highly possible]
Right now they are unavailable [out to sea] so I can’t ask them about it - but to me would they perhaps be roasted after being shaken in a bag of some oil like olive or melted butter and seasonings? Or perhaps roasted in dripping?
Google’s Broasted Potatoes page
Interesting, I looked up broasting on wikipedia because I thought I’d seen that used as a way to prepare chicken. I did. Broasting. Reading the explanation, I’m not sure why they are called “broasted” potatoes. 
[QUOTE=Wikipedia]
Broasting is a trademark applied to a method of cooking chicken and other foods using a pressure fryer and condiments. The technique was invented by L.A.M. Phelan in the early 1950s and is marketed by the Broaster Company of Beloit, Wisconsin, which Phelan founded.
Broasting equipment and ingredients are marketed only to food service and institutional customers, including supermarkets and fast food restaurants. They are not available to the general public. The method essentially combines pressure cooking with deep frying chicken that has been marinated and breaded. The resulting chicken is said to be crisp on the outside and moist on the inside, i.e., like traditional fried chicken but less greasy. Another advantage of broasting over deep-frying is that large quantities of chicken can be prepared more quickly, 12–13 minutes instead of 20.
[/QUOTE]
If I recall correctly, “broasted” means the potatoes have been baked and then roasted. They always come in wedges, so I’d assume they’re cut up after baking. Seems to me they’re also coated in some sort of seasoning that tastes a lot like Lowry’s Seasoned Salt.
If I were going to make them, I’d bake the taters first, cut them up while they’ re still hot, give them a good coating of oil, dust them with Lowry’s, and put them back in the oven on a tray to let the exposed whites brown.
But that’s just me… :rolleyes:
The gyros place near the Morse stop of the Red Line in Chicago does broasted potatoes. They are quartered lengthwise, and then cooked in the same pressure fryer used for their broasted chicken. They come out nice and fluffy inside, and crisp outside.
I don’t think you can really make them without a pressure fryer.
Reading the reviews, I’m sorry to hear that the place is under new management. When we lived in Roger’s Park, it was our neighborhood place, and Nino and his wife were always excellent.
I missed Annie’s post up above. Nevertheless, you could also try this approach I saw once on “Naked Chef”: Instead of baking the potatoes, boil or steam them until they’re soft. Then drain them and allow to sit for a few minutes, to let the excess moisture evaporate. Then proceed as I suggested above.
This might make the whites fluffier than if you baked them; I don’t know. But they should still have a crispy crust on the outside.
I’ve heard of boiling then roasting potato wedges. Never heard of broasting though.
Maybe try the Crash Hot Potatoes recipe from Pioneer Woman? I’m on my phone or I’d link you.
Broasting is the pressure frying technique mentioned above in terms of trademarks. But I have some dim recollection that the term is used for potatoes first roasted in the oven, then broiled for a few minutes to brown the top. I’ll do something like that after putting pan drippings on roasted potatoes.
I don’t know about broasting, but these potatoes are pretty hard to beat.
http://www.seriouseats.com/recipes/2008/05/heston-blumenthals-roast-potatoes-recipe.html
While I do have a pressure cooker, I am not about to attempt to fry in it - roasted in dripping it is, with a lack of a double oven, things get teamed up with whatever I am cooking and I regularly do veggies this way on thanksgiving. Though that other recipe looks good.
I really like Pioneer Womans smashed flat twice cooked potatoes with olive oil and rosemary. Not able ot make them properly on turkey day though.
Cut them in wedges, toss in a baking pan with olive oil and seasoning, roast at about 375 until done, turning once. Nice crispy outers, soft inners.
Always a hit here.
For Turkey Day, do what we do - turkey on the Weber stuffed with fresh pineapple cubes - leaves the oven open for Crash potatoes.
No weber. Gimpy though cute cast iron hibachi. My kitchen assets are an electric range, bottom of the line generic one from Home Depot. A microwave oven. A sous vide. A small foreman grill. A small deep fryer. And a coffee maker. Given the jacjass who rebuilt this house, I can use only 1 of any extra electrical kitchen tool at a time - only the range is on its own [220] circuit. Did I mention the kitchen and living room are all on the same 15 amp circuit? sigh
It would be so tempting to be gone for the weekend and have an electrical accident [or a can of kerosene and a lighter] I really want a new house, with a real electrical system.
When roasting potatoes, I first cut them to my desired size and boil for 5-10 minutes. Drain them well, put the lid on the pan and shake the crap out of them until the exterior of the potato looks kind of fuzzy. Toss with a bit of oil and your seasoning and roast per usual. You will never have a roasted potato with a crispier exterior.
Possibly not what they meant, but in my mind boiled + roasted = broasted.
Google recipes for Franconia potatoes.
Removing the bits that make them Heston’s, as that site does, leaves you with pretty much Delia Smith’s.
For those that don’t know, Delia is like the UK’s Martha Stewart.
That’s where I got the idea.