The Roasted Potato Experience

Monica H


This takes a bit of extra effort... but when it comes to spuds, extra effort is always worth it! Potatoes are too delish to not be pampered every now and then :)

☆☆☆☆☆ 0 votes
15 Min
35 Min


3/4 lb
fingerling potatoes
2 stalk(s)
1 1/2 tsp
1 tsp
3 Tbsp
unsalted butter
1 tsp
1/4 tsp
1/2 tsp
ginger powder
1/2 tsp
onion powder
1/2 tsp
rosemary, dried
1 tsp
parsley, dried
1/4 c
mozzarella cheese
for garnish: dried and crushed parsley, shredded cheese, and bacon (i used bacos)


1Preheat oven to 350. Wash potatoes and chop tops off broccoli.
2Boil pot of water, salted with 1 tsp salt, and another pot of water, with sugar.
3Drop potatoes into salted water pot; boil for 6 - 7 minutes. Simultaneously, boil your broccoli with the sugar in separate pot, for about 5 minutes.
4Remove broccoli with slotted spoon, and pour out broccoli water, reserving about 1/4 cup broccoli water in that pot.
5Into empty broccoli pot, add butter, rest of the salt, garlic, onion powder, rosemary and ginger. Simmer on low heat until butter is melted.
6Drain out potatoes and carefully cut them into halves (I kept some of the smaller ones in tact).
7Pour potatoes in baking pan (rough them up a little with a spoon...the extra rough edges on the potatoes will make them nice and crispy in the oven).
8And broccoli to baking dish. Pour in butter mixture and stir. Sprinkle top with parsley and cheese. Roast in oven, uncovered, for about 30 minutes.
9After 25 minutes, remove from oven, and drain off most of the buttery liquid (reserve liquid). Return to oven and raise temp to 400. Roast uncovered for 40 more minutes.
10Top served potatoes with reserved butter, cheese, parsley and bacos. Enjoy!

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: For Kids