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)

How to Make The Roasted Potato Experience


  • 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!

Printable Recipe Card

About The Roasted Potato Experience

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