Broasted Potatoes on Valentine's Day
Potatoes may seem a prosaic dish. However, coupled with steak and asparagus, it makes the perfect meal to be served up by a girl for her favorite guy. This is option number two for starch in our "made by her for him intimate Valentine's Day menu". Broasted potatoes give just the right mix of class and down-home flavor that guys love. But just what does it mean, broasted? Well, originally it was a process developed by the Broaster Co. of Beliot Wisconsin in 1954. It is a way of frying chicken under pressure after marinading. It makes a tender chicken that tastes fried, but is less greasy1. Today, we do not truly broast food at home because of the special equipment needed. Yet, we tend to use the term rather loosely for recipes where an open dish is cooked in the oven using savory spices and coated in oil. Even so, we could probably simply use the term roasted, but broasting sounds so much more tasty.
4 potatoes (more if you are not being intimate or you are very big eater:)
3 tablespoons olive oil
2 tablespoons Parmesan cheese
1/2 teaspoon garlic powder
dash white pepper
Thoroughly rinse potatoes. Cut potatoes lengthwise into wedges (quarters), coat each in olive oil and place peel side down in glass baking dish. Sprinkle garlic powder, and white pepper. Place in 400° F (or 220° C) oven - preheating not necessary - for about an hour or until insides are tender. Now sprinkle on Parmesan cheese. Serve in baking dish or place on plate and serve with other items on the menu.
- Definition of Broasting