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Dill Weed Broiled Potatoes
Broiled Potatoes Header

Broiled Potato utilizing a secret ingredient. This will result in Delicious Broiled Potatoes that are Crisp. Season with Salt & Pepper blend or other seasoning during the last 1 minute of cooking.

Potatoes

Russets or other starchy varieties can be used for Broiled Potatoes. Peel the Potatoes and weigh out about 500 g, a little over is fine.

With small Potatoes, this will be about 8-9 whole Potatoes that can just be quartered. With Medium Potatoes, it will be about 4-5 whole Potatoes, diced 1 inch.

500 g Peeled whole Potatoes in water

Peeled Potatoes

Dice to about 1 inch. They will lose some size when they are tossed and the edges turn into a mash coating the diced potatoes.

If they’re small like these, you can just quarter the Potatoes.

What type of fat to use for Broiled Potatoes

Use Rendered Fat, Beef Suet, Duck Fat, Bacon Grease, Lard or Neutral Oil like Sunflower, Canola or Vegetable Oil for Broiled Potatoes.

You need a good amount of fat to coat and crisp up the Potatoes. If there is not enough Fat, the Potatoes will cook up dry and not as crisp. You also need to toss the Potatoes frequently after the initial 15 minutes of broil time.

Towards the end of cooking and right before seasoning, you only want the fat that the Potatoes have absorbed. If there is any excess fat, scoop or drain this off to discard. Then Season the Potatoes anyway you’d like. Toss well and place it back into the oven to cook briefly, anywhere from 30 seconds to 1 minute.

Rendering Pork Fat

Rendered Fat

Chop the Pork Fat into small pieces and cook in a skillet over medium heat until golden crispy and the Fat has been rendered out. Discard the Crackling and use the Fat to Broil the Potatoes.

If you don’t quite have enough, you can top it up with lard or Neutral Oil.

If using lard, add it to the Hot Pot after the Potatoes have been strained. The residual heat should be enough to melt the lard. To which the Potatoes can be added back in after drying to toss and breakdown a bit more.

How to make Broiled Potatoes

The trick is to use alkaline water to break down the exterior of the diced Potatoes. Once boiled and tossed around a bit. The exterior breaks down, creating a mash that crisps up.

Position the Rack one notch below the middle position and preheat on broil.

Boiling Diced Potatoes with Salt and Baking Soda

Boiled Potatoes

  • 8 Cups of Water
  • 1 Tbl Sea Salt or Kosher Salt
  • 1/4 tsp Baking Soda

Add all the ingredients into a pot and mix well. Then add the Potatoes and bring to a boil. Continue to boil for 10 minutes.

Air Drying Potatoes Boiled in Baking Soda

Strained & Dried Potatoes

Strain the Potatoes out and let the Potatoes Air Dry a bit. About 3–5 minutes.

Air Drying Potatoes Boiled in Baking Soda

Toss in Fat & Broil

Place the Dried Potatoes back into the Pot with Fat. Toss the Potatoes around to break down the edges a bit more and get a good mash covering the potatoes, so they crisp up nice.

Empty into a Tray and place into the oven to broil for 15 minutes. After 15 minutes, toss them around and broil another 10–15 minutes or until done to your liking.

Broiled Potatoes Seasoning

Season the Potatoes when they are done to your liking and mix well to place back in for just 30 seconds to a minute. Ensure any excess fat is strained out before seasoning if present.

Salt & Pepper Broiled Potatoes

This is the blend included in the recipe. Use as is for a Salt & Pepper Broiled Potato side dish or add to the Salt & Pepper Blend other ingredients such as Paprika, Onion Powder and Garlic Powder.

Salt & Pepper Blend

Salt & Pepper Blend Ingredients

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

Some of the seasonings I use are the Custom Blends I have created, but sometimes use some of the Seasonings Below.

You can also add in some fresh herbs towards the end like Parsley, Chives, Green Onions, Thyme, Rosemary, etc…

Dill weed Seasoned Broiled Potatoes

Combine and season the Potatoes with however much seasoning is desired and place back into the oven just for a bit, 30 seconds to a minute. Save the leftover seasoning for your next batches.

Broiled Potatoes

Dill weed Seasoning

  • 1 Tbl Dill Weed
  • 1 tsp each of the below
    • Kosher Salt
    • Celery Salt
    • Black Pepper
    • Paprika
    • Garlic Powder
Dill Weed Broiled Potatoes

Broiled Potatoes

Broiled Potato utilizing a secret ingredient. This will result in Delicious Broiled Potatoes that are Crisp. Season with Salt & Pepper blend or other seasoning during the last 1 minute of cooking.
Servings: 2 portions
Prep15 minutes
Cook 40 minutes
Total55 minutes

Equipment

  • Stockpot, Digital Scale, Strainer, Roasting Pan

Ingredients

  • 500 g Potatoes - Peeled & Diced
  • 8 C Water
  • 1 Tbl Sea Salt
  • 1/4 tsp Baking Soda
  • 1/3 C Fat - Rendered Fat, Lard or Neutral Oil

Salt & Pepper Blend

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

Instructions

  • Preheat the oven to broil with the rack positioned one notch below the middle.
    Combine in a Pot the Water, Salt & Baking Soda.
  • Peel and weigh out the Potatoes. Dice the Potatoes into 1 inch pieces and place into the Pot.
    Bring it to a boil and continue to cook for 10 minutes. Strain and let cool (Air dry) for 1–2 minutes.
  • Place the Potatoes back into the Pot with fat and toss them around to break up the edges and create a mash coating.
  • Empty the Potatoes into the Roasting pan and place in oven. Leave for about 15 minutes, then toss around every few minutes until done for another 10 – 15 minutes or until Crisped to your liking.
    The frequent tossing after the initial 15 minutes is necessary to ensure the Potatoes stay well coated in Fat and Crisp up. Be sure to remove any excess fat if present before seasoning.
  • Drain out any excess Fat and Season with the Salt & Pepper Blend or other Seasonings. Place back into the oven for 30 seconds to a minute.

Notes

If using a solid Fat like lard, add the fat to the Hot pot right after straining. The residual heat will melt the fat.
The objective of boiling is to soften the outside exterior. Pick one potato up and if the edges are still intact, boil longer. You want to be able to coat these in oil and mix and the exterior should break down a bit creating a mash that will crisp in the oven.
Course: Side Dish
Cuisine: American, Canadian
Keywords: Broiled Potatoes, Potato Recipe, Roasted Potatoes
Author: JAH

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