In addition to the vitamins, minerals and other nutrients they offer, vegetables such as potatoes are very versatile in how they can be cooked. Although you might be most familiar with the varieties that are fried, baked or boiled, you can also broil potatoes. Broiling potatoes is a quicker cooking method than baking and less fat is introduced during the broiling, versus frying the potatoes.
Olive Oil in Broiling
Some people prefer to use olive oil over other oils due to its flavor and healthy concentrations of beneficial fats. If you prefer to use olive oil when cooking, you can use it to broil potatoes as long as you take some things into consideration. Olive oil is a lighter oil than vegetable oil so you must reduce the temperature and increase the cooking time slightly to prevent the oil from burning off and smoking.
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Many recipes for broiled potato wedges using two large potatoes, call for 2 tbsp. of vegetable oil mixed with 2 tbsp. of butter, or even 3 tbsp. of straight vegetable oil. In most cases, you can substitute either the vegetable oil-butter mix or the vegetable oil for 3 to 3 1/2 tbsp. of olive oil.
You can choose from a variety of seasoning options. Basic seasonings are 1 tbsp. of salt and 1/2 tsp. of pepper. For other flavoring options, add 1 tsp. of dried rosemary or basil. Cumin, garlic powder, onion powder and red pepper flakes are other flavoring options.
Traditionally, broiled potatoes should be broiled on the high broiler setting, 4 inches under the broiler for four minutes. Remove the potatoes, brush them with butter and cook for an additional five minutes. If you use only vegetable oil, broil the potatoes on the high setting for approximately 10 minutes or until the potatoes are tender and brown. If you use olive oil, broil the potatoes on the lower broil setting and cook for 15 to 20 minutes, or until the potatoes are brown and tender.