The Ultimate Guide to Making Chicken Shack Broasted Potatoes at Home

Have you ever found yourself craving those ridiculously delicious crispy-on-the-outside fluffy-on-the-inside potatoes from Chicken Shack? Those golden spuds that make you want to drive across town just to get your fix? Well, I’ve spent weeks perfecting a home version, and I’m thrilled to share my secrets with you today!

The iconic Chicken Shack potatoes from Grosse Pointe Woods have earned a legendary status among potato lovers. As their manager Bill Gurchiek once said, “Everybody gets them with everything” And after 14 years at the restaurant, he still eats them himself – that’s saying something!

Let’s dive into making these addictive spuds in your own kitchen – no trip to Mack Avenue required!

What Makes Chicken Shack Potatoes So Special?

Chicken Shack potatoes aren’t your average french fries or roasted potatoes. They have a unique cooking method that creates that perfect textural contrast we all crave:

• Crispy exteriors that practically shatter when you bite them
• Fluffy, tender interiors that melt in your mouth
• Rich, buttery flavor with perfect seasoning

The secret? It’s a combination of the right potatoes, proper technique, and a cooking method called “broasting” – essentially pressure-frying that locks in moisture while creating an amazing crust.

Ingredients You’ll Need

Let’s gather everything before we start. Here’s what you’ll need:

• 3 pounds russet potatoes (must be russets!)
• 2 cups vegetable oil (for frying)
• 1/2 cup margarine
• 2 teaspoons salt
• 1 teaspoon black pepper
• Optional: 1 teaspoon garlic powder
• Optional: 1 teaspoon paprika (many suspect this is in the original recipe)

Step-by-Step Instructions

1. Select and Prepare the Potatoes

The foundation of great Chicken Shack potatoes starts with choosing the right spuds. Russet Burbank potatoes are ideal because of their high starch content.

1. Wash your potatoes thoroughly
2. You can peel them or leave the skins on for a more rustic approach (I prefer peeled for that authentic Chicken Shack experience)
3. Cut potatoes into uniform 2-inch chunks or wedges (about 6 pieces per potato)
4. Rinse cut potatoes under cold water to remove excess starch

2. The Parboiling Secret

This step is non-negotiable! Parboiling pre-cooks the inside of the potatoes, ensuring they’ll be perfectly fluffy after frying.

1. Fill a large pot with water and add 2 tablespoons of salt
2. Bring water to a rolling boil
3. Add potato chunks and cook for 5-7 minutes (they should be fork-tender but not falling apart)
4. Drain potatoes in a colander
5. Let them sit for a minute to release steam
6. Important: Pat them completely dry with paper towels (wet potatoes cause oil to splatter)

3. The Broasting Process (Adapted for Home)

Since most of us don’t have a commercial broaster at home, we’ll adapt the technique:

1. Heat your oil in a deep fryer or heavy-bottomed pot to 350-375°F
2. Working in small batches (don’t overcrowd!), carefully add potatoes to hot oil
3. Fry for 8-12 minutes until golden brown and crispy
4. Remove with a slotted spoon and drain on paper towels or a wire rack

4. The Flavor Bomb Finish

Here’s where the magic happens! This final step transforms good potatoes into Chicken Shack masterpieces:

1. In a large bowl, melt your margarine (yes, margarine works better than butter here)
2. Add salt, pepper, and any optional seasonings (garlic powder, paprika) to the melted margarine
3. Toss the hot fried potatoes in this seasoned margarine mix until evenly coated
4. Serve immediately while hot and crispy!

Pro Tips for Perfect Results

I’ve made these potatoes dozens of times, and these little tricks make all the difference:

• Don’t skip parboiling – This is essential for the right texture
• Dry potatoes thoroughly before frying to prevent dangerous oil splatters
• Maintain proper oil temperature – Too hot, they’ll brown too quickly without cooking through; too cool, they’ll absorb oil and become soggy
• Fry in small batches to keep oil temperature consistent
• Season immediately after frying when potatoes are still hot to maximize flavor absorption
• Use a fork to test doneness – It should slide through easily with no resistance

Common Problems (And How to Fix Them)

Potatoes Browning Too Quickly But Still Raw Inside

Lower your oil temperature slightly. This gives the insides more time to cook before the outside burns.

Potatoes Sticking Together in the Fryer

You’re probably overcrowding the pot. Fry fewer pieces at a time and make sure they’re completely dry before adding to hot oil.

Not Crispy Enough

Your oil might not be hot enough. Use a thermometer to maintain 350-375°F throughout the frying process.

Too Greasy

You didn’t drain them properly. Let them rest on paper towels or a wire rack for a minute before tossing with the seasoned margarine.

What to Serve With Your Chicken Shack Potatoes

These potatoes shine brightest alongside:

• Fried chicken (obviously!)
• Barbecue platters
• Burgers and sandwiches
• Breakfast – they’re amazing with eggs and bacon!

For dipping sauces, try:

• Ranch dressing
• Spicy ketchup (mix regular ketchup with a bit of sriracha)
• Garlic aioli
• Buffalo sauce

Storage and Reheating Tips

Let’s be honest – these potatoes are best fresh. But if you have leftovers:

• Refrigerate in an airtight container for up to 2 days
• Reheat in a 350°F oven for 10-15 minutes for best results
• Avoid microwaving as it makes them soggy
• Don’t freeze them – the texture will never be the same

Health Considerations (or Lack Thereof)

I gotta be straight with ya – as Cynthia Lambert Nehr wrote in Patch.com, making these potatoes requires “some elbow grease, oil, margarine, salt, pepper and a blind eye.” These aren’t health food! They’re an indulgent treat meant to be enjoyed occasionally.

If you’re looking for a slightly healthier alternative, you can try an air fryer version:

1. Parboil as directed above
2. Spray potatoes lightly with oil
3. Air fry at 400°F for 15-20 minutes, flipping halfway through

The texture won’t be identical, but they’ll still be delicious with fewer calories.

Frequently Asked Questions

Can I use olive oil instead of vegetable oil?

It’s not recommended. Olive oil has a lower smoke point and can give a bitter taste at high temperatures. Stick with vegetable, canola, or peanut oil.

How important is margarine vs. butter?

Margarine actually works better for this recipe – it’s what Chicken Shack uses. It has a different flavor profile that contributes to the authentic taste.

Can I make these ahead of time for a party?

These are definitely best fresh, but if you must, you can parboil the potatoes ahead of time (up to a day before, stored in the refrigerator). Then fry and season right before serving.

What if I don’t have a deep fryer?

A heavy-bottomed pot or Dutch oven works great! Just make sure to use a thermometer to monitor oil temperature.

Final Thoughts

Making Chicken Shack broasted potatoes at home might seem like a bit of effort, but trust me, the results are WORTH IT. Once you’ve tasted these crispy, buttery, perfectly seasoned spuds, you’ll understand why people from all over Michigan make special trips just for a side of potatoes!

As Bill Gurchiek from Chicken Shack said, “We cut the potatoes fresh every day then put them in a broaster for about six or seven minutes.” While we’ve had to adapt the technique for home kitchens, the essence of what makes these potatoes special remains.

So heat up that oil, grab your russet potatoes, and get ready to experience potato nirvana! Your family and friends will be begging for your secret recipe.