Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe

Oh, if you love potatoes as much as I do, you’re going to fall head over heels for this Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe. These wedges have that perfect crunchy-on-the-outside, fluffy-on-the-inside texture that hits all the right notes. What makes them truly special is how versatile they are—whether you’re using an oven or air fryer, you can get serious crispiness without the mess of deep-frying. Trust me, once you try this method, it’ll become your go-to for movie nights, family dinners, or just when you want a cozy, satisfying side.

I’ve made these wedges countless times, and what I love is how forgiving the recipe is—you can tweak the herbs or seasonings to your liking, it fits into any meal, and cleanup is a breeze. Plus, using a simple combo like paprika, garlic, and fresh herbs really elevates the flavor in a way that’s simple but delicious. Whether you’re cooking for a crowd or just craving some crispy comfort food, this Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe won’t disappoint.

Ingredients You’ll Need

The ingredients list keeps things straightforward but effective, focusing on classic flavors that bring out the best in the potatoes. Each element plays a part in making these wedges crispy, aromatic, and utterly tasty. When shopping, I always pick russet potatoes because their floury texture is key for that fluffy inside.

• Russet potatoes: These are perfect for baking and air frying due to their starchy, fluffy texture.
• Salt: Essential for bringing out the natural flavors and seasoning the wedges well.
• Garlic cloves: Using whole cloves in the cooking process adds depth and a mild garlic aroma.
• Olive oil (or melted butter): Helps crisp the wedges beautifully, and adding a bit extra to the tray prevents sticking.
• Dry dill or fresh rosemary: Dill adds a subtle, fresh note, while rosemary brings a piney kick—both delicious choices.
• Minced parsley (optional): A simple herb that adds freshness and color at the end.
• Paprika: Boosts color and a gentle smoky flavor.
• Black pepper: Freshly cracked is best for that peppery zing.
• Baking soda: This magic ingredient helps break down the potato surface, enhancing crispiness.
• Fresh herbs for garnish: Add a finishing touch of freshness and visual appeal.

Variations

I love how this Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe invites you to make it your own. You can easily swap or add herbs and spices depending on what you’re in the mood for—this is the kind of recipe where you can experiment and still win every time.

• Herb swap: I often use thyme or oregano instead of dill or rosemary, which gives the wedges a Mediterranean flair.
• Spice it up: Adding a pinch of cayenne or chili powder works wonders if you love a little heat.
• Vegan option: Use olive oil instead of butter to keep it fully plant-based without losing any crispiness.
• Cheesy twist: Sprinkling some grated Parmesan in the last 5 minutes of baking is a game changer—super savory and addictive.

How to Make Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe

Step 1: Prep Your Potatoes Right

Start by scrubbing your russet potatoes clean—no need to peel them; the skins add texture and flavor. Cut each potato into even wedges roughly the same size so they cook uniformly. Then, soak the wedges in cold water for at least 30 minutes or up to an hour. This step might seem extra, but trust me on this one—it washes off excess starch and prevents the potatoes from sticking together while boosting crispiness later on.

Step 2: The Secret Crisping Mix

Drain the potatoes and pat them completely dry—that’s crucial because moisture is the enemy of crispiness. Toss the wedges in olive oil (or melted butter if that’s your vibe), then sprinkle in the salt, paprika, freshly cracked black pepper, minced parsley, dry dill or rosemary, and baking soda. Give everything a good massage so that every inch of each wedge is coated with this flavorful mix. That baking soda might sound unusual, but it creates tiny bubbles on the surface, helping that golden crust develop.

Step 3: Cooking Options – Oven or Air Fryer

Here’s where your preferences and equipment come in! If you’re baking, preheat your oven to 425°F (220°C). Line a baking tray with parchment paper or lightly grease it to prevent sticking, then arrange the wedges in a single layer, leaving space so they’re not crowded. Pop them in the oven and bake for 35-40 minutes, flipping halfway through for even crisping.

If you’re using an air fryer (my personal favorite for speed and crispiness), preheat it to 400°F (205°C). Place the wedges in the basket in a single layer without overlapping and cook for 20-25 minutes, shaking the basket or turning the wedges halfway through. The air fryer gives these wedges an irresistibly crunchy finish in nearly half the time.

How to Serve Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe

Garnishes

Once they come out golden and crispy, I sprinkle a little fresh parsley or chives on top—it adds a pop of color and freshness that balances the savory spices. Sometimes, I like to add a light drizzle of garlic butter or a squeeze of lemon juice right before serving to brighten things up. These tiny touches really take your wedges from great to unforgettable.

Side Dishes

I often pair these wedges with a fresh green salad or some roasted veggies for an easy weeknight meal. They’re also fantastic alongside grilled chicken, burgers, or even as a hearty snack with dipping sauces like garlic aioli, ketchup, or sour cream with herbs. Trust me—you’ll want to make extra because they disappear fast!

Creative Ways to Present

For casual get-togethers, I sometimes serve these wedges in rustic paper cones with a side of dipping sauce, giving that fun street-food vibe. Another favorite is to plate them around a colorful bowl of salsa or guacamole, turning the dish into a perfect party appetizer. Presentation doesn’t have to be fancy—just a little creativity can make these wedges the star of any occasion.

Make Ahead and Storage

Storing Leftovers

I usually store leftover potato wedges in an airtight container in the fridge for up to 3 days. Before refrigerating, make sure they’ve cooled completely to avoid sogginess. When stored properly, they keep their flavor well and are perfect for a quick reheat later.

Freezing

Freezing can be tricky with crispy potatoes, but if you want to prep ahead, flash freeze the wedges in a single layer on a baking sheet, then transfer them to a freezer-safe bag. When ready to eat, bake or air fry them straight from frozen. While they won’t be quite as crispy as fresh, this method still yields tasty, convenient results.

Reheating

The best way I’ve found to reheat leftovers is in the air fryer or oven at 375°F (190°C) for about 10-15 minutes. This brings back the crispiness far better than the microwave, which tends to make them soggy. Just keep an eye on them so they don’t dry out.

FAQs

Final Thoughts

Making Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe has become one of my favorite kitchen rituals, especially when I want something comforting but fuss-free. The way these wedges turn out crispy, flavorful, and satisfying always feels like a little win—whether it’s a casual weeknight or a special occasion. I really hope you give this recipe a try and enjoy it as much as I do; it’s the kind of dish you can keep coming back to, tweaking, and making truly yours. Grab those potatoes, and let’s get crisping!

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