Description

Crispy Broasted Potato Wedges are a deliciously seasoned and perfectly crispy side dish that you can make easily in the oven or air fryer. These golden brown wedges are flavored with garlic, paprika, and herbs like dill and rosemary, offering a savory and aromatic taste that complements any meal. The use of baking soda helps achieve an extra crispy exterior while keeping the potatoes fluffy inside.

Ingredients

Scale

Potatoes

2 pounds Russet potatoes (approximately 0.91 kilograms), or similar floury potatoes

Seasonings and Herbs

2 teaspoons salt
6 cloves garlic
1 tablespoon dry dill, finely minced, or two sprigs of fresh rosemary
1 teaspoon minced parsley (optional)
1 teaspoon paprika
1 teaspoon black pepper, freshly cracked or ground
1 teaspoon garlic cloves (likely minced or crushed)
1/4 teaspoon baking soda

Oils and Fats

1/4 cup olive oil, or melted butter (may need extra for greasing the baking tray)

For Garnishing

Fresh herbs

Instructions

Prepare the Potatoes: Wash and scrub the Russet potatoes thoroughly. Cut them into evenly sized wedges, ensuring consistent thickness for even cooking.
Soak and Parboil: Optionally, soak potato wedges in cold water for 30 minutes to remove excess starch, then drain. Parboil the wedges in boiling water with 1/4 teaspoon baking soda for 3-5 minutes until just tender but not falling apart. Drain and let them dry thoroughly.
Season the Wedges: In a large bowl, combine olive oil or melted butter with minced garlic cloves, salt, paprika, black pepper, dry dill or rosemary, and parsley if using. Toss the potato wedges in this mixture, ensuring each wedge is well coated.
Preheat Cooking Appliance: If using an oven, preheat it to 425°F (220°C). If using an air fryer, preheat to 400°F (204°C).
Arrange Wedges: Lightly grease a baking tray with additional olive oil or butter to prevent sticking. Spread the potato wedges in a single layer on the tray or the air fryer basket, making sure they are not overcrowded to allow even crispy edges.
Cook to Crispiness: For the oven, bake the wedges for 30-35 minutes, flipping halfway through, until golden brown and crispy. For the air fryer, cook for 18-22 minutes, shaking the basket or turning the wedges halfway through to ensure crispness on all sides.
Garnish and Serve: Once cooked, transfer the crispy broasted potato wedges to a serving dish, sprinkle with fresh herbs, and serve immediately while hot and crunchy.

Notes

Using Russet or floury potatoes is key for achieving a fluffy interior and crispy exterior.
Soaking the wedges helps remove excess starch, improving crispiness.
Baking soda in the parboil water aids in breaking down the pectin in the potatoes, enhancing crispness.
Adjust seasoning herbs based on preference; rosemary can replace dill for a different aromatic profile.
Cooking times may vary depending on the size of the wedges and your appliance.
For extra crispiness, do not overcrowd the cooking surface to allow air circulation.

Keywords: broasted potato wedges, crispy potato wedges, air fryer potato wedges, oven baked potato wedges, garlic potato wedges, herb seasoned potatoes