Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe

Okay, 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. It’s that perfect mix of crunchy on the outside and wonderfully soft inside, making it a go-to snack or side dish in my house. Whether you’re craving something simple for lunch or need a crowd-pleasing side for dinner, these wedges deliver on taste and texture every time.

What makes this recipe stand out is how flexible it is—you can use your oven or air fryer depending on your mood or kitchen setup. Plus, the seasoning hits all the right notes with garlic, dill, and paprika, elevating basic potatoes into something unexpectedly special. Once you try these wedges, I promise you’ll want to make them again and again!

Ingredients You’ll Need

The ingredients for this Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe are straightforward but thoughtfully chosen to give you those perfect crispy edges and robust flavor. I always recommend using russet or another floury potato for that fluffy interior, and fresh herbs if you can get them—they make a world of difference.

• Russet potatoes: These are my go-to because their starchy texture crisps up beautifully while staying soft inside.
• Salt: Essential for seasoning and helping to draw out moisture for crunchiness.
• Garlic cloves: Fresh garlic adds depth and a wonderful aroma that makes the wedges irresistible.
• Olive oil or melted butter: Both work great—in my experience, butter gives a richer flavor but olive oil helps keep it lighter.
• Dry dill or fresh rosemary: Dill adds a bright, fresh note, while rosemary brings a piney, earthy vibe. I love switching between the two.
• Minced parsley (optional): Adds color and a subtle herbaceous kick if you like.
• Paprika: Just a teaspoon gives a hint of smokiness and color that makes the wedges even more appealing.
• Black pepper: Freshly ground is best for that noticeable peppery bite.
• Baking soda: This little trick helps break down the potato surface, making it ultra-crispy.
• Fresh herbs for garnishing: A sprinkle of fresh herbs right after cooking adds freshness and that Instagram-worthy look.

Variations

One of the things I love about this Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe is how easy it is to tweak it to match your tastes or dietary needs. Don’t be afraid to experiment—you’ll discover your own favorite spin in no time.

• Spicy kick: I sometimes toss in some cayenne or chili powder for a little heat, which pairs amazingly with the smoked paprika.
• Herb swaps: Thyme or oregano also work well if you want to mix up the herb profile depending on what you have fresh or crave.
• Vegan: Stick to olive oil instead of butter, and you’re all set for a vegan-friendly version that’s just as crispy.
• Gluten-free twist: This recipe is naturally gluten-free, but just double-check your spices if you’re buying pre-mixed varieties.

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

Step 1: Prep Your Potatoes Like a Pro

Start by washing your russet potatoes well—no need to peel them unless you want to, as the skin adds extra texture and nutrients. Cut each potato into wedges, aiming for even sizes so they cook consistently. I like cutting my potatoes into eight wedges each; it’s a nice balance between crispy edges and tender inside. Once cut, soak them in cold water for at least 30 minutes or up to a couple of hours to remove excess starch—this step’s key to getting them crisp.

Step 2: Get That Perfect Broasted Crunch

After soaking, drain and rinse the wedges, then pat them completely dry with a clean kitchen towel or paper towels. In a large bowl, mix the olive oil or melted butter with the salt, garlic (you can mince or crush it), dry dill (or rosemary), parsley if using, paprika, black pepper, and baking soda. Toss the potatoes in the mixture until they’re well coated—you want every wedge to have a nice glossy layer of that seasoning mix.

Step 3: Cooking—Oven or Air Fryer Magic

For the oven: Preheat to 425°F (220°C) and line a baking tray with parchment or lightly grease it. Spread the wedges out in a single layer, giving them plenty of room to crisp rather than steam. Roast for about 30–35 minutes, flipping halfway through, until golden and crispy.

For the air fryer: Preheat to 400°F (200°C). Place the wedges in the basket in a single layer—work in batches if needed. Air fry for about 20–25 minutes, shaking or turning them halfway, until crisp and cooked through.

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

Garnishes

I love finishing these with a sprinkle of fresh herbs like parsley or chives—it brightens each bite. Sometimes, a dusting of flaky sea salt right out of the oven just makes them irresistible. A little squeeze of lemon juice can also add a fresh zing if you want to mix things up.

Side Dishes

These wedges are fantastic alongside burgers or grilled chicken, and they’re also great dipped into garlic aioli, ketchup, or even a spicy sriracha mayo. I’ve often paired them with a fresh green salad to balance the richness, especially on busy weeknights.

Creative Ways to Present

For parties, I’ve served these wedges stacked in a rustic wooden bowl with small ramekins of various dips around them—it’s both charming and encourages sharing. During holidays, I like to toss in some roasted cherry tomatoes and sprinkle everything with freshly grated Parmesan for an extra-special touch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which sometimes happens, but rarely in my house!), store them in an airtight container in the fridge. I recommend eating them within 2 days to enjoy the best texture and flavor. Potatoes tend to lose their crispness over time, but there are ways to bring them back to life!

Freezing

While I usually prefer fresh, you can freeze the cooked wedges by laying them out on a baking sheet first to freeze individually, then transferring to a freezer-safe bag. They freeze well for up to a month. When you’re ready, just reheat in the oven or air fryer to regain some crispness.

Reheating

To reheat, avoid the microwave if you want them crispy again—I’ve found that popping them back in a hot oven at 425°F or in the air fryer for about 5-10 minutes works wonders. This method restores the crunch without drying them out.

FAQs

Final Thoughts

Honestly, this Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe has become a staple in my kitchen because it’s just so reliable and delicious. I love how easy it is to make something that feels a bit indulgent but is actually straightforward and adaptable. Whether you’re serving them up for a quick weeknight treat or impressing friends at a get-together, these wedges will not disappoint. I can’t wait for you to try them and hear how you make them your own!

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