Description
Crispy Broasted Potato Wedges are perfectly seasoned and oven- or air fryer-cooked potato wedges with a delightful crunch and aromatic herb flavors. These golden-brown wedges are flavored with garlic, paprika, dill, and parsley, making them a versatile side dish that can easily be customized with fresh herbs. Whether baked or air fried, they achieve a broasted texture without deep frying, offering a healthier alternative packed with crispy goodness.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds Russet potatoes, or similar floury potatoes (0.91 kilograms)
- 2 teaspoons salt
- 6 cloves garlic
- 1 teaspoon garlic cloves (likely minced or powdered for seasoning)
- 1 teaspoon paprika
- 1 teaspoon black pepper, freshly-cracked or ground
- ¼ teaspoon baking soda
Oils and Herbs
- ¼ cup olive oil, or melted butter (may need extra to grease the baking tray)
- 1 tablespoon dry dill, finely minced, or two sprigs of fresh rosemary
- 1 teaspoon minced parsley (optional, or other herbs of your choice)
- Fresh herbs for garnishing
Instructions
- Prepare the Potatoes: Wash and scrub the Russet potatoes thoroughly. Then, cut them into wedges of even size to ensure uniform cooking.
- Soak and Parboil: Soak the potato wedges in cold water to remove excess starch for about 30 minutes. Next, boil the wedges briefly with a pinch of baking soda until just tender but not fully cooked, about 5-7 minutes. Drain and dry the wedges thoroughly with a kitchen towel.
- Season the Potatoes: In a large mixing bowl, combine olive oil or melted butter with minced garlic, paprika, salt, black pepper, dry dill or rosemary, and minced parsley if using. Toss the potato wedges well in the seasoned oil to coat evenly.
- Cook the Wedges: To air fry, preheat your air fryer to 400°F (200°C) and cook the wedges in a single layer for about 15-20 minutes, turning halfway through until golden and crispy. To bake, preheat the oven to 425°F (220°C), grease a baking tray lightly, spread the wedges evenly, and bake for 30-35 minutes, flipping halfway, until crisp and browned.
- Garnish and Serve: Once cooked, transfer the wedges to a serving plate, sprinkle fresh herbs on top for garnish, and serve hot as a savory side dish or snack.
Notes
- Use Russet or other floury potatoes for the best crispy texture.
- Soaking in cold water and parboiling with baking soda helps achieve the signature broasted texture.
- Adjust seasoning and herbs to taste; fresh rosemary can be used instead of dill.
- Extra olive oil or butter may be necessary to grease the baking tray when baking.
- Cooking times vary depending on potato size and equipment; monitor closely to prevent burning.
- These wedges can be served with sauces like ketchup, garlic aioli, or sour cream for added flavor.
Keywords: Potato wedges, crispy potatoes, broasted potatoes, air fryer potato wedges, oven baked potatoes, garlic herb potatoes, side dish