I’m so excited to share this Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe with you—it’s one of those comforting yet fancy side dishes that always impresses without making you break a sweat in the kitchen. These wedges hit that perfect balance of crispy on the outside and fluffy on the inside, with a garlicky, herb-infused flavor that’s just irresistible. Whether you’re serving them at a family dinner or craving a snack that feels a bit more gourmet, this recipe delivers every time.

What I love about this Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe is how versatile it is. You can easily make it in the oven or air fryer depending on your mood and time constraints, and the results are equally delicious. Plus, it’s a fantastic way to upgrade basic potatoes into something special, and I’ll share my best tips so your wedges come out crispy and golden every single time.

Ingredients You’ll Need

The magic of this recipe really lies in a few simple, quality ingredients working together to create that iconic broasted-style crispiness and deep flavor. The combination of garlic, herbs, and a touch of baking soda is my little secret for getting the crispiest crust.

Russet potatoes: These floury potatoes have the perfect starchy texture to get fluffy inside while crisping well outside.
Salt: Essential for seasoning but also helps draw out moisture for a better crisp.
Garlic cloves: Roasted and minced for that punchy, savory depth that makes these wedges addictive.
Olive oil or melted butter: Both add richness and help the herbs stick while promoting crisp edges.
Dry dill or fresh rosemary: My go-to herbs here! They lend a fragrant, fresh finish—rosemary especially pairs beautifully with potatoes.
Minced parsley (optional): Just a little green sparkle to brighten the dish if you want.
Paprika: Adds subtle smokiness and color—don’t skip it!
Freshly cracked black pepper: Gives a bit of spice and complexity, which contrasts nicely with the creamy potato.
Baking soda: This tiny bit is a game-changer; it breaks down the exterior starch and creates that crunch you want.
Fresh herbs for garnishing: Sprinkle on top just before serving for color and an extra fresh hit.

Variations

I love mixing up this Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe depending on the season, my mood, or what herbs I have on hand. Don’t be afraid to make it your own—there’s a lot of room to play here.

Spicy kick: Sometimes I add a pinch of cayenne or chili powder for a little heat, which I think livens things up especially if you’re serving these as a snack.
Herb swaps: Lemon thyme, oregano, or even tarragon make great alternatives to dill or rosemary if you want to experiment.
Vegan version: Simply stick with olive oil and add a little nutritional yeast for that savory “cheesy” vibe.
Sweet potato version: For a seasonal switch, try the same method with sweet potatoes—they’re naturally sweeter but still crisp up nicely.
Extra crispy touch: Toss wedges in a tablespoon of cornstarch before adding oil and spices—it amps up the crunch big time.

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

Step 1: Prep Your Potatoes Like a Pro

Start by giving your russet potatoes a good scrub—I like to leave the skin on for extra texture and nutrients. Cut each potato into 6-8 wedges depending on their size, aiming for pieces that are evenly sized so they cook uniformly. Pat them dry with a clean kitchen towel or paper towels to remove as much moisture as possible—that’s key for crispiness. I’ve learned the hard way that wet wedges steam instead of crisp!

Step 2: Get Your Garlic and Herb Mix Ready

While the potatoes are drying, finely mince your garlic cloves or even crush them for a more intense flavor. Combine the garlic with olive oil (or melted butter if you want extra richness), salt, paprika, black pepper, and your choice of herbs like dill or rosemary. Don’t skip the baking soda—it’s a secret ingredient that helps break down the potato’s surface starch for that sought-after crispiness.

Step 3: Toss and Coat Thoroughly

Place the wedges in a large bowl, sprinkle on the baking soda and salt, and toss gently to coat evenly. Next, pour the olive oil and herb mixture over the wedges, making sure each piece gets covered—this takes a little gentle massaging by hand, and it really pays off in flavor and texture. If you’re baking, lightly grease your tray with oil or butter so the wedges don’t stick.

Step 4: Cooking – Oven or Air Fryer?

For the oven, spread the wedges on a baking tray in a single layer, giving them some breathing room. Bake at 425°F (220°C) for about 35-40 minutes, flipping halfway through to ensure all sides are golden and crispy. The air fryer is where these wedges really shine—I cook them at 400°F (200°C) for about 20-25 minutes, shaking the basket every 8 minutes to crisp evenly. Both methods work beautifully; it just depends on how much hands-on time and heat you want.

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

The image shows a white bowl filled with golden-brown potato wedges that look crispy and seasoned with specks of black pepper and herbs. The wedges are layered inside the bowl, some standing upright while others lean or lie flat, creating a slightly uneven pile. There is a sprig of fresh rosemary placed on the left side of the bowl, adding a touch of green contrast to the warm colors of the potatoes. The bowl rests on a soft, striped cloth with neutral colors. The setting is on a white marbled surface, which is partially visible around the edges of the cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish mine with a sprinkle of fresh parsley or additional chopped rosemary for a fresh burst of herbal brightness, plus a light dusting of flaky sea salt to really enhance the flavors. Sometimes a grating of Parmesan is perfect if I want a touch of cheesy indulgence.

Side Dishes

These wedges pair wonderfully with so many dishes. I often serve them alongside grilled chicken or steak, but they’re equally perfect with a crispy fish fillet or a rich, creamy dip like aioli or a tangy yogurt sauce. For a casual night, I stack them next to burgers, and they never disappoint.

Creative Ways to Present

For parties, I like to pile these wedges in a rustic basket lined with parchment and serve with small bowls of different dipping sauces—think garlic mayo, spicy ketchup, or a smoky BBQ sauce—for an inviting, finger-food vibe. You can also skewer a few wedges on cocktail sticks along with cherry tomatoes and fresh herbs to make fun broasted potato “kebabs.”

Make Ahead and Storage

Storing Leftovers

I recommend cooling the wedges completely before storing to avoid sogginess. I keep leftovers in an airtight container in the fridge and try to enjoy them within 2-3 days—because crispy potatoes are best fresh, but leftovers still taste great with a quick reheat.

Freezing

If you want to freeze them, flash freeze the wedges on a tray first (just until firm), then transfer to a freezer-safe bag or container. This helped me avoid mushy wedges after thawing, and I’ve found they reheat best directly from frozen in the air fryer or oven.

Reheating

To bring back that crispy texture, I reheat my leftover wedges in the air fryer for 4-5 minutes at 375°F or in a hot oven. Avoid microwaving if you can—it makes them soggy. Sometimes, a quick spray of cooking oil before reheating revives the crunch beautifully.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! Russet potatoes are ideal because their high starch content yields fluffy insides and crispy outsides, but you can also use Yukon Golds or other floury potatoes. Waxy potatoes like red or fingerlings won’t crisp up quite the same way, but they’ll still taste great—just expect a different texture.
Is it necessary to use baking soda in the recipe?

While not mandatory, baking soda is the secret to achieving that super-crispy broasted texture. It slightly breaks down the potato’s surface starch when combined with salt, enabling better browning and crunch. If you skip it, your wedges might still be delicious but less crisp.
Can I make this recipe vegan?

Yes! Just use olive oil instead of melted butter, and avoid any animal-derived garnishes. The herbs and spices provide so much flavor that it’s naturally tasty and satisfying as a vegan option.
How do I prevent the wedges from sticking to the baking tray?

Make sure to lightly grease your baking tray with oil or butter before placing the wedges. Also, leaving enough space between wedges so they don’t touch helps them crisp rather than steam, which reduces sticking.
What’s the difference in cooking time between oven and air fryer?

The air fryer is faster, usually taking about 20-25 minutes at 400°F versus 35-40 minutes at 425°F in a conventional oven. The air fryer circulates hot air around the wedges, giving them quicker and more even crisping.

Final Thoughts

This Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe is one of those simple pleasures that never gets old. I genuinely enjoy how easy it is to make and how reliably delicious the results are, especially when you want a side dish that feels a bit elevated but still homemade and cozy. Give it a try—you’ll quickly find yourself reaching for this recipe whenever you want crispy, garlicky, herb-infused wedges that everyone loves. I can’t wait to hear about your favorite tweaks and how you serve them up!