Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe
Crispy Broasted Potato Wedges are a deliciously seasoned and perfectly crisp potato side dish that can be made easily in the oven or air fryer. These wedges are coated with a flavorful mix of garlic, herbs, and spices, resulting in a golden, crunchy exterior and fluffy interior. Ideal as a snack, appetizer, or side, they bring the irresistible taste of broasted potatoes without deep frying.
- Prep Time: 45 minutes
- Cook Time: 35 minutes (oven) or 25 minutes (air fryer)
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
Ingredients
Scale
Potatoes
- 2 pounds Russet potatoes, or similar kind of floury potatoes (0.91 kilograms)
Seasoning and Coating
- 2 teaspoons salt
- 6 cloves garlic
- 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
- 1 teaspoon paprika
- 1 teaspoon black pepper, freshly-cracked or ground
- 1 teaspoon garlic powder
- ¼ teaspoon baking soda
Garnish
- Fresh herbs for garnishing (such as parsley or rosemary)
Instructions
- Prepare the Potatoes: Wash and scrub the potatoes thoroughly. Cut each potato into even wedges to ensure uniform cooking. Leaving the skin on adds texture and flavor.
- Soak and Parboil: Soak the potato wedges in cold water for at least 30 minutes to remove excess starch, which helps achieve crispiness. After soaking, parboil the wedges until they begin to soften, about 5-7 minutes, then drain well.
- Seasoning Mixture: In a large bowl, combine the salt, minced garlic cloves, olive oil or melted butter, dry dill or rosemary, minced parsley if using, paprika, black pepper, garlic powder, and baking soda. Mix until the ingredients form a uniform seasoning blend.
- Coat Potatoes: Add the parboiled potato wedges to the seasoning mixture and toss thoroughly to coat every wedge evenly in the flavorful blend.
- Cooking – Oven Method: Preheat the oven to 425°F (220°C). Lightly grease a baking tray with olive oil or butter. Arrange the coated potato wedges in a single layer on the tray. Bake for 35-40 minutes, flipping halfway through, until the wedges are golden brown and crispy.
- Cooking – Air Fryer Method: Preheat the air fryer to 400°F (200°C). Place the coated wedges in the air fryer basket in a single layer without overcrowding. Air fry for 20-25 minutes, shaking the basket halfway, until they are crisp and golden.
- Garnish and Serve: Remove the wedges from the oven or air fryer. Garnish with fresh herbs of your choice and serve immediately while hot and crispy.
Notes
- Use floury potatoes like Russets for the best texture—crispy outside and fluffy inside.
- Soaking the potato wedges in cold water removes excess starch and enhances crispiness.
- Parboiling ensures the inside cooks fully and becomes tender while the outside crisps up.
- The baking soda in the seasoning mix helps create a light crust on the potatoes.
- You can adjust the herbs and spices to your preference; rosemary adds an excellent aromatic touch.
- If using the oven, rotate the tray or flip wedges to ensure even browning.
Keywords: broasted potatoes, potato wedges, crispy potatoes, air fryer potatoes, oven roasted potatoes, garlic potatoes, herb-seasoned potatoes