These Broasted Potatoes are crispy on the outside, tender on the inside, and packed with flavor. Whether you’re cooking them in the oven or air fryer, this recipe is quick, easy, and sure to be a hit with everyone. Perfect for a side dish, snack, or even a tasty addition to your main course!
Why You’ll Love This Recipe
What I love about these Broasted Potatoes is how easy they are to make while still delivering a crispy, golden exterior and soft, fluffy interior. The garlic, dill (or rosemary), and paprika seasonings make each bite bursting with flavor. Plus, you can cook them in either the oven or air fryer, so you have options depending on what kitchen equipment you prefer. They’re perfect for a weeknight dinner, a family get-together, or even as a party snack!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 pounds Russet potatoes (or similar floury potatoes)
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2 teaspoons salt
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6 cloves garlic
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¼ cup olive oil (or melted butter)
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1 tablespoon dry dill (or 2 sprigs fresh rosemary)
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1 teaspoon minced parsley (optional)
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1 teaspoon paprika
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1 teaspoon freshly cracked black pepper (or ground pepper)
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1 teaspoon garlic powder
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¼ teaspoon baking soda
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Fresh herbs for garnishing (optional)
Directions
1. Peeling and Preparing the Potatoes:
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Peel the potatoes and cut them into wedges (halve the potatoes and then cut each half into thirds).
2. Boiling the Potatoes:
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Place the potato wedges in a large pot and add enough water to cover them.
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Add salt and garlic cloves to the water and bring it to a boil.
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Boil the potatoes for about 10-15 minutes or until tender but still firm when checked with a fork.
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Once tender, remove the potatoes and garlic cloves from the water, and let the potatoes cool down to room temperature.
3. Seasoning the Potatoes:
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In a large bowl, add olive oil, dried dill (or rosemary), paprika, garlic powder, baking soda, salt, pepper, and parsley (if using).
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Toss the cooked potato wedges in the seasoning mixture, making sure each wedge is well coated. Be gentle so the wedges don’t break apart.
4. Cooking the Potatoes:
Option 1: Air Fryer Method:
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Preheat the air fryer to 400ºF (200ºC).
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Place the seasoned potato wedges in the air fryer basket, keeping them as far apart from each other as possible.
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Air fry for 16-20 minutes, or until golden brown. You may need to turn the wedges halfway through to ensure even cooking.
Option 2: Oven Method:
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Preheat your oven to 400ºF (200ºC).
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Line a baking sheet with parchment paper or grease it lightly.
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Arrange the potato wedges on the tray, ensuring they’re not touching to help them crisp up.
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Roast for about 25-30 minutes, flipping the wedges halfway through.
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Once they’re golden brown, switch to broil for about 5 minutes to get the top crispy. Keep an eye on them to avoid burning.
5. Serving:
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Once the potatoes are crispy and golden, remove them from the oven or air fryer and garnish with fresh herbs like parsley or rosemary.
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Serve immediately while they’re at their crispiest!
Servings and Timing
This recipe makes about 4 servings of crispy, delicious broasted potatoes. It takes about 5 minutes of prep time and 45 minutes of cook time, so the total time is approximately 50 minutes. You’ll have crispy, golden potatoes in no time!
Variations
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Sweet Potatoes: For a sweeter twist, you can use sweet potatoes instead of Russets. Substitute onion powder for garlic powder for a more savory flavor.
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Cheesy Potatoes: For cheesy potatoes, sprinkle ¼ cup grated parmesan cheese over the potatoes during the last few minutes of roasting or air frying.
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Vegetable Add-Ins: You can add other vegetables to the mix, such as bell peppers or quartered red onions. Just make sure to coat them in the same seasoning mix, and roast them separately to prevent sogginess.
Storage and Reheating
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Storing: If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
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Reheating: To get them crispy again, reheat the potatoes in the air fryer or oven at 375ºF (190ºC) for about 5-7 minutes.
FAQs
Can I make these potatoes without boiling them first?
Yes, you can skip the boiling step, but boiling helps soften the potatoes and gives them a better texture. If you skip it, just make sure to cook them longer in the oven or air fryer to ensure they’re cooked through.
Can I use other types of potatoes?
Russet potatoes are ideal for this recipe because they have a high starch content, which makes them crispy. However, you can use Yukon gold potatoes or Idaho potatoes if that’s what you have on hand.
Can I make these potatoes spicy?
For a spicier version, you can add cayenne pepper or more hot sauce to the seasoning mix.
Can I make this recipe in advance?
While the potatoes are best served fresh and crispy, you can prepare them ahead of time by seasoning them and storing them in the fridge until you’re ready to cook. For best results, cook them fresh when you’re ready to eat.
Can I make these potatoes in the air fryer if they’re crowded?
It’s best to avoid overcrowding the air fryer to ensure the potatoes cook evenly and get crispy. If necessary, cook them in batches.
Conclusion
These Broasted Potatoes are irresistibly crispy on the outside and tender on the inside. Whether you’re cooking them in the oven or air fryer, this recipe is simple to follow and delivers delicious, flavorful potatoes every time. With the perfect balance of seasoning and a golden, crispy finish, they’re a perfect addition to any meal. Enjoy them as a side dish, snack, or even a quick dinner with your favorite dipping sauce!
Print
Broasted Potatoes Recipe (Oven or Air Fryer)
- Total Time: 50 minutes
- Yield: 4 servings
Description
These crispy, golden brown broasted potatoes are easy to make in the oven or air fryer, with a delicious garlic and herb seasoning. Perfect for a quick side dish or snack that everyone will love!
Ingredients
2 pounds Russet potatoes, or similar floury potatoes (0.91 kilograms)
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 use other herbs of your choice
1 teaspoon paprika
1 teaspoon black pepper, freshly cracked or ground
1 teaspoon garlic powder
¼ teaspoon baking soda
Fresh herbs for garnishing
Instructions
1. Peel the Potatoes:
Peel the potatoes and cut them into wedges. To do this, halve the potatoes and then cut each half into thirds.
2. Boil the Potatoes:
Add the potatoes to a large pot of water with 2 teaspoons of salt and the garlic cloves. Boil the potatoes until they are tender but still firm (check with a fork). Once tender, remove the potatoes and garlic cloves from the water and let them cool to room temperature.
3. Season the Potatoes:
In a large bowl, toss the cooled potatoes with olive oil, dill (or rosemary), paprika, salt, black pepper, garlic powder, and baking soda. Stir everything well to coat the potatoes evenly. Try to keep the wedges intact while mixing.
4. Roast the Potatoes:
Air Fryer: Place the seasoned potatoes in the air fryer basket, making sure they’re spread out as much as possible. Cook in a preheated air fryer at 400°F (200°C) for 16-20 minutes, or until golden brown. You may need to turn the potatoes halfway through for even cooking.
Oven Roasting: Spread the seasoned potatoes on a greased or parchment-lined baking tray, ensuring the wedges aren’t touching. Roast in the oven until golden brown, about 15-20 minutes. Turn the potatoes and broil for an additional 5 minutes until they’re golden brown on both sides.
5. Serve:
Once the potatoes are crispy and golden, remove them from the oven or air fryer and garnish with fresh herbs. Serve immediately for the crispiest texture.
Notes
Best Potatoes: Russet potatoes are ideal for this recipe, but Yukon gold or Idaho potatoes work well too.
Herb Choices: You can use either dill or rosemary depending on your preference, both giving great flavor.
Seasoning Alternatives: Substitute Italian seasoning for garlic powder or for extra crispy, cheesy potatoes, add ¼ cup of grated Parmesan cheese.
Add More Veggies: You can roast bell peppers and quartered red onions alongside the potatoes. Just add them to the seasoning mix, but don’t boil them – roast them in the oven, keeping them apart from the potatoes to avoid sogginess.
Sweet Potato Version: Swap the Russet potatoes with sweet potatoes, and use onion powder instead of garlic powder for a variation.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
