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
