Crispy Broasted Potato Wedges (Oven or Air Fryer) Recipe

Ingredients

• 0.91 kg (2 pounds)Russet potatoes, or similar floury potatoes
• 10 ml (2 teaspoons)salt
• 6 clovesgarlic
• 60 ml (1/4 cup)olive oil, or melted butter, plus extra if needed to grease the baking tray
• 15 ml (1 tablespoon)dried dill, finely minced, or 2 sprigs fresh rosemary
• 5 ml (1 teaspoon)minced parsley, optional, or other herbs of your choice
• 5 ml (1 teaspoon)paprika
• 5 ml (1 teaspoon)freshly cracked or ground black pepper
• 5 ml (1 teaspoon)garlic powder
• 1.25 ml (1/4 teaspoon)bicarbonate of soda
• To tastefresh herbs for garnish, such as parsley or rosemary

Instructions

1. 1

   Cut the potatoes

   Wash and scrub the potatoes, then cut them into evenly sized wedges so they cook at the same rate. Leave the skins on for extra texture and flavour.

2. 2

   Soak and parboil

   Soak the wedges in cold water for at least 30 minutes to remove excess starch. Drain them, parboil for about 5–7 minutes until they begin to soften, then drain well.

3. 3

   Mix the seasoning

   In a large bowl, combine the salt, minced garlic, olive oil or melted butter, dried dill or rosemary, parsley if using, paprika, black pepper, garlic powder and bicarbonate of soda. Stir to make an even mixture.

4. 4

   Coat the wedges

   Add the parboiled wedges to the bowl and toss until each one is evenly coated with the seasoning mixture.

5. 5

   Bake in the oven

   Heat the oven to 220°C (425°F) and lightly grease a baking tray with olive oil or butter. Arrange the wedges in a single layer and bake for 35–40 minutes, turning them halfway through, until golden and crisp.

6. 6

   Cook in the air fryer

   Heat the air fryer to 200°C (400°F). Arrange the coated wedges in a single layer in the basket without overcrowding, then cook for 20–25 minutes, shaking the basket halfway through, until crisp and golden.

7. 7

   Garnish and serve

   Take the wedges out of the oven or air fryer, scatter over fresh herbs of your choice and serve straight away while hot and crisp.

What are broasted potato wedges?

Broasted-style wedges are potatoes cooked to have a browned, crunchy outside and a tender centre. This American-style side borrows the appeal of crisp, seasoned potatoes without deep-frying them.

This version uses floury potatoes, a brief soak and parboil, then a coating of garlic, herbs and spices. You can finish the wedges in either the oven or the air fryer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 5g protein, 39g carbs, 14g fat.

The potatoes provide most of the carbohydrates, while the olive oil or butter contributes most of the fat; the potatoes provide a modest amount of protein. Serve a portion alongside vegetables and a protein-rich main for a more balanced plate.

Why floury potatoes work

Potato choice: Russets or another floury variety soften readily inside and develop a fluffy texture. Keeping the skin on gives the wedges more texture.

The soak and parboil

Soaking: Give the cut wedges at least 30 minutes in cold water, as directed, then drain them well. This removes some surface starch before cooking.

Parboiling: Cook them for 5–7 minutes, just until they begin to soften. Drain thoroughly so excess water does not dilute the seasoning coating.

Building the seasoning coating

Herbs: Dried dill or fresh rosemary brings an aromatic note, while the optional parsley adds another herbal flavour. Fresh herbs are also used to finish the cooked wedges.

Spices: Paprika, black pepper, garlic powder and fresh garlic make the coating savoury and warmly spiced. Toss until all sides of the wedges are covered.

Getting the texture right

Bicarbonate of soda: A small amount is mixed into the seasoning blend along with the oil or melted butter. Coat the wedges evenly so the mixture is distributed across the batch.

Doneness: Look for golden-brown, crisp edges and wedges that have softened through. Turn them halfway through in the oven, or shake the air-fryer basket at the halfway point.

Choosing a cooking method

Oven: Spread the wedges in a single layer on a lightly greased tray and bake at 220°C for 35–40 minutes. This option suits a full batch.

Air fryer: Cook at 200°C for 20–25 minutes, keeping the basket uncrowded. If the wedges do not fit in one layer, cook them in batches.

What to serve with the wedges

Serve them hot as a side with a main dish, or offer them as a snack or appetiser. A fresh salad or vegetables can add contrast to the crisp, rich potatoes.

Recipe notes & tips

• Cut the wedges to a similar thickness so they cook evenly.
• Give the potatoes the full 30-minute soak before parboiling.
• Drain the parboiled wedges well before tossing them with the seasoning.
• Use a single layer in the oven tray or air-fryer basket for better browning.
• Turn the wedges or shake the basket halfway through cooking.
• Add the fresh herb garnish just before serving.

Variations

• Use butter: Replace the olive oil with melted butter as described in the recipe.
• Choose rosemary: Use 2 sprigs of fresh rosemary instead of dried dill.
• Add parsley: Mix in the optional minced parsley or choose another herb.
• Adjust the pepper: Use freshly cracked or ground black pepper to suit your preference.
• Change the finish: Garnish with parsley or rosemary before serving.

Common mistakes to avoid

• Uneven wedges: Cut them to a similar size so smaller pieces do not finish too early.
• Skipping the soak: Soak for at least 30 minutes as directed to remove excess starch.
• Wet potatoes: Drain the wedges well after parboiling before coating them.
• Crowded tray: Arrange the wedges in one layer so they can brown rather than steam.
• Overfilled air fryer: Cook in batches if needed to leave the wedges in a single layer.
• Forgetting to turn: Flip the oven wedges or shake the air-fryer basket halfway through.

How to store

Refrigerate leftover wedges in a covered container and eat within 3 days. Reheat in an oven or air fryer until hot and crisp; they may soften if reheated in a microwave.

Frequently asked questions