BROASTED POTATOES

Much better than deep-fried, these air fryer or broil roasted potatoes are lighter, and, in my opinion, much more flavorful. Broasted potatoes go great with roasts. Maybe you'll try this air fryer or oven-fried potatoes if you are feeling like French fries for dinner but want something lighter or to avoid frying.

– butter (salted), or unsalted, for greasing baking tray – ½ teaspoon baking soda – ½ teaspoon cinnamon powder – ¼ teaspoon salt – 1½ cup all-purpose flour – 1 cup brown sugar – ⅓ cup butter (salted), room-temperature (½ stick) – 2 egg (medium) – 1¼ cup coarsely grated coconut

Ingredients:

Peel the potatoes and cut into wedges (halve, then cut the halves into thirds).

Peeling the potatoes:

Boil the potatoes adding the salt and the garlic cloves to the boiling water. The potatoes should be soft but firm. Once the potatoes are tender (check with a fork), remove the potatoes and garlic cloves from the water, place them in the bowl, and let them come to room temperature.

Boiling the potatoes:

To season the potatoes, add olive oil, dill (or rosemary), paprika and 1 teaspoon of salt, 1 teaspoon of pepper, garlic powder, and baking soda to the potatoes. Stir to mix everything well until the potatoes are coated in oil and seasonings. Try to keep the wedges intact.

Seasoning the potatoes:

Roast the potatoes using one of these two methods: Air Frying or Oven Roasting

Roasting the potatoes:

Remove from the oven or air fryer and garnish with some fresh sprigs of herbs. Serve immediately, at their crispiest.

Serving:

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