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.

– 2 pounds floury potatoes large [0.91 kilograms], see notes – 2 teaspoons of salt – 6 cloves of garlic – ¼ cup of olive oil or melted butter (may need extra to grease the baking tray) – 1 tablespoon of dry dill finely minced, or two sprigs of rosemary – 1 teaspoon of minced parsley optional, or use other herbs of your choice – 1 teaspoon of paprika


– 1 teaspoon of pepper freshly-cracked, or ground, freshly-cracked – 1 teaspoon of garlic powder – ¼ teaspoon of baking soda – Some fresh herbs for garnishing


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

Step 1:

Boil the potatoes adding the salt and the garlic cloves to the boiling water. The potatoes should be cooked but still 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.

Step 2:

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.

Step 3:

Roast the potatoes using one of these two methods: Air frying: To cook in the air fryer, place the potatoes in the air fryer pot, keeping the wedges as far apart from each other as possible. Cook in the air fryer preheated to 400 ºF [200 ºC], or 16-20 mins or until golden brown. You may need to turn them midway to cook them evenly.

Step 4:

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

Step 5:

Stay connected!!!