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