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 [0.91 kilograms] of large floury potatoes, 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  – 1 teaspoon of paprika – 1 teaspoon of freshly-cracked pepper – 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 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.

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:

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:

Oven roasting: To cook in the oven, spread over a baking tray previously greased or lined with parchment paper, keeping the wedges as far apart from each other as possible. Broil until the wedges are golden brown (about 5 minutes). Take them out of the oven and turn them. Broil until golden brown on the top side.


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

Step 5:

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