Broasted Potatoes Video-Recipe (Oven or Air Fryer)
Serving: 6 servings
Ingredients
- 2 pounds Russet potatoes or similar kind of floury potatoes [0.91 kilograms], see notes
- 2 teaspoons salt
- 6 cloves garlic
- ¼ cup olive oil or melted butter (may need extra to grease the baking tray)
- 1 tablespoon dry dill finely minced, or two sprigs of fresh rosemary
- 1 teaspoon minced parsley optional, or use other herbs of your choice
- 1 teaspoon paprika
- 1 teaspoon black pepper freshly-cracked, or ground, freshly-cracked
- 1 teaspoon garlic cloves
- ¼ teaspoon baking soda
- Fresh herbs for garnishing
Instructions
1. Peeling the potatoes
- Peel the potatoes and cut into wedges (halve, then cut the halves into thirds)
2. Boiling the potatoes
- 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.
3. Seasoning 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.
4. Roasting potatoes
- 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.- 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.
5. Serving
- Remove from the oven or air fryer and garnish with some fresh sprigs of herbs. Serve immediately, at their crispiest.
Cook's notes
Any kind of floury potato works in this recipe, Russet are my preferred ones, but you can also use Yukon gold or Idaho potatoes.
You can use either dill or rosemary, the taste is different but both options are very good.
Nutrition
Calories: 207kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 830mg | Potassium: 661mg | Fiber: 2g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 2mg
