How to Make Broasted Potatoes [Recipe + Video] Oven or Air Fryer
Serving: 6servings
Ingredients
2poundsfloury potatoeslarge [0.91 kilograms], see notes
2teaspoonsof salt
6clovesof garlic
¼cupof olive oilor melted butter (may need extra to grease the baking tray)
1tablespoonof dry dillfinely minced, or two sprigs of rosemary
1teaspoonof minced parsleyoptional, or use other herbs of your choice
1teaspoonof paprika
1teaspoonof pepperfreshly-cracked, or ground, freshly-cracked
1teaspoonof garlic powder
¼teaspoonof baking soda
Some fresh herbs for garnishing
Instructions
Step 1: Peeling the potatoes
Peel the potatoes and cut into wedges (halve, then cut the halves into thirds)
Step 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.
Step 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.
Step 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.
Step 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
You can use either dill or rosemary, the taste is different but both options are very good.