These broasted potato wedges have a crisp, well-seasoned exterior and a tender, fluffy center. The name suggests the crunch of broasted chicken, but this home recipe uses an oven or air fryer rather than a commercial pressure fryer, making it practical and safer to prepare in an ordinary kitchen.
Ingredients
- 2 pounds russet potatoes, scrubbed and cut into 8 wedges each
- 2 tablespoons neutral oil, such as canola or avocado oil
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon fine salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 2 tablespoons finely grated Parmesan, optional
Instructions
- Heat the oven and prepare a pan. Set an oven rack in the center and heat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment, or lightly oil it. For the best browning, leave enough space for the wedges to sit in a single layer; use two pans if needed.
- Cut and rinse the potatoes. Slice each potato lengthwise into eight wedges of roughly similar thickness so they cook evenly. Rinse the wedges under cold water to remove surface starch, then drain. For a slightly more thorough rinse, soak them in cold water for 20 minutes, then drain well.
- Dry thoroughly. Pat the wedges very dry with a clean kitchen towel. Extra moisture can make the coating damp and prevent browning, so take time to dry the cut surfaces as well as the skins.
- Season the coating. In a large bowl, stir together the cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne, if using. Add the dry potato wedges and toss until lightly coated. Drizzle in the oil and toss again so each wedge has a thin, even coating. Add Parmesan here if you want a savory, cheesy crust, keeping in mind that it can brown faster.
- Arrange for crisping. Place the wedges on the prepared pan with a cut side down, leaving a little space between them. Crowding traps steam, so split the batch across two pans rather than piling the potatoes together.
- Bake until tender and golden. Bake for 20 minutes, turn the wedges onto the opposite cut side with a thin spatula, then bake for another 15 to 20 minutes. They are ready when the outsides are deeply golden and crisp and a fork or small knife slides easily into the thickest part. If your wedges are especially thick, they may need a few extra minutes.
- Finish and serve. Taste one and add a pinch of salt while the wedges are hot, if needed. Let them rest on the pan for about 2 minutes, then transfer to a serving dish. Serve promptly for the crispest texture.
Tips
- Choose the right potato. Russets have a starchy interior that turns fluffy and a relatively dry surface that browns well. Yukon Golds also work, but their centers are creamier and their wedges may be a little less crisp.
- Keep the wedges similar in size. Thin pieces can overcook before thick ones are tender. Cut large potatoes into eight wedges and smaller ones into six, aiming for pieces of similar thickness.
- Don’t skip drying or spacing. Wet potatoes and crowded pans are two common reasons wedges turn soft rather than crisp. If the potatoes are still damp after rinsing, blot them again before adding the cornstarch.
- Use cornstarch sparingly and evenly. It helps make a crisp coating, but a thick, patchy layer can taste powdery. Toss first with the dry mixture, then add oil and coat again; don’t add extra starch just because some remains in the bowl.
Serving Suggestions
Serve the wedges hot alongside burgers, grilled chicken, sandwiches, or a hearty salad. For dipping, offer ketchup, ranch dressing, garlic aioli, or a simple sauce made by stirring a little lemon juice and minced garlic into plain yogurt. A sprinkle of chopped parsley or extra Parmesan makes an easy finishing touch. If serving a crowd, bring the wedges out in batches rather than covering them tightly; trapped steam softens their crust.
Variations
For a smoky flavor, use smoked paprika in place of regular paprika. To make them spicier, increase the cayenne gradually or add a pinch of chili powder. For an herb-forward version, add ½ teaspoon dried rosemary or Italian seasoning to the coating. You can also swap the Parmesan for 1 tablespoon nutritional yeast for a savory, dairy-free finish. To keep the recipe dairy-free, omit Parmesan and check the labels on any dipping sauce.
An air fryer is another option. Cook the wedges in a single layer at 400°F (200°C) for about 18 to 24 minutes, turning or shaking the basket halfway through. Work in batches if necessary: an overcrowded air fryer cooks by steaming and will not crisp the potatoes as well. Air fryer models vary, so begin checking when the wedges are golden and test the thickest one for tenderness.
Storage and Reheating
Let leftovers cool, then refrigerate them in a covered container within 2 hours of cooking (within 1 hour if the room temperature is above 90°F/32°C). Store for up to 3 to 4 days. For best quality, reheat in a 400°F (200°C) oven for 8 to 12 minutes, turning once, or in an air fryer at 375°F (190°C) for about 4 to 7 minutes, until hot and crisp. A microwave will warm them, but the coating will become soft. Discard wedges left at room temperature longer than 2 hours, and don’t rely on reheating to make food that was stored unsafely safe.
Frequently Asked Questions
Are these wedges really broasted?
Not in the commercial sense. Broasting refers to a specific pressure-frying process using specialized equipment. This recipe creates a similar crunchy, seasoned style with an oven or air fryer; do not try to pressure-fry potatoes in a home pressure cooker.
Do I have to soak the potatoes?
No. A quick rinse removes some surface starch and is enough for a good result. A 20-minute cold-water soak can help remove a little more starch, but the wedges must be dried thoroughly afterward.
Can I leave the potato skins on?
Yes. Scrub the potatoes well and leave the skins on for extra texture and flavor. Remove any green patches, sprouts, or damaged areas before cutting; discard potatoes that are extensively green or spoiled.
How can I tell when the wedges are done?
Look for browned, crisp edges and check the thickest wedge with a fork or knife. It should pass through the center easily, with no hard or raw-tasting spot. Oven times can vary with wedge size and the accuracy of the oven temperature.
Can I prepare them ahead?
You can cut and soak the wedges up to a few hours ahead, covered in cold water in the refrigerator. Drain and dry them thoroughly just before seasoning. For the crispest result, bake them shortly before serving rather than cooking them far in advance.