Print

Boston Market Dill Potato Wedges

Boston Market Dill Potato Wedges - recipe card
Print Recipe

Crispy on the outside, fluffy on the inside, these oven-baked potato wedges are generously seasoned with dried dill, garlic, and onion for a savory, herbaceous flavor. They are a healthier, crave-worthy copycat of the restaurant favorite, perfect as a side dish or snack.

Ingredients

Scale
  • 2 lb (about 4 medium) russet potatoes, scrubbed and cut lengthwise into 8 wedges each
  • 3 tbsp olive oil
  • 1 1/2 tsp dried dill weed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground

Instructions

  1. Position an oven rack in the center and preheat the oven to 425°F (218°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. Place the potato wedges in a large bowl. Drizzle with olive oil and toss with your hands until each wedge is evenly coated. The oil helps the seasonings adhere and promotes browning.
  3. In a small bowl, combine the dried dill weed, garlic powder, onion powder, paprika, kosher salt, and black pepper. Stir with a fork to ensure uniform distribution.
  4. Sprinkle the seasoning mixture over the oiled potato wedges. Toss vigorously with your hands or a spatula until every wedge is evenly dusted with the herb blend.
  5. Arrange the seasoned wedges in a single layer on the prepared baking sheet, cut sides down. Leave a small gap between each wedge to allow hot air to circulate, which ensures crispness instead of steaming.
  6. Bake for 20 minutes. The wedges will be lightly browned on the bottom edges.
  7. Remove the baking sheet from the oven. Using a thin metal spatula, carefully flip each wedge over so the opposite cut side is now facing down. This promotes even browning on all exposed surfaces.
  8. Return the sheet to the oven and continue baking for an additional 15 minutes, or until the wedges are deep golden brown and crispy on the outside, and a knife inserted into the thickest part meets no resistance.
  9. Remove from the oven and let the wedges rest on the baking sheet for 2 minutes. This allows them to firm up slightly before serving.
  10. Transfer to a serving platter, sprinkle with a pinch of additional kosher salt if desired, and serve hot. The wedges are best enjoyed immediately while the exterior remains crisp.

Notes

Store leftover wedges in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispness, place them on a baking sheet in a 400°F (204°C) oven for 8-10 minutes. Avoid microwaving, as it will make the wedges soggy. For best results, consume within 3 days. Freezing is not recommended as the texture degrades significantly upon thawing.

Nutrition

Keywords: Boston Market potato wedges, dill potato wedges, oven baked potato wedges, crispy potato wedges, roasted potato wedges, American side dish, easy potato recipe, snack, garlic dill potatoes, homemade potato wedges

Find it online: https://copycatkitchenco.com/boston-market-dill-potato-wedges/