Make these famous Boston Market potato wedges in your own kitchen. The trick is the boil the potatoes whole until they are slightly tender. Slice and saute in a wonderful puddle of butter kissed with garlic and dill. You won't know you're not sitting in the restaurant.
8 new red potatoes
2 cloves garlic, finely chopped
8 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 teaspoons dried dill weed
Scrub the potatoes and place in a pan of boiling water. Cook until just barely soft. Drain the potatoes well and when cool enough to handle, cut into wedges.
In a large skillet over medium-high heat, melt the butter. When melted, add the garlic and stir constantly for 1 minute.
Add the potatoes, salt, pepper, celery salt, and dill. Fry the potatoes, stirring occasionally, until the potatoes are browned and tender.
Serve hot.
Soak the cut potato wedges in cold water for 30 minutes before cooking to help remove excess starch and boost crispiness.
For an extra crunch, try coating the potato wedges in a light layer of flour before frying.
Always make sure the oil is hot enough before adding the potatoes to avoid them absorbing grease and becoming soggy; it should be shimmering but not smoking.
To make the dish healthier, try baking the wedges instead of frying them by tossing them in olive oil and seasoning and roasting at 425 degrees F until crispy.
Try different herbs like rosemary or thyme for a variety.
Serve with a dipping sauce like ranch or garlic aioli.
Sprinkle the hot potato wedges with freshly grated Parmesan cheese before serving.
For an even stronger garlic flavor, you can roast the garlic before adding it to the melted butter.
Remember to taste and adjust the seasoning before serving.
Garnish with fresh dill sprigs right before serving for a touch of freshness.
New red potatoes are recommended for their creamy texture and thin skin, which holds up well when cooked and adds flavor.
You can substitute with Yukon Gold or fingerling potatoes for similar results, but avoid starchy potatoes like russets, as they may become too fluffy and fall apart.
Boiling helps to partially cook the potatoes, making sure they become tender inside while getting a crispy exterior when fried.
Boil the potatoes until they are just barely soft, usually about 10-15 minutes, depending on their size. You want them firm enough to hold their shape during frying.
Olive oil or vegetable oil can be used as a healthier alternative, although it will alter the flavor slightly.
You can use fresh dill; however, use about three times the amount of dried dill, as it has a milder flavor than dried.
The wedges are done when they are golden brown and crispy on the outside and easily pierced with a fork or knife.
You can prepare the potatoes by boiling and cutting them ahead of time. Store them in the refrigerator until ready to fry, but it's best to fry them fresh for optimal crispiness.
Leftover potato wedges can be stored in an airtight container in the refrigerator for up to 3 days.
It's not recommended to freeze cooked potato wedges, as they can become soggy when reheated. It's better to enjoy them fresh.
To reheat, place them in a preheated oven or air fryer at 375 degrees F until heated through and crispy, about 10-15 minutes.
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