This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Copycat Boston Market Dill Potato Wedges
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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.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
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
directions
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.
recipe tips
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.
common recipe questions
What type of potatoes are best for this recipe?
New red potatoes are recommended for their creamy texture and thin skin, which holds up well when cooked and adds flavor.
Can I use other types of potatoes?
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.
Why do you boil the potatoes before frying?
Boiling helps to partially cook the potatoes, making sure they become tender inside while getting a crispy exterior when fried.
How long should I boil the potatoes?
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.
What can I substitute for butter?
Olive oil or vegetable oil can be used as a healthier alternative, although it will alter the flavor slightly.
Can I add fresh dill instead of dried?
You can use fresh dill; however, use about three times the amount of dried dill, as it has a milder flavor than dried.
How do I know when the potato wedges are done cooking?
The wedges are done when they are golden brown and crispy on the outside and easily pierced with a fork or knife.
Can I make this dish ahead of time?
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.
How long can I store leftovers?
Leftover potato wedges can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze the potato wedges?
It's not recommended to freeze cooked potato wedges, as they can become soggy when reheated. It's better to enjoy them fresh.
How can I reheat leftovers?
To reheat, place them in a preheated oven or air fryer at 375 degrees F until heated through and crispy, about 10-15 minutes.
Can I spice up the flavor with additional seasonings?
Add smoked paprika, garlic powder, cayenne pepper, or onion powder to the seasoning mix for more flavor variations.
nutrition data
327 calories, 23 grams fat, 28 grams carbohydrates, 4 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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