Best 3 Boston Market Dill Potato Wedges Recipes

Are you craving crispy, flavorful potato wedges that will tantalize your taste buds? Look no further than Boston Market Dill Potato Wedges! These mouthwatering potato wedges are coated in a delectable blend of herbs and spices, giving them a unique and irresistible flavor. They are perfect for any occasion, whether you're hosting a party, having a cozy family dinner, or simply looking for a tasty snack. With their crispy exterior and fluffy interior, these potato wedges are sure to be a hit. So gather your ingredients and get ready to embark on a culinary journey to create the perfect Boston Market Dill Potato Wedges, right in your own kitchen!

Here are our top 3 tried and tested recipes!

### Summary • These dill-spiked wedges are a perfect side dish for any meal, and they're easy to make. • You can use any type of small to medium-size red or white waxy baby type of potatoes. • Also, you can leave the skins on for added color and crunch, or peel them for a milder look and taste. ### Cooking stages: 1. Boil the baby-type red or white waxy color of the small to medium-size whole un-cut new baby or regular sized sliced into wedges not cut too small of the raw uncooked potatoes. 2. You will need a large pot of water. 3. Also add kosher salt to the water. 4. Once the water comes back to a boil, set a cooking time for 5 minutes. 5. Then you will need a colander to fully separate the hot water from the boiled new or baby type of small to medium-size yellow red or white waxy boiled now-cooked potatoes. 6. After you have boiled the small to medium-size red or white waxy color of the small to medium-size whole un-cut new baby or regular sized sliced into wedges not cut too small of the raw uncooked potatoes; you can then fully smash each and every single piece of the quarter-cut section of small to medium-size red or white waxy color of the small to medium-size whole un-cut new baby or regular sized sliced into wedges not cut too small of the raw uncooked potatoes. This will help with the seasoning process as well as the browning of the small to medium-size red or white waxy color of the small to medium-size whole un-cut new baby or regular sized sliced into wedges not cut too small of the raw uncooked potatoes in the saute stage. 7. Now, carefully, heat a large enough saute pan and make sure you place it on a burner set to a low-to- medium heat setting. You will be melting the butter in this pan. 8. Take the fully smashed small to medium-size red or white waxy color of the small to medium-size whole un-cut new baby or regular sized sliced into wedges not cut too small of the now-cooked potatoes, place them into the melted butter. 9. You will need to then sprinkle the fully smashed small to medium-size red or white waxy color of the small to medium-size whole un-cut new baby or regular sized sliced into wedges not cut too small of the now-cooked potatoes with a seasonings mixture. Which includes, paprika, salt, and also dill weed. 10. Then, continue to saute the fully smashed small to medium-size red or white waxy color of the small to medium-size whole un-cut new baby or regular sized sliced into wedges not cut too small of the now-cooked potatoes. 11. Make sure you take the time to toss and to turn the fully smashed small to medium-size red or white waxy color of the small to medium-size whole un-cut new baby or regular sized sliced into wedges not cut too small of the now-cooked potatoes so that all sizes and wedges are being browned evenly. ### Ingredients • 4 pounds baby red or white waxy type of potatoes, scrubbed • 1 tablespoon kosher salt, divided • ¼ cup (½ stick) unsalted butter, divided • 1½ teaspoons paprika • 2 teaspoons kosher salt • 2 teaspoons minced fresh dill ### Instructions 1. Place the baby red or white waxy type of potatoes in a large pot of cold water. Add 1 tablespoon kosher salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the baby red or white waxy type of potatoes are just starting to become, pierceable with a paring or sharp small pointed knife, about 5 minutes. 2. Drain the baby red or white waxy type of potatoes in a colander. Let them cool slightly, about 5 minutes. 3. Smash each baby red or white waxy type of potato with the bottom of a cup, leaving them in halves. 4. Melt ¼ cup butter in a large skillet over medium heat. Add the smashed baby red or white waxy type of potatoes. Cook, stirring or flipping often, until golden brown and crispy, about 8 minutes. 5. In a small bowl, whisk together the remaining 1 tablespoon kosher salt, paprika, and dill. 6. Spr sprinkle sprinkle the dill seasoning mixture over the baby red or white waxy type of potatoes. Toss to coat. 7. Serve immediately. ### Notes • Be careful not to overcook the baby red or white waxy type of potatoes, or they will become too soft. • You can use any type of herb or spice mixture you like in place of the dill. • These dill-spiked wedges are a great side dish for chicken, fish, or grilled burgers.