Cutting: Peel the potatoes and cut into wedges (halve, then cut the halves into thirds)
Boiling: Boil the potatoes adding the salt and the garlic to the boiling water. The potatoes should be soft but firm. Once they are tender but firm remove from water. While the potatoes are boiling, pre-heat the oven to 450 ºF [230 ºC] if you'll roast the potatoes in the oven.
Seasoning: Mix in olive oil, dill (or rosemary) and paprika. Pour on the potatoes, add salt and pepper (half a teaspoon of each) and mix everything well until the potatoes are coated in oil and herbs. Try to keep the wedges intact.
Oven Roasting: To cook in the oven, spread over an oil-coated or non-stick baking tray, keeping the wedges as far apart from each other as possible. Cook in the oven until the wedges are golden brown (about 20 minutes). Take them out of the oven. Serve hot.
Air frying: To cook in the air fryer, place the potatoes in the air fryer pot, keeping the wedges as far apart from each other as possible. Cook for 16-20 mins at 400 ºF [200 ºC], or as recommended by the manufacturer. Serve hot.
Notes
You can use either dill or rosemary, the taste is different but both options are very good.