Air Fryer Potato Wedges (Printable view)

Golden, crispy potato wedges served with a creamy, tangy spring onion dip for a tasty snack or side.

# What You Need:

→ Potato Wedges

01 - 1.76 lbs russet or Yukon Gold potatoes, scrubbed and cut into wedges
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon ground black pepper
06 - 1 teaspoon salt
07 - 1 tablespoon corn starch

→ Spring Onion Dip

08 - 5.3 oz sour cream
09 - 3.5 oz Greek yogurt
10 - 3 spring onions, finely sliced
11 - 1 tablespoon lemon juice
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon ground black pepper
14 - 0.25 teaspoon garlic powder

# How To Make:

01 - Set air fryer to 390°F and preheat for 3 minutes.
02 - In a large bowl, combine potato wedges with olive oil, garlic powder, smoked paprika, black pepper, salt, and corn starch. Toss until evenly coated.
03 - Place seasoned wedges in air fryer basket in a single layer, working in batches if necessary.
04 - Cook for 20-25 minutes, shaking the basket halfway through cooking, until golden and crispy.
05 - While potatoes cook, combine sour cream, Greek yogurt, sliced spring onions, lemon juice, salt, pepper, and garlic powder in a medium bowl. Mix until smooth and refrigerate until service.
06 - Transfer hot potato wedges to serving platter and serve immediately with chilled spring onion dip on the side.

# Expert Advice:

01 -
  • They're ready in under 40 minutes and require almost zero babysitting once you shake the basket halfway through.
  • The dip is bright and tangy enough that you'll find yourself eating it with a spoon straight from the bowl when no one's looking.
02 -
  • Moisture on your potatoes before cooking will steam them instead of crisping them, so pat them completely dry after cutting and rinsing.
  • The oil-to-spice ratio matters more than you'd think; too little oil and your wedges turn out pale and disappointing, but too much makes them heavy.
03 -
  • Don't wash your potatoes and immediately cut them; let them dry for a few minutes first or pat them with paper towels to ensure maximum crispiness.
  • If your spring onions are old and tough-looking, soak them in ice water for 10 minutes before slicing to revive them and make them fresher-tasting.
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