Air Fryer Potato Wedges (Printable View)

Crispy potato wedges paired with a tangy spring onion dip for snack or side enjoyment.

# What You’ll 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 cornstarch, optional

→ 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 It:

01 - Preheat air fryer to 390°F for 3 minutes.
02 - In a large bowl, toss potato wedges with olive oil, garlic powder, smoked paprika, black pepper, salt, and cornstarch until evenly coated.
03 - Arrange the seasoned wedges in the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding.
04 - Air fry for 20 to 25 minutes, shaking the basket halfway through cooking, until golden and crispy.
05 - While potatoes cook, combine sour cream, Greek yogurt, 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 a serving platter and serve alongside the chilled spring onion dip.

# Best Practices:

01 -
  • The outsides get impossibly crispy while the insides stay fluffy, and you don't need to heat up your whole kitchen or babysit hot oil.
  • That spring onion dip tastes fancy but comes together in the time it takes the potatoes to cook, making you look like you actually planned ahead.
02 -
  • Don't skip the preheat or try to rush it, because a cold air fryer basket means your wedges will steam instead of crisp, and that's a disappointment you'll taste immediately.
  • The dip is way better if you let it chill for even 10 minutes while the potatoes finish cooking, because cold dip against hot wedges is genuinely part of the experience.
03 -
  • Cut your wedges roughly the same thickness so they cook evenly, and don't feel like you have to make them perfect—slightly uneven sizes actually cook better because different surfaces crisp at different rates.
  • If your spring onions are particularly thick, slice them thin on an angle so they distribute throughout the dip instead of clumping in one spot.
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