Air Fryer Potato Wedges (Print Version)

Golden, crisp potato wedges served with a smooth spring onion dip for a flavorful snack or accompaniment.

# 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 corn starch, optional for extra crispiness

→ Spring Onion Dip

08 - 0.66 cup sour cream
09 - 0.44 cup Greek yogurt
10 - 3 spring onions, finely sliced
11 - 1 tablespoon fresh 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 your 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, cooking in batches if necessary.
04 - Air fry for 20 to 25 minutes, shaking the basket halfway through cooking, until golden and crispy.
05 - While the 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 serving.
06 - Transfer hot potato wedges to a serving plate and serve alongside the chilled spring onion dip.

# Expert Tips:

01 -
  • Crispy outside, fluffy inside wedges without deep-frying or excess oil weighing you down.
  • The spring onion dip is tangy and creamy enough to make you forget store-bought versions exist.
  • Ready in 40 minutes flat, perfect when friends text they're coming over in an hour.
  • Gluten-free and vegetarian, so it works for almost any dietary preference at the table.
02 -
  • Cornstarch truly is the difference between okay wedges and crispy-on-the-outside-fluffy-on-the-inside wedges—don't skip it just because it sounds odd.
  • Shaking the basket halfway through isn't optional; it's what prevents one side from browning faster than the other.
  • The dip needs to be cold when you serve it, which is why mixing it early and letting it chill while the wedges cook is non-negotiable for temperature contrast.
03 -
  • If your wedges aren't as crispy as you'd hoped, the air fryer temperature might be off—invest in a small oven thermometer to check, because even a 10-degree difference changes everything.
  • Toss the wedges in the oil and seasoning just before they go into the basket; letting them sit gets them soggy as the starch draws in moisture.
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