Crispy Air Fryer Potato Wedges (Print version)

Golden potato wedges air-fried to crispiness and paired with a creamy, tangy spring onion dip.

# What You Need:

→ Potato Wedges

01 - 1.76 lb 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 - 0.66 cup sour cream
09 - 0.44 cup 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

# Directions:

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 corn starch until evenly coated
03 - Arrange seasoned wedges in air fryer basket in a single layer, cooking in batches if necessary
04 - Air fry for 20-25 minutes, shaking basket halfway through, 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, stirring until smooth. Refrigerate until serving
06 - Transfer hot potato wedges to serving plate and serve alongside spring onion dip

# Expert Advice:

01 -
  • You get restaurant-quality crispy wedges without any deep frying mess or lingering oil smell in your kitchen.
  • The spring onion dip is tangy and creamy enough to make you want to dip everything in sight, yet takes less time than chopping the potatoes.
02 -
  • Don't skip the preheat step—a cold or lukewarm air fryer basket is the main reason home cooks end up with soggy results instead of crispy wedges.
  • Corn starch is a game-changer if you have it, but it's genuinely optional; the real secret is using enough oil and shaking the basket halfway through for even cooking.
03 -
  • Pat your cut potatoes completely dry with paper towels before tossing with oil—excess moisture is the enemy of crispiness and causes uneven browning.
  • If you're making this for a crowd, set up a dip station with the wedges and dip separate so people can grab them throughout, rather than trying to time everything perfectly.
Return