Air Fryer Potato Wedges (View Print Version)

Golden crispy potato wedges served with a creamy spring onion dip, ideal for snacks or sides.

# What You'll 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 cornstarch

→ Spring Onion Dip

08 - 5.3 oz sour cream
09 - 3.5 oz 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

# Method:

01 - Preheat air fryer to 390°F for 3 minutes.
02 - In a large bowl, combine potato wedges with olive oil, garlic powder, smoked paprika, black pepper, salt, and cornstarch. Toss 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 to 25 minutes, shaking 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 ready to serve.
06 - Plate hot potato wedges and serve with spring onion dip on the side.

# Expert Advice:

01 -
  • The wedges turn impossibly crispy on the outside while staying fluffy inside—no oil splatters or lingering kitchen smells.
  • The spring onion dip tastes restaurant-quality but comes together in under five minutes while the potatoes cook.
  • It's endlessly customizable depending on what you have in your fridge or what mood you're in.
02 -
  • Don't skip the halfway shake—wedges that sit untouched cook unevenly, and you'll end up with some golden pieces and some pale ones.
  • The dip is better made 15 minutes before serving so flavors meld, but don't make it hours ahead or the spring onions will turn a bit limp and lose their fresh bite.
03 -
  • Pat your potatoes completely dry before tossing with oil—any excess moisture will steam rather than crisp, so a kitchen towel is your best friend here.
  • The corn starch truly does make a difference if crispiness is your goal; it's the secret weapon that transforms good wedges into unbelievably crispy ones.
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