Air Fryer Potato Wedges (Printable)

Crispy golden potato wedges paired with a creamy tangy spring onion dip make an ideal snack or side.

# 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 for extra crispiness

→ 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

# How-To Steps:

01 - Preheat your air fryer to 390°F for 3 minutes.
02 - In a large mixing bowl, toss potato wedges with olive oil, garlic powder, smoked paprika, black pepper, salt, and cornstarch until evenly coated.
03 - Arrange the 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 potatoes cook, whisk together sour cream, Greek yogurt, spring onions, lemon juice, salt, pepper, and garlic powder in a medium bowl until smooth. Refrigerate until ready to serve.
06 - Transfer hot potato wedges to a serving plate and present with spring onion dip on the side.

# Expert Hints:

01 -
  • They're ready in less than 45 minutes from potato to plate, with barely any hands-on work.
  • The dip is so creamy and tangy that it tastes like you spent hours perfecting it, when really you just mixed five things together.
  • No oil splatters on your stovetop, no lingering fried smell in your kitchen—just golden, crispy wedges and clean hands.
02 -
  • Don't skip the preheat time—I learned this the hard way when my first batch came out limp instead of crispy, and discovered that 3 minutes of preheat makes an enormous difference in texture.
  • The halfway shake is non-negotiable if you want wedges that are evenly golden; without it, you'll get some pieces that stay pale while others brown too dark.
03 -
  • Pat your potatoes completely dry after cutting them; any moisture on the surface will steam instead of fry, and you'll lose that crispy texture you're after.
  • If you don't have smoked paprika, regular paprika works, but smoked paprika is worth keeping on hand because it adds a complexity that feels almost like you've been cooking them over a fire.
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