Air Fryer Potato Wedges (Printable version)

Golden potato wedges made with garlic and smoked paprika, paired with a tangy spring onion dip.

# 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

→ 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

# Directions:

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 corn starch 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 20-25 minutes, shaking the basket halfway through, until golden and crispy.
05 - In a medium bowl, combine sour cream, Greek yogurt, spring onions, lemon juice, salt, pepper, and garlic powder until smooth. Refrigerate until ready to serve.
06 - Transfer hot potato wedges to a serving platter and serve with spring onion dip on the side.

# Expert Advice:

01 -
  • Crispy outside, tender inside, with absolutely zero guilt about the cooking method.
  • The spring onion dip is tangy enough to cut through richness but creamy enough to make people ask for the recipe.
  • Done in 40 minutes total, which means you can make this on a weeknight without losing your mind.
02 -
  • Cutting your potatoes into actual wedges instead of thin fries matters tremendously—they need enough thickness to stay creamy inside while the exterior crisps, and skinny cuts won't give you that textural contrast.
  • Don't skip the halfway shake; I learned this the hard way by standing in my kitchen watching some wedges turn golden while others stayed stubbornly pale, and now I shake like my life depends on it.
03 -
  • Pat your potatoes completely dry before coating them in oil—moisture is the enemy of crispiness, and any water clinging to the surface will steam instead of fry.
  • If you're cooking for a crowd, prep your wedges and dip ahead of time and air fry just before serving; the wedges are best eaten within minutes of cooking while they're still hot and shattering.
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