Air Fryer Potato Wedges Dip (Printer-friendly)

Golden potato wedges air-fried crisp, paired with a creamy spring onion dip that enhances every bite.

# Required Ingredients:

→ Potato Wedges

01 - 1.75 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

→ 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 - Set air fryer to 390°F and preheat for 3 minutes until fully heated.
02 - In a large mixing bowl, combine potato wedges with olive oil, garlic powder, smoked paprika, black pepper, salt, and cornstarch. Toss until all pieces are evenly coated with seasoning mixture.
03 - Transfer seasoned wedges to the air fryer basket in a single layer. If necessary, cook in multiple batches to avoid overcrowding and ensure even crisping.
04 - Cook for 20 to 25 minutes, shaking the basket halfway through the cooking time. Continue until wedges are golden brown and crispy on all sides.
05 - While potatoes cook, whisk together sour cream, Greek yogurt, sliced spring onions, lemon juice, salt, pepper, and garlic powder in a medium bowl until smooth and fully combined. Transfer to refrigerator.
06 - Transfer hot potato wedges to a serving platter. Serve immediately alongside chilled spring onion dip for dipping.

# Expert Suggestions:

01 -
  • They're genuinely crispy outside and fluffy inside without needing a deep fryer or excessive oil.
  • The spring onion dip is so good you'll find yourself making it for other things long after the wedges are gone.
  • Takes 40 minutes total, which means you can pull this together between work ending and guests arriving.
02 -
  • Overcrowding the air fryer basket is the number one way to end up with steamed potatoes instead of crispy ones—better to cook in two batches and have everything perfect than rush it.
  • Shaking the basket halfway through isn't optional; it's what separates golden, evenly crisped wedges from some cooked pieces and some pale ones.
03 -
  • Pat your potatoes dry after cutting—any lingering moisture becomes steam and works against crispiness, so even 30 seconds with a paper towel matters.
  • If your dip tastes flat, resist the urge to add salt; a few drops more lemon juice will wake it up instantly and more naturally.
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