Air Fryer Potato Wedges Dip

My air fryer sits on the counter like a loyal friend, and these potato wedges are what turned me from skeptic to believer. There was something almost magical the first time I watched them transform from limp potato slivers into golden, crispy treasures in what felt like minutes. The spring onion dip emerged from my fridge that same afternoon, and suddenly what started as a random weeknight craving became the snack everyone asks me to bring to gatherings.

I made these for my sister's impromptu dinner party when she texted me an hour before guests arrived asking if I could bring something. I threw together the dip while standing in her kitchen, borrowing her air fryer (which was nicer than mine, I won't lie), and watching her guests literally fight over the last wedge told me everything I needed to know about this recipe.

Ingredients

• Russet or Yukon Gold potatoes (800 g, about 4 medium): These varieties hold their shape and crisp up beautifully; russets get crispier edges while Yukon Golds stay creamier inside, so pick based on your mood.
• Olive oil (2 tbsp): This carries all your seasonings into every crevice, so don't skimp, but you also don't need more or your wedges will turn greasy.
• Garlic powder (1 tsp): Pre-ground is fine here since heat mellows it anyway; fresh garlic would burn before the potatoes crisp.
• Smoked paprika (1 tsp): This is the secret that makes people ask what restaurant you ordered from; it adds depth that regular paprika just doesn't deliver.
• Ground black pepper (1/2 tsp) and salt (1 tsp): Salt especially matters because it draws moisture to the surface early on, which sounds bad but actually helps achieve that crispy exterior.
• Corn starch (1 tbsp, optional): This genuinely changes the game if you want restaurant-style crispiness; it absorbs moisture and creates a thin, crackling crust.
• Sour cream (150 g): The tangy backbone of your dip; full-fat versions create a richer, more luxurious mouthfeel than low-fat alternatives.
• Greek yogurt (100 g): This lightens the dip without sacrificing creaminess and adds protein, making it feel less like pure indulgence.
• Spring onions (3, finely sliced): Fresh, bright, and essential; slicing them thin means they distribute evenly throughout rather than leaving bitter chunks.
• Lemon juice (1 tbsp): This prevents the dip from tasting flat and heavy; it's the acid that wakes everything up on your palate.
• Salt (1/2 tsp), black pepper (1/4 tsp), and garlic powder (1/4 tsp) for the dip: Less seasoning here than you'd expect because the sour cream and yogurt already have background flavors; you're building layers, not drowning.

Instructions

Fire up your air fryer and get it hot:

Set it to 200°C (390°F) and let it preheat for those full 3 minutes, even if it seems eager to start; a properly heated fryer is what gives you that crackling exterior. Skip this step and you'll end up with soggy, disappointed wedges.

Coat your wedges like they're going somewhere fancy:

Toss the cut potatoes with olive oil, garlic powder, smoked paprika, pepper, salt, and cornstarch in your largest bowl, making sure every piece gets a light, even coating. Use your hands if needed; you want the seasonings to cling, not pool at the bottom.

Arrange them in the basket, single layer only:

Crowding them means steam instead of crispiness, so if your basket feels snug, cook in two batches. Space matters more than speed here.

Air fry until they're golden and calling to you:

Set the timer for 20 to 25 minutes and shake the basket halfway through, which sounds tedious but takes 10 seconds and prevents uneven browning. You'll know they're done when they're deep golden and make a satisfying crunch when you poke one.

Mix your dip while the potatoes work:

Combine sour cream, Greek yogurt, finely sliced spring onions, lemon juice, salt, pepper, and garlic powder in a bowl and stir until smooth and creamy. Taste it and adjust acid and salt if needed; then stick it in the fridge so it's cold when the wedges hit the plate.

Bring it all together:

Plate your hot wedges and serve them alongside that cool, tangy dip, maybe while they're still steaming so the contrast is perfect.

Save

There's a specific moment when someone takes a wedge hot from the air fryer, dips it into that cold spring onion dip, and their eyes widen because the temperature contrast and flavor combination hit different. That's when this stops being a snack and becomes something worth remembering, worth making again, worth defending against skeptics who claim you can't make good fried food without actual frying.

Why the Air Fryer Changes Everything Here

Before air fryers, I'd either deep-fry these (messy, oily house for three days) or bake them (disappointing, cardboardy texture). The air fryer splits the difference by circulating scorching hot air, which crisps the outside through evaporation while the inside stays creamy and tender. It's physics doing the heavy lifting, which means you show up, season properly, and trust the machine. The result tastes like someone spent actual effort in a commercial kitchen, even though you spent 15 minutes prepping and maybe 30 seconds actively managing things.

The Spring Onion Dip Deserves Respect Too

This dip might seem like a supporting player, but it's genuinely the reason people come back. The sour cream brings tang, the Greek yogurt adds creaminess without heaviness, and the spring onions provide a fresh brightness that stops everything from tasting one-dimensional. Lemon juice is the unsung hero here because it prevents that dull flatness that happens when dairy and potatoes unite without acid to interrupt them. You can make this dip 24 hours ahead and it actually improves as flavors meld, which means less stress when you're serving.

Variations and Moments

Sweet potato wedges work beautifully here if you want to switch things up, though they cook slightly faster so watch them closer around the 18-minute mark. I've added fresh chives right after cooking, sprinkled everything bagel seasoning, even tried a curry powder addition that my partner didn't appreciate but I found oddly compelling. The dip is equally forgiving: swap Greek yogurt for regular yogurt if you want it lighter, add fresh dill if you have it, or squeeze more lemon if you like things brighter. The real joy is that once you understand the method, you can play around without worrying about breaking anything fundamental.

• Sweet potatoes need about 2 to 3 minutes less cooking time, so start checking around 17 minutes.
• Fresh herbs like dill, chives, or parsley sprinkled on hot wedges add a restaurant-quality finish in literally one second.
• Make the dip ahead and let it chill; cold dip against hot wedges is the whole textural experience.

Save

This recipe has become my go-to move when I want to feel like I pulled off something impressive without actually working that hard. The wedges and dip are proof that eating well doesn't require complicated technique or expensive equipment, just paying attention to the details that actually matter.

Recipe Questions & Answers

→ What type of potatoes work best for wedges?

Russet or Yukon Gold potatoes are ideal due to their firm texture and ability to crisp up nicely when air fried.

→ How can I make the wedges extra crispy?

Adding a tablespoon of corn starch to the seasoned potatoes helps absorb moisture and enhances crispiness during air frying.

→ Can I prepare the dip in advance?

Yes, the spring onion dip can be mixed ahead of time and chilled to allow flavors to meld before serving.

→ Is it possible to use sweet potatoes instead?

Sweet potatoes can be substituted but may require a longer cooking time due to their higher moisture content.

→ What herbs complement the potato wedges?

Fresh parsley or chives sprinkled on top add a fresh, aromatic touch enhancing the overall flavor.