Air Fryer Potato Wedges Dip (Printable)

Crispy potato wedges air-fried to golden perfection served with a creamy spring onion dip.

# 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 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 lemon juice
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon ground black pepper
14 - 0.25 teaspoon garlic powder

# How to Cook:

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 seasoned 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, until golden and crispy.
05 - While the potatoes cook, combine sour cream, Greek yogurt, spring onions, lemon juice, salt, pepper, and garlic powder in a medium bowl, mixing until smooth. Refrigerate until serving.
06 - Transfer the hot potato wedges to a serving plate and serve with the spring onion dip on the side.

# Expert Advice:

01 -
  • Crispy outside, fluffy inside, and ready in under 40 minutes without any deep-frying mess or oil splatters.
  • The spring onion dip tastes like restaurant quality but comes together in your bowl while the potatoes cook, giving you actual free time.
  • Once you nail this, you'll find yourself making it constantly because the ratio of effort to satisfaction is genuinely unbeatable.
02 -
  • Cornstarch is not optional if you want that authentic crispy-fried texture; I learned this after two batches of decent but not stunning wedges, and adding it changed everything.
  • The lemon juice in the dip must go in because it's the difference between something that tastes complete and something that tastes like you forgot an ingredient.
  • Shaking the basket halfway is not just a suggestion; neglecting this step once cost me a batch that was golden on one side and pale on the other, teaching me the hard way.
03 -
  • Pat your cut potatoes dry with paper towels before coating; even surface moisture creates steam instead of crispiness and you'll feel silly realizing this.
  • Use a mandoline to cut uniform wedges if your knife skills feel shaky; consistency means even cooking, which means no half-crispy, half-limp surprises.
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