Save My air fryer sat on the counter for weeks before I really understood what it could do, until a friend casually mentioned how theirs made potato wedges that rivaled the ones from their favorite pub. That casual comment sparked something, and suddenly I was experimenting with angles, temperatures, and that magical shake halfway through. The first batch came out golden and impossibly crispy on the outside, tender inside, and I realized I'd been missing out on one of the simplest joys in the kitchen. Paired with a cool, tangy spring onion dip, these wedges became my go-to whenever I needed something that looked fancy but required barely any fuss.
I made these for a casual Sunday gathering once, and someone asked if I'd ordered them from somewhere because they looked too polished for home cooking. That moment of mild pride was quickly followed by them discovering the spring onion dip, and suddenly everyone was dunking wedges like they were at a festival. What started as a simple side dish became the star of the table, with people actually choosing it over the main course components.
Ingredients
- Russet or Yukon Gold potatoes (800 g, about 4 medium): Russets give you that fluffy interior while Yukon Golds add a subtle butteriness, so pick whichever you have on hand and don't stress about it.
- Olive oil (2 tbsp): This is your adhesive for the seasonings, so don't skip it or use too little, or your wedges will be pale and sad.
- Garlic powder (1 tsp): Ground garlic that's been dried out concentrates the flavor in a way fresh garlic can't in the air fryer, making every bite savory.
- Smoked paprika (1 tsp): This is what gives the wedges that subtle smoky depth that makes people ask what your secret ingredient is.
- Ground black pepper (1/2 tsp): Fresh cracked is nicer if you have it, but pre-ground works just fine and nobody will know the difference.
- Salt (1 tsp): Season generously here because potatoes are a blank canvas that can take it without tasting salty overall.
- Corn starch (1 tbsp, optional): This tiny addition is what pushes the crispiness over the edge into that shatteringly crunchy territory.
- Sour cream (150 g): The tangy base that makes the dip feel luxurious without being heavy, and it holds everything together beautifully.
- Greek yogurt (100 g): This adds protein and keeps the dip lighter than pure sour cream, plus it gives a creamy texture without heaviness.
- Spring onions (3, finely sliced): Use both the green and white parts, because the whites add a gentle bite while the greens bring freshness and visual appeal.
- Lemon juice (1 tbsp): Just enough to wake up the dip and make the spring onion flavor pop without making it taste citrusy.
- Salt and pepper for the dip (1/2 tsp salt, 1/4 tsp pepper): Taste as you go because the sour cream can mask flavors, and you want it to sing.
- Garlic powder for the dip (1/4 tsp): A whisper of garlic that echoes the wedges and ties everything together on the plate.
Instructions
- Fire up the air fryer:
- Preheat to 200°C (390°F) for 3 minutes while you cut your potatoes, because you want it ready to go the moment your wedges are seasoned and ready.
- Coat the wedges:
- Toss your potato wedges with olive oil, garlic powder, smoked paprika, black pepper, salt, and cornstarch in a large bowl until every piece is evenly dressed. The oil helps everything stick, and the cornstarch is your secret weapon for that extra shatteringly crispy exterior.
- Arrange in the basket:
- Lay the wedges in the air fryer basket in a single layer, working in batches if your fryer is smaller, because crowding them means they'll steam instead of crisp. A little space around each wedge is the difference between golden and pale.
- Cook with a shake:
- Air fry for 20 to 25 minutes, shaking the basket halfway through to ensure even browning. You'll know they're done when the edges are deep golden and they sound crispy when you tap them with a spoon.
- Mix the dip:
- While the potatoes cook, combine sour cream and Greek yogurt in a bowl, then fold in your finely sliced spring onions, lemon juice, salt, pepper, and garlic powder until smooth and creamy. Taste it and adjust the lemon or salt to your liking, then pop it in the fridge until you're ready to serve.
- Bring it all together:
- Serve the hot wedges alongside the chilled dip, and watch people light up when they take their first bite.
Save There was an evening when my daughter brought home a friend who was vegetarian, and I suddenly realized I'd planned a meal that didn't account for it, but these wedges saved the day. They transformed into something special because of the effort I put into the seasoning and the crispiness, and it became this moment where food wasn't about categories or dietary needs—it was just about sharing something good and watching someone else enjoy it.
Timing Your Air Fryer Batch
If you're cooking for more than four people, you'll likely need to work in batches, which means your first batch will finish while you're cooking the second. Keep the cooked wedges warm on a plate loosely covered with foil while you finish the rest, or if you have two air fryers like some of my friends do, load them both and you're done faster. The dip, by contrast, can sit in the fridge for hours and actually tastes better when everything has marinated together.
Variations and Flavor Adventures
Once you nail this basic version, the wedges become a canvas for experimentation. I've tossed them with different spice blends, tried curry powder for an Indian-inspired angle, and even mixed in a touch of cayenne when I wanted heat without it being obvious. The spring onion dip is just as flexible—fresh herbs like dill or parsley scattered into the creamy base change the entire direction of the dish, and a touch of sriracha stirred in creates something unexpectedly exciting.
The Crispy Factor and Storage
These wedges are best enjoyed immediately while the steam is still rising and the outside gives way to that fluffy interior with a satisfying crack. They can be made a few hours ahead and reheated briefly in the air fryer at a lower temperature, though the dip is really the only component that truly improves with time, as the flavors meld and deepen. If you've somehow got leftovers, store them separately from the dip because the dip will make them soggy overnight, but they're fantastic cold the next day if you just want a quick snack.
- Add a sprinkle of fresh parsley or chives over the cooked wedges for color and a hint of herb flavor that makes them feel restaurant-worthy.
- Sweet potatoes can substitute for regular potatoes, though they might need 2 to 3 extra minutes depending on how thick you cut them.
- For a spicy dip, stir in a tiny pinch of cayenne or a swirl of hot sauce, tasting as you go so it doesn't overwhelm the delicate spring onion flavor.
Save There's something deeply satisfying about pulling golden wedges from an air fryer and watching people reach for them without hesitation, knowing that the crispy outside and fluffy inside came from a simple technique executed well. This recipe taught me that sometimes the best food doesn't need to be complicated—it just needs attention and the right temperature.
Kitchen Help
- → How do I ensure the potato wedges get crispy in the air fryer?
Toss the wedges in olive oil and optional cornstarch before air frying. Make sure to space them out for even crispiness and shake the basket halfway through cooking.
- → Can I substitute the potatoes with another vegetable?
Sweet potatoes can be used as an alternative, but adjust the cooking time slightly for optimal texture.
- → What can I use instead of sour cream in the dip?
Greek yogurt alone or a blend of regular yogurt can replace sour cream for a lighter, creamy texture.
- → Is this dish suitable for gluten-free diets?
Yes, as long as all ingredients used are certified gluten-free, this dish fits gluten-free preferences.
- → How can I add more flavor to the potato wedges?
Sprinkle freshly chopped parsley or chives over the cooked wedges to enhance freshness and aroma.
