Air Fryer Potato Wedges Dip (Printer View)

Golden air-fried potato wedges served with a smooth, tangy spring onion dip for a tasty treat.

# Components:

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

# Method steps:

01 - Preheat 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 cornstarch until evenly coated.
03 - Arrange seasoned wedges in air fryer basket in a single layer, cooking in batches if necessary.
04 - Air fry for 20 to 25 minutes, shaking basket halfway through cooking, until golden and crispy.
05 - While potatoes cook, combine sour cream, Greek yogurt, spring onions, lemon juice, salt, pepper, and garlic powder in a medium bowl. Mix until smooth and refrigerate until serving.
06 - Transfer hot potato wedges to serving platter and serve with spring onion dip on the side.

# Expert Advice:

01 -
  • The outside gets shatteringly crispy while the inside stays fluffy, with zero greasy feeling that deep frying leaves behind.
  • You can have golden, restaurant-worthy wedges ready in under 40 minutes with almost no cleanup.
  • The dip comes together in the time the potatoes cook, so there's no waiting around or juggling pans.
02 -
  • The shake at the halfway point is non-negotiable—skip it and you'll end up with one side crispy and the other side pale and limp, which is a real disappointment.
  • Don't crowd the basket thinking you'll save time; air fryers work by circulating hot air, and stacking wedges will steam them instead of crisping them beautifully.
  • If your dip tastes flat after mixing, it's probably because the dairy toned down the seasonings, so taste and adjust before serving rather than hoping it comes alive at the table.
03 -
  • The corn starch is optional but honestly worth keeping on hand because it's the difference between regular crispy and that impossibly shatteringly crispy exterior that makes people pause and ask what you did.
  • If your spring onions are particularly large or tough looking, slice them on a bias and use the tender white and light green parts for the dip while saving the darker green parts as a garnish, because presentation matters more than we admit.
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