Air Fryer Potato Wedges Dip (Printable)

Crispy potato wedges paired with a creamy spring onion dip, perfect for snacking or accompanying meals.

# Ingredient List:

→ Potato Wedges

01 - 1.75 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 cornstarch, optional

→ Spring Onion Dip

08 - 0.66 cup sour cream
09 - 0.44 cup 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

# Directions:

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 cornstarch until evenly coated.
03 - Arrange the wedges in the air fryer basket in a single layer, cooking in batches if necessary to avoid overcrowding.
04 - Air fry for 20 to 25 minutes, shaking the basket halfway through cooking, 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, stirring until smooth. Chill until serving.
06 - Transfer hot potato wedges to a serving plate and present the spring onion dip alongside.

# Expert Tips:

01 -
  • These wedges are impossibly crispy outside and tender inside with barely any oil, making your kitchen smell like a proper chippy without the guilt.
  • The spring onion dip is tangy, creamy, and comes together in three minutes—it's the kind of thing people ask for the recipe for at dinner parties.
02 -
  • The halfway shake is non-negotiable; I learned this the hard way with a batch that browned unevenly and tasted bitter on the edges.
  • Don't let the dip sit for more than an hour before serving, or the spring onions will start to wilt and the vibrant green color fades.
03 -
  • Pat your cut potatoes dry before tossing with oil—any excess moisture prevents that perfect golden crisping.
  • That optional cornstarch isn't really optional if you want restaurant-quality crispiness that stays crunchy for more than five minutes.
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