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Crispy on the outside, soft and fluffy on the inside, these potato wedges are tossed in a seasoning spice blend and then fried until golden. Serve them with a cooling creamy yogurt-tahini sauce or sub your favorite plant-based yogurt to make this dairy-free and vegan.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
4 Servings
Fries
2
lb. large russet potatoes (about 3), unpeeled, cut into ¼”-thick wedges
1
Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1
Tbsp. garlic powder
1
Tbsp. paprika
½
tsp. cayenne pepper
3
Tbsp. (or more) extra-virgin olive oil
Sauce
Juice of 1 lemon
½
cup plain whole-milk yogurt
¼
cup tahini
1½
tsp. maple syrup
1½
tsp. Sriracha
Kosher salt
3
Tbsp. finely chopped chives, divided
Special Equipment
An air fryer
Preparation
Fries
Step 1
Heat air fryer to 380°. Place potatoes in a large bowl and pour in cool water to cover. Soak 15 minutes. Drain and pat dry with paper towels.
Step 2
Whisk salt, garlic powder, paprika, and cayenne in a small bowl until combined.
Step 3
Wipe out bowl and return potatoes to bowl. Toss with oil until well coated. (If any dry spots remain, toss with another 1 Tbsp. oil.) Gradually sprinkle spice mixture over, tossing potatoes to evenly coat.
Step 4
Transfer potatoes to air fryer and cook, shaking halfway through, until deep golden brown and cooked through, 40–45 minutes.
Sauce
Step 5
Whisk lemon juice, yogurt, tahini, maple syrup, and Sriracha in a small bowl until smooth. Season with salt. Stir in 1 Tbsp. chives.
Step 6
Transfer potatoes to a platter. Season with salt and sprinkle remaining 2 Tbsp. chives over. Serve with sauce alongside.
How would you rate Air Fryer Spiced Potato Wedge Fries With Yogurt-Tahini Sauce?
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Crispy on the outside, soft and fluffy on the inside, these potato wedges are tossed in a seasoning spice blend and then fried until golden. Serve them with a cooling creamy yogurt-tahini sauce or sub your favorite plant-based yogurt to make this dairy-free and vegan.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients4 ServingsFries2lb. large russet potatoes (about 3), unpeeled, cut into ¼”-thick wedges1Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt1Tbsp. garlic powder1Tbsp. paprika½tsp. cayenne pepper3Tbsp. (or more) extra-virgin olive oilSauceJuice of 1 lemon½cup plain whole-milk yogurt¼cup tahini1½tsp. maple syrup1½tsp. SrirachaKosher salt3Tbsp. finely chopped chives, dividedSpecial EquipmentAn air fryerPreparationFriesStep 1Heat air fryer to 380°. Place potatoes in a large bowl and pour in cool water to cover. Soak 15 minutes. Drain and pat dry with paper towels.Step 2Whisk salt, garlic powder, paprika, and cayenne in a small bowl until combined.Step 3Wipe out bowl and return potatoes to bowl. Toss with oil until well coated. (If any dry spots remain, toss with another 1 Tbsp. oil.) Gradually sprinkle spice mixture over, tossing potatoes to evenly coat.Step 4Transfer potatoes to air fryer and cook, shaking halfway through, until deep golden brown and cooked through, 40–45 minutes.SauceStep 5Whisk lemon juice, yogurt, tahini, maple syrup, and Sriracha in a small bowl until smooth. Season with salt. Stir in 1 Tbsp. chives.Step 6Transfer potatoes to a platter. Season with salt and sprinkle remaining 2 Tbsp. chives over. Serve with sauce alongside.How would you rate Air Fryer Spiced Potato Wedge Fries With Yogurt-Tahini Sauce?