Potato Wedges with Yogurt-Tahini Sauce (Air Fryer)

Looking for a side dish that’s crispy on the outside, fluffy on the inside, and requires minimal work from you? This air fryer potatoes recipe delivers. Rather than turning the spud into french fries (which, honestly, you could just buy frozen), these air-fried potatoes are cut into thick wedges and tossed in a spicy, cajun seasoning–inspired spice blend before being air-fried until golden.

We like russets here since their starchiness allows the exposed parts of the potato to crisp up, while transforming the insides of the wedges to puffy-soft potato - Yukon gold potatoes will also work. Soaking the wedges in cold water prevents them from sticking together and encourages even more crisp—but do dry them well before seasoning. The oil is essential here, so don’t skimp or sub in cooking spray unless you absolutely can’t help it.

As for the spice mix, feel free to play around. Sub in store-bought taco seasoning, an Italian seasoning blend, or togarashi. Keep it basic with kosher salt and freshly ground black pepper. Or garnish the cooked potatoes with shredded Parmesan and fresh herbs.

To serve, you couldn’t do much better than this cooling creamy yogurt sauce mixed with lemon juice, sriracha, and tahini (we love Soom brand), but you could also make a sour-cream-based pickle dip or just load your plate with a big squirt of ketchup.

Potatoes:
2 lb large russet potatoes, unpeeled, cut into ¼" thick wedges (about 3)
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 Tbsp. garlic powder
1 Tbsp. ground paprika
½ tsp. ground cayenne pepper
3 Tbsp. extra-virgin olive oil

Sauce:
1 lemon, freshly juiced
½ cup plain whole-milk yogurt
¼ cup tahini (such as Soom)
1½ tsp. pure maple syrup
1½ tsp. sriracha
Kosher salt
3 Tbsp. chives, finely chopped, divided

Make the Potatoes:
Preheat air fryer to 380F°.

Place 2 lb large russet potatoes, unpeeled, cut into ¼"-thick wedges in a large bowl and pour in cool water to cover. Soak 15 minutes. Drain and pat dry with paper towels.

Whisk 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. garlic powder, 1 Tbsp. paprika, and ½ tsp. cayenne pepper in a small bowl until combined.

Wipe large bowl dry and return potatoes to it. Toss with 3 Tbsp. extra-virgin olive 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.

Transfer potatoes to air fryer basket and cook, shaking halfway through, until deep golden brown and cooked through, 30-40 minutes.

Make the Sauce:
Whisk the Juice of 1 lemon, ½ cup plain whole-milk yogurt, ¼ cup tahini, 1½ tsp. maple syrup, and 1½ tsp. sriracha in a small bowl until smooth. Season with kosher salt. Stir in 1 Tbsp. finely chopped chives.

Transfer potatoes to a platter. Season with salt and sprinkle remaining 2 Tbsp. chives over. Serve with sauce alongside.

Makes 4 servings.