Active Time
10 minutes
Total Time
45 minutes
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.
No air-fryer? Head this way for oven-roasted potato wedges →
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What you’ll need
COSORI Air Fryer Max
$120 At Amazon
Soom Tahini
$9 At BA Market
Whisk
$10 At Amazon
Citrus Juicer
$20 $15 At Amazon
Ingredients
4 Servings
Potatoes
2
1
1
1
½
3
Sauce
½
¼
1½
1½
3
Special Equipment
Preparation
Potatoes
Step 1
Preheat air fryer to 380°. 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.
Step 2
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.
Step 3
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.
Step 4
Transfer potatoes to air fryer basket and cook, shaking halfway through, until deep golden brown and cooked through, 30–40 minutes.
Sauce
Step 5
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.
Step 6
Transfer potatoes to a platter. Season with salt and sprinkle remaining 2 Tbsp. chives over. Serve with sauce alongside.
Editor’s note: This recipe was first printed in October 2021. Head this way for more of our best potato recipes →
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Reviews (9)
Back to TopI had reviewed the other comments before making this recipe - but time wise, I think it depends on which air fryer you use. I have a Breville BSOA and while it air fries - it isn't quite the same as the basic air fryer. I started with 380 degrees, but increased to 420 as it was taking a while to brown. I cooked for 40 minutes. My lessons learned were that you can't use too many potato wedges - they need to be flat, and not stacked up. For three people, I would use just three potatoes max. I also flipped them vs shaking the pan. I had to do this around 3 times total or they wouldn't have browned evenly. I didn't use the entire seasoning mix. Overall, they were good, but I'm not sure it was worth the extra effort. I usually boil the wedges, and then shake roughly in a bowl with seasoning and EVOO - this makes for a lot more areas for crisping. I then just cook in a regular oven on parchment paper lined cookie sheet at about 400-425. Turn once during baking. Takes about 30-40 min.
Sandy
Texas
7/3/2023
Agree with other reviewer about the time. Ours were super crispy in about 28 minutes--a bit overcooked, too. I'd either lower the amount of time to about 25 minute or increase the thickness of the potato to 3/8" or maybe 1/2". We cut the recipe in half, which was more than enough for two people...also used non-fat yogurt, which seemed to work fine--the dip was tasty.
Lebo151
Pittsburgh, PA
12/5/2021
Great spices. But 45 minutes in an air fryer gives you burnt potatoes. You guys need to recheck that time on your air fryer. Maybe 45 in an oven
Anonymous
Dallas, Texas
10/13/2021
45 minutes is not an attractive thought.guess I’ll stick with my original method but thanks for clarifying to rid me of my misconceptions.
Anonymous
Montana
10/9/2021