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Air Fryer Spiced Potato Wedge Fries With Yogurt-Tahini Sauce

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Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks

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 (we love using Soom brand tahini!) or sub your favorite plant-based yogurt to make this dairy-free and vegan.

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What you’ll need

Recipe information

  • Yield

    4 Servings

Ingredients

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 (such as Soom)
1½ tsp. maple syrup
1½ tsp. Sriracha
Kosher salt
3 Tbsp. finely chopped chives, divided

Special Equipment

An air fryer

Preparation

  1. 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.

  2. 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.

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