Merken My air fryer arrived on a rainy Tuesday, and I spent the first week treating it like a toy, frying everything in sight. But it was a batch of potato wedges that made me understand why people get so excited about this gadget—they emerged golden and impossibly crispy, with barely any oil. That's when I realized the magic wasn't just convenience; it was texture you couldn't easily replicate in the oven. The spring onion dip came together almost accidentally that same evening, born from some sour cream and whatever fresh herbs were lingering in the fridge.
I made these for a casual dinner party last spring, and something unexpected happened—people kept hovering near the kitchen, drawn by the sound of the air fryer and the smell of paprika and garlic. By the time everything hit the table, half the wedges were already gone, plucked straight from the basket. The dip became this quiet star of the evening; someone asked for the recipe before dessert even appeared.
Ingredients
- Russet or Yukon Gold potatoes (800 g): These varieties have the right balance of starch and moisture for wedges that crisp up beautifully without drying out, and their natural sweetness shines through when air-fried.
- Olive oil (2 tbsp): Just enough to coat the wedges evenly and help them brown without making the basket feel greasy afterward.
- Smoked paprika (1 tsp): This ingredient adds a subtle depth that feels fancy but tastes completely natural, like the potatoes were meant to taste this way.
- Garlic powder (1 tsp for wedges, 1/4 tsp for dip): Fresher than you'd expect from a powder, it distributes seasoning evenly and builds flavor throughout both components.
- Ground black pepper and salt (to taste): Season aggressively here; the air fryer intensifies flavors, so what seems right in the bowl often feels subtle once cooked.
- Corn starch (1 tbsp, optional): This is the secret weapon for extra crispiness—it absorbs surface moisture and creates an almost crispy-fried texture.
- Sour cream and Greek yogurt (150 g and 100 g): Together they create a dip that's tangy and thick without being heavy, and the Greek yogurt adds protein without making it taste thin.
- Spring onions (3, finely sliced): Fresh and mild compared to regular onions, they provide brightness and a subtle crunch that feels intentional rather than afterthought.
- Lemon juice (1 tbsp): Just enough to cut through richness and wake up all the other flavors without making the dip taste citrusy.
Instructions
- Preheat and prepare:
- Set your air fryer to 200°C and let it run for three minutes—this matters more than you'd think, because a properly heated basket browns the wedges faster and more evenly. While it warms, cut your potatoes into wedges about the size of your thumb, keeping them roughly uniform so nothing cooks too fast or too slow.
- Coat with confidence:
- Toss the wedges in a large bowl with olive oil, garlic powder, paprika, black pepper, salt, and corn starch if you're using it. Make sure every single piece gets touched by the seasonings, even the ones hiding at the bottom of the bowl—this takes about a minute and makes all the difference.
- Arrange in the basket:
- Lay the wedges in a single layer without crowding; they need air circulating around them to crisp up properly. If you're making a larger batch, work in two rounds rather than stacking them on top of each other.
- Cook with attention:
- Air fry for twenty to twenty-five minutes, and here's the crucial part: shake the basket halfway through to flip them and ensure even browning. You'll hear them rattle around, and that's exactly what you want.
- Mix the dip:
- While the wedges cook, combine sour cream and Greek yogurt in a medium bowl, then fold in the spring onions, lemon juice, salt, pepper, and garlic powder. Taste it and adjust—lemon juice brightness is intensely personal, so trust your palate here.
- Serve warm:
- Pull the wedges from the air fryer when they're golden and crispy, and serve them alongside the dip while they're still hot, or at least warm enough that you can taste their crispy exterior.
Merken There's a moment when you pull these wedges out of the air fryer and the heat hits your face, and you suddenly understand why people talk about cooking with such affection. It's not just about feeding yourself; it's about that moment of brief, perfect anticipation before the first bite.
Customizing Your Wedges
The beauty of this recipe lives in its flexibility, and you discover this quickly once you start experimenting. Sweet potatoes work beautifully here, though they cook slightly faster because they're softer, so check them around the eighteen-minute mark instead of waiting the full twenty-five. Russet potatoes create a fluffier interior, while Yukon Golds lean toward a creamier texture, so choose based on what you're in the mood for—or split the difference and use both.
The Dip Beyond Spring Onions
Once you master the base dip formula, you start seeing possibilities everywhere. Fresh herbs like chives, dill, or parsley can replace or join the spring onions, and a teaspoon of Dijon mustard adds unexpected sophistication if you're serving these alongside grilled meats. Garlic lovers can swap the powder for minced fresh garlic, though you'll want to let the dip sit for at least an hour so the flavors mellow and blend together.
Timing and Kitchen Flow
The magic of this recipe is that you're never standing around waiting—while the air fryer works its magic, you're mixing the dip and setting the table. The entire process feels orchestrated rather than frantic, and that's by design. Getting everything ready before you start cooking means you're actually relaxing instead of rushing, which somehow makes the food taste better.
- Prep your potatoes and seasonings in advance so the moment you preheat the air fryer, you're already coating them and ready to load in.
- Make the dip while the wedges cook in the second half of their cooking time so it's cold and fresh when everything's ready to serve.
- Have your serving dish or board ready before the wedges come out so you're not scrambling while they're still hot.
Merken This is the kind of recipe that gets better each time you make it because you start trusting your instincts instead of the timer. You'll know what golden looks like in your specific air fryer, and you'll remember exactly how much lemon makes your dip sing.
Fragen rund um das Rezept
- → Welche Kartoffelsorte eignet sich am besten?
Russet- oder Yukon Gold-Kartoffeln sind ideal, weil sie beim Garen außen knusprig und innen weich bleiben.
- → Wie mache ich die Spalten besonders knusprig?
Das Bestäuben der Kartoffelspalten mit etwas Maisstärke sorgt für eine extra knusprige Textur.
- → Kann ich den Dip glutenfrei zubereiten?
Ja, alle hier verwendeten Zutaten sind von Natur aus glutenfrei – achten Sie auf zertifizierte Produkte.
- → Wie lange sollte die Luftfritteuse vorgeheizt werden?
Etwa drei Minuten bei 200°C reichen, damit die Kartoffelspalten gleichmäßig garen.
- → Welche Alternativen gibt es zu den Frühlingszwiebeln im Dip?
Schnittlauch oder fein gehackte Petersilie passen ebenfalls gut in den cremigen Dip.