Skip to main content
Epicurious
Bon Appétit

Air Fryer Spiced Potato Wedge Fries With Yogurt-Tahini Sauce

By Rachel Gurjar
Image may contain Food Food Presentation Fries Plate and Bread
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.

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.

TagsBon AppétitDinnerSideSnackVegetarianGluten FreeEasyAir FryerRusset PotatoPotatoRoot VegetableVegetableTahiniYogurtDairy

See Related Recipes and Cooking Tips

Read More
Camélia’s Sweet Potato Gratin
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
Grilled Purple Sweet Potato Salad
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.
Candied Purple Sweet Potatoes
Slowly roasting purple sweet potatoes in a sticky-sweet mixture of brown sugar and spices gives them a glossy sheen that’s as stunning as it is flavorful.
Green Beans With Tahini Sbagliato
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Gochujang Turkey Sweet Potatoes
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.
Corn Furikake Fried Rice
The first thing you should make with sweet summer corn.
Dark Chocolate Flax Bark
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Grilled Summer Salad With Creamy Miso Dressing
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.