Air Fryer Potato Wedges

Recently, I bumped into my oversized air fryer, which had been occupying a corner in my laundry room for a while, and immediately felt an urge to put it to good use.

The thought of whipping up some spicy potato wedges crossed my mind, and they turned out to be the ideal addition to our laid-back, boozy Sunday brunch. So, if you own one of those kitchen appliances, this recipe is for you.

Ingredients (serves 3-4 people):

4 large unpeeled russet potatoes, cut into wedges
1 tbsp of paprika
½ tsp of ground chipotle or cayenne pepper
1 tbsp of garlic powder
1 tbsp of kosher salt
1 tbsp of olive oil
1 tbsp of chopped dill and green onions

Sauce:
1 cup of sour cream
Juice of one lemon + zest
1 tbsp of hot sauce or sriracha
Salt, pepper
Optional: Za'atar spice

How-to:

1. Start by washing and scrubbing the potatoes, then cut them into thick wedges. Next, place these wedges in a bowl of cold water and rinse them repeatedly, changing the water until it runs clear and is no longer cloudy with starch. Let them soak for about 20 minutes.

2. In the meantime, prepare a spice mix by combining paprika, garlic powder, ground pepper, and salt.

3. Create your yummy dipping sauce: in a small bowl, mix sour cream with the juice of one lemon, some zest, hot sauce, salt, pepper, and a bit of za'atar spice.

4. Transfer potatoes to a bunch of paper towels, pat them dry, and transfer to a large bowl. Add your spice mix and rub it onto potato wedges, ensuring they are fully covered with that goodness.

5. Fry at 380 degrees for about 25 minutes, occasionally checking on them and shaking the basket.

6. Once the potatoes are ready, assemble them on a plate, sprinkle with chopped herbs, and serve with a sauce on the side. I topped mine with some more herbs and za'atar. Yuuuuum!