There’s nothing better than crispy potato wedges paired with a refreshing cucumber dip—the perfect way to wind down after a long day. Simple to make yet full of flavor, this recipe is a real favorite.
Air Fryer Potato Wedges
If you’re looking for the crunchiest potato wedges with minimal oil, the air fryer is your best friend. In this recipe, I’ll show you how to get them golden and crispy every time.
How to Get Potato Wedges Extra Crispy
The secret to perfectly crispy wedges lies in heat and spacing. For oven baking, preheat to 200°C (fan) or 220°C (top/bottom heat). Spread the wedges in a single layer on the baking tray—never pile them up. If needed, use two trays and bake with fan circulation. For even better results, briefly open the oven door during baking to let steam escape. This prevents soggy potatoes and guarantees extra crunch.
What You’ll Need
You only need a handful of ingredients to make this dish:
- Potatoes
- Olive oil
- Seasoning for roasted potatoes (or your favorite spice mix)
- Coarse salt to finish
While the potatoes bake, you can prepare the cucumber dip—or even pop in some fish sticks to cook in the air fryer for a quick side.
Creamy Cucumber Dip
This dip is light, creamy, and refreshing. Simply combine sour cream with skyr or low-fat quark for a smooth texture. Slice a cucumber into thin rounds, mix it in, and season to taste. For extra flavor, add garlic and fresh dill, which give the dip a Mediterranean twist. Don’t like dill? Just leave it out.
More Serving Ideas
Want to take it up a notch? Try serving your potato wedges with one of these variations:
- Gyros Potato Bowl – wedges with chicken gyros and fresh salad
- Greek Beef & Potato Skillet – a hearty, Mediterranean-inspired one-pan dish
- Colorful Potato Bowl – loaded with fresh toppings for a wholesome meal
With just a few simple ingredients and steps, these crispy potato wedges with cucumber dip will become a go-to recipe in your kitchen.
Crispy Potato Wedges with Creamy Cucumber Dip
4
servings30
minutes40
minutes
At the end of a long day, nothing beats crispy oven-baked potato wedges paired with a creamy cucumber dill dip. This easy recipe makes the perfect comfort food dinner or snack!
Ingredients
Potato Wedges:
2.2 lbs (1 kg) potatoes
2 tbsp olive oil
1 tbsp potato seasoning (or your favorite spice blend)
coarse salt, to taste
Cucumber Dill Dip:
1 cucumber
7 oz (200 g) sour cream
7 oz (200 g) Skyr or low-fat quark
2–3 tbsp fresh dill, chopped
salt & pepper, to taste
Directions
- Roast the Potatoes
- Preheat oven to 425°F (220°C). Wash the potatoes (peel if desired) and cut into wedges. Toss with olive oil and potato seasoning. Spread evenly on a baking sheet (avoid overlapping) and bake for 35–40 minutes, until golden and crispy.
- Make the Dip
- While the potatoes bake, prepare the dip. Wash and thinly slice the cucumber. In a bowl, whisk together sour cream and Skyr until smooth. Stir in the cucumber slices and chopped dill. Season generously with salt and pepper.
- Serve & Enjoy
- Once the wedges are done, sprinkle with a little coarse salt. Serve hot with the cucumber dill dip on the side.
- Tip: For extra crispiness, spread the potato wedges over two baking sheets so they don’t steam. Open the oven door briefly halfway through baking to let moisture escape.
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