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- 4 medium russet potatoes - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper, to taste - Fresh parsley for garnish - ½ cup mayonnaise - 2 garlic cloves, minced - 1 tablespoon lemon juice - 1 teaspoon Dijon mustard - Salt and pepper, to taste The first step to making Air Fryer Garlic Aioli Potato Wedges is gathering your ingredients. For the wedges, I prefer using russet potatoes. Their fluffy inside and crispy skin are perfect for air frying. You need four medium-sized russet potatoes. Rinse them well under water. Scrub them to remove dirt. After that, cut them into wedges. Aim for even sizes to ensure they cook evenly. Next, you will need two tablespoons of olive oil. This helps the spices stick and adds flavor. For seasoning, grab one teaspoon of garlic powder and one teaspoon of paprika. These give a nice kick to your wedges. Don’t forget to add salt and pepper to taste. Finally, chop some fresh parsley for a bright garnish. Now, let’s move on to the garlic aioli. You will need half a cup of mayonnaise. This is the base of your sauce. Mince two fresh garlic cloves for that bold flavor. Add one tablespoon of lemon juice to brighten it up. Then, include one teaspoon of Dijon mustard for a slight tang. Just like the wedges, season the aioli with salt and pepper to taste. With all these ingredients ready, you’re all set to create a delicious dish that’s sure to impress! First, rinse and scrub the russet potatoes under cold water. This helps remove dirt. Next, cut them into wedges. Aim for even sizes so they cook well. In a large bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Add salt and pepper to taste. Toss the potato wedges in this mix until they are fully coated. This adds great flavor and helps them crisp up. Preheat your air fryer to 400°F (200°C). Place the potato wedges in the basket in a single layer. If your air fryer is small, you may need to cook them in batches. Cook for about 15-20 minutes. Flip the wedges halfway through. This helps them brown evenly, giving you that perfect crisp. While the wedges cook, let’s make the garlic aioli. In a small bowl, combine ½ cup of mayonnaise and 2 minced garlic cloves. Add 1 tablespoon of lemon juice and 1 teaspoon of Dijon mustard. Mix well until smooth. Taste and adjust seasoning as needed. This creamy dip pairs perfectly with the wedges. Once the potato wedges are golden brown and crispy, transfer them to a serving plate. Drizzle or serve the garlic aioli on the side for dipping. For a nice touch, garnish with freshly chopped parsley. This adds color and flavor to your dish. Enjoy! To get those perfect crispy potato wedges, cut them evenly. This ensures they cook at the same speed. I like to use a sharp knife to slice the potatoes. Aim for about 1-inch thick wedges. This thickness helps keep the insides soft while the outside crisps up nicely. Preheat your air fryer before adding the wedges. Set it to 400°F (200°C) for about five minutes. A hot air fryer makes a big difference in crispiness. Place the wedges in a single layer to allow even cooking. If you have too many, cook them in batches. You can jazz up the garlic aioli to suit your taste. Try adding fresh herbs like basil or dill for a fresh twist. If you want more heat, sprinkle in some cayenne pepper. You can also swap mayonnaise for Greek yogurt for a lighter dip. This change adds a nice tang and creaminess. Not all potatoes are the same for air frying. I recommend using russet potatoes. They have a high starch content, which makes them crispy on the outside and fluffy on the inside. Other good options include Yukon Golds, which offer a creamier texture. Avoid waxy potatoes like red or new potatoes, as they won’t crisp up well. {{image_2}} You can easily change the taste of your potato wedges. Here are a few ideas: - Chili powder: This adds a nice kick to your wedges. - Cumin: A warm spice that gives a unique flavor. - Cheese: Try adding cheese on top before air frying. It melts and adds richness. Feel free to mix and match these flavors. Your potato wedges can be as spicy or cheesy as you like! While garlic aioli is great, other sauces can also be fun. Here are some tasty options: - Spicy mayo: Mix mayonnaise with a bit of hot sauce for a zesty dip. - Ranch dressing: This cool sauce pairs well with the crispy wedges. - Herb-infused dips: Add fresh herbs like dill or basil to your dips for a fresh taste. Experiment with these sauces for a new twist on your meal! If you want a vegan version of garlic aioli, here are some ideas: - Substitutes for mayonnaise: Use silken tofu or cashew cream instead of mayo. - Plant-based seasonings: Try using nutritional yeast or smoked paprika. They add rich flavors to your potatoes. These swaps make your aioli tasty and suitable for everyone! Enjoy creating your own versions! To store your leftover potato wedges, first let them cool completely. Place them in an airtight container. This keeps them fresh longer. Store them in the fridge for up to three days. When you’re ready to eat, reheat them in the air fryer. Set the air fryer to 350°F (175°C) for about 5-7 minutes. This method makes them crispy again. You can also use an oven, but the air fryer gives the best results. For garlic aioli, use a clean, airtight container. Store it in the fridge right away. Homemade aioli lasts about a week in the fridge. Always check for any off smell before using it. If it smells bad, it's best to throw it away. Yes, you can freeze cooked potato wedges! First, let them cool completely. Then, lay them flat on a baking sheet. Freeze them for a few hours until solid. After that, transfer them to a freezer bag. They can last up to three months in the freezer. For aioli, I don’t recommend freezing it. The texture changes and can become watery when thawed. It’s best to make fresh aioli each time. Russet potatoes are the best for air frying. They have high starch content. This makes them crispy outside and fluffy inside. Yukon Gold potatoes work well too. They have a creamy texture. Both types are perfect for wedges. Yes, you can! Use Greek yogurt instead of mayonnaise. It gives a creamy texture. You can also use silken tofu. Blend it with garlic and lemon juice. This way, you have a light and tasty aioli. Look for a golden brown color. The wedges should feel crispy on the outside. You can also poke them with a fork. If they are soft inside, they are ready. Check them at 15 minutes to see if they need more time. Yes, you can bake potato wedges in the oven. Preheat it to 425°F (220°C). Spread the seasoned wedges on a baking sheet. Bake for 25-30 minutes. Flip them halfway through for even cooking. Add some hot sauce to the aioli. Sriracha works great! You can also mix in cayenne pepper. If you want more flavor, add diced jalapeños. Adjust the amount to suit your taste. You learned how to make tasty potato wedges and creamy garlic aioli. Remember to cut your potatoes evenly for the best crispiness. Don’t skip preheating your air fryer, as it helps cook perfectly. Feel free to spice things up or change your aioli base. Use these tips to create your own unique flavors. Enjoy your delicious snack! Make extra to share or store for later. Happy cooking!

Air Fryer Garlic Aioli Potato Wedges

Indulge in the crispy delight of Air Fryer Garlic Aioli Potato Wedges! This easy recipe combines perfectly seasoned potato wedges with a creamy garlic aioli for a delicious side dish or snack. With just a few simple ingredients and an air fryer, you can create a mouthwatering treat in under 30 minutes. Click through to discover the full recipe and elevate your next meal with these flavorful wedges!
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Ingredients
  

4 medium russet potatoes, cut into wedges

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

For the Garlic Aioli:

½ cup mayonnaise

2 garlic cloves, minced

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper, to taste

Instructions
 

Prep the Potatoes: Rinse and scrub the russet potatoes thoroughly. Cut them into wedges, ensuring they are roughly the same size for even cooking.

    Season the Potatoes: In a large bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Add the potato wedges to the bowl and toss until they are evenly coated in the oil and seasonings.

      Air Fry the Wedges: Preheat your air fryer to 400°F (200°C). Place the seasoned potato wedges in the air fryer basket in a single layer. You may need to do this in batches depending on the size of your air fryer. Cook for about 15-20 minutes, flipping halfway through until golden brown and crispy.

        Make the Garlic Aioli: While the wedges are cooking, in a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper. Mix well until smooth and taste for seasoning adjustments.

          Serve: Once the potato wedges are out of the air fryer, transfer them to a serving plate. Drizzle or serve the garlic aioli on the side for dipping. Garnish with freshly chopped parsley for an extra touch of flavor and color.

            Prep Time: 10 mins | Total Time: 30 mins | Servings: 4