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Air Fryer Cardamom-Spiced Wedges with Saffron Honey Dip

Potato wedges seasoned with ground cardamom and smoked paprika, air fried crisp, and served with a saffron-bloomed honey yogurt dip.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Middle Eastern
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the wedges
  • 2 large russet or Yukon Gold potatoes cut into wedges
  • 1.5 tbsp neutral oil
  • 1 tsp ground cardamom
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp fine salt plus more to finish
  • 1/4 tsp black pepper
  • 1/2 tsp sugar optional, for browning
For the saffron honey dip
  • 2 tbsp honey
  • 1 tbsp Greek yogurt or labneh
  • 1 tsp lemon juice
  • 2-3 saffron threads bloomed in 1 tsp hot water for 5 minutes
  • salt a pinch

Equipment

  • Air fryer
  • Large bowl
  • Small bowl

Method
 

  1. Halve the potatoes lengthwise and cut each half into 3 to 4 wedges of even thickness. Soak in cold water 20 to 30 minutes, then drain and pat bone-dry.
  2. Toss the wedges with the oil, then the spice mix. Cardamom is floral and easy to overdo — a level teaspoon for two potatoes.
  3. Preheat the air fryer to 400°F (205°C) for 5 minutes.
  4. Cook in a single layer, no overlap, 18 to 22 minutes, flipping at 10, until deep golden with crisp edges and tender centres. Work in batches.
  5. Salt the wedges the moment they come out. Stir the bloomed saffron water into the honey with the yogurt, lemon juice, and salt, and serve with the wedges.

Notes

Bloom the saffron in hot water first to release its colour and flavour.
The pinch of sugar in the seasoning helps the wedges brown.
Soak and dry for crisp edges.