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Air Fryer Ghost Pepper Potato Wedges with Cooling Ranch

Skin-on potato wedges seasoned with ghost pepper and smoked paprika, air fried crisp, and served with a herby buttermilk ranch to douse the heat.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the wedges
  • 2 large russet potatoes skin on, cut into wedges
  • 1.5 tbsp neutral oil
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/8-1/4 tsp ground ghost pepper
For the cooling ranch
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1-2 tbsp buttermilk
  • 1 tbsp lemon juice or white wine vinegar
  • 1 small garlic clove grated
  • 2 tbsp fresh dill chopped
  • 1 tbsp chives chopped
  • 1 tsp parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

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. Mix the ghost pepper powder into the oil so it spreads evenly, and wash your hands after.
  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. Whisk the ranch ingredients and chill 15 minutes; serve cold with the hot wedges.

Notes

Leave the skins on — the texture matters here.
1/8 teaspoon ghost pepper is plenty for most people; taste before adding more.
Cold ranch, hot wedges.