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Air Fryer Plain Potato Wedges for Buffalo Dip

Simple unspiced potato wedges air fried to sturdy, crisp scoops, built to hold up to a 5-minute buffalo dip.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the wedges
  • 2 large russet or Yukon Gold potatoes cut into wedges
  • 1-1.5 tbsp neutral oil
  • 1-1.25 tsp kosher salt
  • 1/2 tsp black pepper optional
  • 1/2 tsp garlic powder optional
  • white vinegar a splash in the soak, optional
For the quick buffalo dip
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup buffalo hot sauce
  • 1 cup shredded cheddar
  • 1/2 cup crumbled blue cheese optional
  • chopped chives

Equipment

  • Air fryer
  • Large bowl
  • Bowl

Method
 

  1. Cut each potato half into 3 to 4 wedges of even thickness. Soak in cold water 10 to 20 minutes with an optional splash of vinegar, then drain and pat bone-dry.
  2. Toss with the oil, salt, pepper, and garlic powder.
  3. Preheat to 400°F. Cook in a single layer 18 to 22 minutes, flipping at 10, until deep golden with crisp edges.
  4. Beat the cream cheese smooth, stir in the sour cream and hot sauce, then fold in the cheddar and blue cheese. Warm in the microwave or a 350°F oven until melty and top with chives.

Notes

Wedges over skinny fries — they survive the dip.
Keep them plain so the dip stays the star.
3/4-inch at the thickest point for even cooking.