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Air Fryer Wavy Wedges with Roasted Garlic Beer Dip

Potato wedges scored with shallow ridges for extra crunch, air fried crisp, and served with a roasted garlic and beer dip.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the wedges
  • 2 large russet or Yukon Gold potatoes cut into 3/4-inch wedges
  • 1-2 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • cayenne a pinch, optional
For the roasted garlic beer dip
  • 1 head roasted garlic cloves squeezed out
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1-2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 3-4 tbsp light beer lager or pilsner
  • 1 tbsp chives chopped
  • salt and pepper

Equipment

  • Air fryer
  • Serrated knife
  • Bowl

Method
 

  1. Cut the wedges, then score shallow ridges on the cut faces with a serrated knife. Soak in cold water 20 to 30 minutes, then drain and pat very dry.
  2. Toss with the oil, salt, pepper, garlic powder, paprika, and cayenne.
  3. Preheat to 400°F. Cook in a single layer 10 minutes, flip and add a light pinch of salt, then 8 to 12 minutes more until deeply golden.
  4. Mash the roasted garlic, then whisk with the mayo, sour cream, Dijon, lemon juice, and honey. Loosen with the beer 2 tbsp at a time until pourable. Stir in the chives.

Notes

Light strokes on the ridges — micro-crinkles, not woodworking.
A light, crisp beer — no palate-wrecking IPAs.
Roast a whole head of garlic; it mellows to sweet.