Crispy Air-Fryer Harissa Potato Wedges with Tangy Yogurt Dip

Ingredients

• 4 medium russet potatoes, scrubbed and cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon harissa paste
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon garlic powder

• 1 cup Greek yogurt
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon fresh dill, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   Preheat the air fryer to 400°F (200°C).
2. 02
   In a large bowl, combine the potato wedges with olive oil, harissa paste, salt, black pepper, and garlic powder. Toss until the potatoes are evenly coated.
3. 03
   Place the seasoned potato wedges in the air fryer basket in a single layer. Cook for 20-25 minutes, shaking the basket halfway through, until the wedges are golden brown and crispy.
4. 04
   While the potatoes are cooking, prepare the tangy yogurt dip. In a small bowl, mix together Greek yogurt, lemon juice, chopped dill, salt, and black pepper.
5. 05
   Taste the dip and adjust seasoning if necessary.
6. 06
   Once the potato wedges are cooked, transfer them to a serving plate and serve hot with the tangy yogurt dip on the side.