Ingredients

FRIES

2 lb. large russet potatoes (about 3), unpeeled, cut into ¼"-thick wedges

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

1 Tbsp. garlic powder

1 Tbsp. paprika

½ tsp. cayenne pepper

3 Tbsp. (or more) extra-virgin olive oil

SAUCE

Juice of 1 lemon

½ cup plain whole-milk yogurt

¼ cup tahini

1½ tsp. maple syrup

1½ tsp. Sriracha

Kosher salt

3 Tbsp. finely chopped chives, divided

SPECIAL EQUIPMENT

An air fryer

Instructions

FRIES

Step 1

Heat air fryer to 380°. Place potatoes in a large bowl and pour in cool water to cover. Soak 15 minutes. Drain and pat dry with paper towels.

Step 2

Whisk salt, garlic powder, paprika, and cayenne in a small bowl until combined.

Step 3

Wipe out bowl and return potatoes to bowl. Toss with oil until well coated. (If any dry spots remain, toss with another 1 Tbsp. oil.) Gradually sprinkle spice mixture over, tossing potatoes to evenly coat.

Step 4

Transfer potatoes to air fryer and cook, shaking halfway through, until deep golden brown and cooked through, 40–45 minutes.

SAUCE

Step 5

Whisk lemon juice, yogurt, tahini, maple syrup, and Sriracha in a small bowl until smooth. Season with salt. Stir in 1 Tbsp. chives.

Step 6

Transfer potatoes to a platter. Season with salt and sprinkle remaining 2 Tbsp. chives over. Serve with sauce alongside.