Digs
Dippy + Saucy

Wedge fries with cilantro-garlic aioli

Crispy air-fried fingerling wedges with a bright cilantro-garlic aioli for dipping.

prep 10 min

cook 15–20 min

serves 4

air fryer, 400°F

Air fryer potato wedges made from yellow fingerlings, served with cilantro-garlic aioli

Ingredients

Wedge fries

  • 1.5 lbs Digs Yellow Fingerling Potatoes, washed and cut into wedges (quarters, lengthwise)
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Cilantro-garlic aioli

  • 3/4 cup mayonnaise
  • 3 tablespoons fresh cilantro, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons lemon juice
  • Kosher salt and freshly ground black pepper, to taste

Steps

  1. Preheat the air fryer to 400°F.

  2. Toss potato wedges with olive oil, garlic powder, onion powder, paprika, salt, and black pepper.

  3. Add in a single layer to the air fryer basket, cooking in batches as needed.

  4. Cook for 15-20 minutes, shaking the basket halfway through the cook time. The potatoes are done when they are golden brown and crispy. Repeat with remaining potato wedges.

  5. To make the aioli, combine the mayonnaise, cilantro, garlic, and lemon juice in a small bowl. Season with kosher salt and black pepper to taste. Serve alongside the wedge fries.

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