Air fryer masala potato wedges with mint yoghurt
Crisp, spiced potato wedges with a cooling mint yoghurt dip.
- Time45 min
- LevelEasy
- Costabout £0.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 279kcal
- 47.4gcarbs
- 7.9gof which sugars
- 6.8gfat
- 2.4gsaturates
- 7.3gprotein
- 6.6gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Cut the potatoes into wedges about 2 cm thick at the widest. Boil them in salted water for 5 minutes, drain well and let them steam dry for 5 minutes.
5 min - 2
Mix the oil, garam masala, cumin, turmeric, paprika, chilli powder and salt in a large bowl. Add the wedges and toss gently to coat.
- 3
Heat the air fryer to 190C. Place the wedges in a single layer, cooking in two batches if needed.
- 4
Cook for 20 to 25 minutes, shaking every 7 minutes, until crisp and golden.
23 min - 5
Stir the yoghurt, mint, lemon juice and cumin together with a pinch of salt.
- 6
Serve the wedges hot with the dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
