Skip drive-through fries and grab an air fryer to make perfectly crisp wedges. Keep the potato skins on (don’t peel ‘em!) to bump up the fibre: about half of a potato’s fibre content is from the skin! Make your dunking game strong—serve with extra dippers like Creamy Ranch Dip or Roasted Garlic Aioli.
Serve with 4 oz (113 g) lean protein and 2 cups leafy greens with 1 tbsp Epicure Dressing.
2 russet potatoes
2 tbsp olive oil
1⁄2 cup plain 2% Greek yogurt or mayonnaise
- Preheat air fryer to 400° F.
- Slice unpeeled potatoes lengthwise into wedges. Place wedges in a large bowl; sprinkle with 1⁄2 package seasoning and oil. Toss to coat.
- Cook 12–15 min, until wedges are tender, shaking basket halfway through.
- Meanwhile, in a small bowl, combine remaining seasoning and yogurt. Serve as a dipping sauce for fries.