Crispy Air Fryer Potato Wedges

Preheat air fryer to 380°. Place 2 lb. large russet potatoes, unpeeled, cut into ¼"-thick wedges in a large bowl and pour in cool water to cover. Soak 15 minutes. Drain and pat dry with paper towels.

Whisk 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. garlic powder, 1 Tbsp. paprika, and ½ tsp. cayenne pepper in a small bowl until combined.

Wipe large bowl dry and return potatoes to it. Toss with 3 Tbsp. extra-virgin olive 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.

Transfer potatoes to air fryer basket and cook, shaking halfway through, until deep golden brown and cooked through, 30–40 minutes.

Whisk the Juice of 1 lemon, ½ cup plain whole-milk yogurt, ¼ cup tahini, 1½ tsp. maple syrup, and 1½ tsp. sriracha in a small bowl until smooth. Season with kosher salt. Stir in 1 Tbsp. finely chopped chives.

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