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Crispy Lemony Potato Wedges

 July 16, 2019

CRISPY LEMONY POTATO WEDGES - INGREDIENTS2 organic yellow potatoes (or sweet potatoes)juice of one lemon 1-2 tb olive oil (or oil or choice)1 tb sumac (optional, I’d also recommend garlic powder, rosemary, etc!)1 tsp sea salt 2 tb tahini (optional)

CRISPY LEMONY POTATO WEDGES with sumac and tahini, made in the AIR FRYER, and once again, I polished them off before any one else in the house got to try them, so I’ll just tell you that they are amazing and you should believe me. Vegan, whole30, gluten Free, pretty much everything free! Also, if you don’t have the sumac or the tahini in your house, it’s totally optional—sumac is a middle eastern spice that I grew up with and I’m obsessed with, but it’s not required. What is required is the LEMON, and you can also get creative and use any seasonings and spices you like!

If you don’t have an air fryer yet, you can get one on the cheap. I have this one, in case you want to get it, but there are less expensive ones. I chose mine based on research, reviews and how easy it is to use.


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Nicole Modic
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  • 2 organic yellow potatoes (or sweet potatoes)
  • juice of one lemon
  • 1-2 tbsp olive oil (or oil or choice)
  • 1 tbsp sumac (optional, I'd also recommend garlic powder, rosemary, etc!)
  • 1 tsp sea salt
  • 2 tbsp tahini (optional)


  • Scrub potatoes and cut into wedges.
  • Put the potatoes into a medium bowl.
  • Coat with lemon juice, olive oil, and spices.
  • Let sit for 5 minutes so the lemon juice flavor sinks in.
  • Pour contents into air fryer. Note, I did this in two batches.
  • Set at 375 for 10 minutes.
  • Then open and flip and set for another 10 minutes.
  • I garnished with chopped parsley and tahini!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



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