Old Bay Potato Wedges with Lemon Bay-oli

Old Bay Potato Wedges with Lemon Bay-oli- Russet potatoes are coated in a garlicky Old Bay mixture, air fried til golden, then served with a bright and tangy dipping sauce.

March 23, 2025 by Nicole Collins

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Today, we’re making Old Bay Potato Wedges with Lemon Bay-oli!

One of my Tiktok friends threw some shade at Old Bay recently. And, all that made me want to do was incorporate Old Bay into every single recipe from now until eternity. I think I’ve been doing a pretty good job of it too! Now in her defense, she’s not from Maryland. So, I really feel like you have to be from the land of Old Bay to have a full allegiance to it. And, her alternative option is a seafood seasoning blend from a small business in Delaware, so I can’t be that mad at her.

But still, we’ve been together long enough for you guys to know that I’ll put Old Bay into anything I can. Sweet recipes. Savory recipes. Breakfast recipes. Dinner recipes. And today, we’re making a delicious side dish and sauce with my beloved Old Bay.

We’re going to start with some russet potatoes. Russets are not typically my go to potato, but when it comes to any kind of fry situation, they’re my number one. We’ll start by cutting our potatoes into wedges by cutting them in half, in half again, and in half one more time. Then, those wedges will soak in some cold water for about a half hour to help draw out some of that starch. We want fluffy insides on our wedges, so that starch has gotta go.

After our potatoes have soaked, we need to wash and dry them super duper well. Then, we’ll transfer them to a large ziptop baggie. To the bag, we’re going to add some oil, our Old Bay, a little salt and garlic powder, and the secret ingredient: cornstarch. The cornstarch helps to give our potatoes a little bit of a crispy coating on the outside, and who doesn’t love a crispy coated fry?

Once everything is in the bag, we’re going to give it a good shake until those potatoes are completely coated in oil and seasonings. Then, we’ll transfer the fries to the basket of an air fryer. You’re likely going to have to do these in at least two batches (I did), and that’s totally ok. We’ll let these cook for a few minutes until they’re golden and crisp, and we’re just about done!

While the wedges are cooking, we can work on our dipping sauce. To a small bowl, we’ll add some mayo, a little lemon juice and zest, some garlic powder, and a sprinkle of Old Bay. That’s it! Give it a good mix, and that’s our sauce.

When it’s time to serve, sometimes I like to triple down on the Old Bay and give these another light sprinkle of seasoning when they come out of the air fryer, but that’s totally optional. Regardless, these fries are perfectly crisp on the outside and perfectly fluffy on the inside. The savory potatoes paired with the bright and tangy sauce is a match that can’t be beat thanks to the tart lemon and the Old Bay. These really are such a fun and delicious side dish or snack. You’re gonna love them!

What’s the next thing you guys want to Old Bay-ify? Give me all the requests, because you know I’m SO in!

I hope you enjoy! And, let’s eat!

Old Bay Potato Wedges

Serves: 4 Print

Ingredients:

For the Old Bay Potato Wedges:

2 lbs small russet potatoes, skin on and washed
2 tbsp cornstarch
1 tbsp Old Bay, plus more for dusting
¼ tsp salt
¼ tsp garlic powder
2 ½ tbsp avocado oil

For the Lemon Bay-oli:

1/3 cup mayonnaise
1 tbsp lemon juice
1/8 tsp lemon zest
¼ tsp garlic powder
1/8 tsp Old Bay

Directions:

Make the wedges: Slice potatoes in half lengthwise. Slice each half in half, then slice each quarter into 2 or 3 wedges. Transfer potatoes to a large bowl of cold water, and allow to soak for 30 mins.
After potatoes have soaked, drain the water, rinse, and drain the potatoes again 2-3 times until the water runs clear. Transfer potatoes to a clean kitchen towel. Use paper towels to thoroughly dry the potatoes.
Transfer potatoes to a large ziptop bag. Add cornstarch, 1 tbsp Old Bay, salt, and ¼ tsp garlic powder. Shake well until the potatoes are mostly coated in spices. Add oil, and shake again well until the potatoes are completely coated.
Preheat the air fryer to 390 degrees. Working in batches as needed, arrange potatoes in a single layer. Air fry for 16-18 minutes, tossing the fries once half way through cooking. Repeat with additional batches until all potatoes have been cooked. If desired, keep fries warm by spreading them on a parchment lined baking sheet, and keeping them in an oven set to 200 degrees.
While the fries are cooking, make the lemon bay-oli: To a small mixing bowl, and mayo, lemon juice, lemon zest, ¼ tsp garlic powder, and 1/8 tsp Old Bay. Stir well until combined.
If desired, give the wedges another light dusting of Old Bay. Serve potato wedges with lemon bay-oli, and enjoy!

Recipe notes:

*I like using smaller russet potatoes for this so the wedges aren’t too big. If you can only find huge potatoes, cut each potato into more wedges.

*If you really want to get fancy, add some freshly shredded parmesan and fresh minced parsley to the wedges when they come out of the air fryer. So good!