Chop the potatoes into wedges (I left the skins on mine). Add them to the Actifry along with the oil, spices, and some salt and pepper. You don't need to stir. Set the Actifry to cook for around 40 minutes (the exact timing will depend on the size of your wedges).
Meanwhile, combine the Greek yogurt with the lime juice, chopped coriander, and some more salt and pepper.
When the potato wedges are soft in the middle and crispy on the outside, serve them with the yogurt dip.