Scrub the potatoes clean and pat them dry. Cut each potato in half lengthwise, then cut each half into 4 wedges (you’ll get 8 wedges per potato). Try to keep them all the same size so they cook evenly.

For extra crispy wedges, soak the potato wedges in cold water for 20–30 minutes. This helps remove excess starch. After soaking, drain and pat dry very well with a clean towel.

In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, onion powder, salt, and pepper. Make sure every wedge is well coated.

Preheat your air fryer to 400°F (200°C) for about 3–5 minutes.

Place the seasoned wedges in a single layer in the air fryer basket. Don’t overcrowd—cook in batches if needed. Air fry at 400°F for 15–20 minutes, flipping halfway through, until golden brown and crispy.

Use a fork to test a wedge—if it goes in easily and the outside is crisp, they’re ready! Cook 2–3 minutes more if needed for extra crunch.

Sprinkle with Parmesan and chopped parsley if you like. Serve hot with ketchup, ranch, or your favorite dipping sauce.