Prep the potatoes. Slice each potato lengthwise in half, then cut each half into 3–4 wedges, depending on size. Aim for even thickness so they cook uniformly.

Soak for extra crisp. Add the wedges to a bowl of cold water and soak for 20–30 minutes. This removes surface starch and helps them crisp up. Drain and pat very dry with paper towels.

Preheat the air fryer. Set it to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps prevent sticking and kickstarts browning.

Make the seasoning oil. In a large bowl, mix olive oil, minced garlic, paprika, onion powder, Italian seasoning, salt, and black pepper. If using cornstarch, sprinkle it in and whisk to combine. The mixture should be fragrant and slightly thick.

Toss to coat. Add the dry potato wedges to the bowl and toss until every piece is evenly coated. Sprinkle in half of the grated Parmesan and toss again so it clings to the oil.

Air fry in batches. Lightly spray the basket if needed. Arrange wedges in a single layer without crowding. Air fry for 10–12 minutes, flip, then cook 6–8 minutes more until deeply golden and crisp on the edges. Thicker wedges may need a few extra minutes.

Finish with cheese and herbs. While hot, toss the wedges with the remaining Parmesan and chopped parsley. The heat will help the cheese melt slightly and stick.

Taste and adjust. Sprinkle with a pinch more salt if needed. Add a squeeze of lemon for a bright, savory finish.

Serve. Plate immediately with your favorite dip. They’re best hot and fresh.