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

Soak for crispness: Place wedges in a large bowl of cold water for 15–20 minutes. This helps remove surface starch and prevents sogginess.

Preheat the air fryer: Set it to 390–400°F (200–205°C) for at least 5 minutes. A hot basket boosts browning.

Dry thoroughly: Drain the wedges and pat them very dry with clean towels. Any moisture left will steam them instead of crisping.

Season: In a large bowl, toss wedges with oil until coated. Sprinkle in cornstarch, garlic powder, smoked paprika, onion powder, pepper, and salt. Toss again until every piece looks evenly dusted. Add cayenne if you like heat.

Arrange in the basket: Place wedges in a single layer with a little space between them. Do not overcrowd. Work in batches if needed for best results.

Air fry: Cook for 10 minutes. Shake the basket or flip wedges, then cook 8–10 minutes more, or until golden and crisp on the edges. Thicker wedges may need an extra 2–3 minutes.

Finish and serve: While hot, taste and adjust salt. Add lemon zest, parsley, or Parmesan if using. Serve with your favorite dipping sauce.