Prep the potatoes: Scrub the potatoes well. You can leave the skin on for texture and flavor. Slice each potato in half lengthwise, then cut each half into 3–4 wedges, depending on size. Aim for similar thickness so they cook evenly.

Soak to remove starch: Place the wedges in a large bowl of cold water. Let them soak for 15–20 minutes. This helps the outsides crisp up while keeping the centers tender.

Dry thoroughly: Drain the water and pat the wedges very dry with clean kitchen towels or paper towels. Moisture is the enemy of crispness.

Preheat the air fryer: Set your air fryer to 400°F (200°C) for at least 3 minutes. A hot basket helps with browning.

Season the wedges: In a large bowl, toss the dry wedges with oil. In a small dish, mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon onion powder. If using, add 1 teaspoon cornstarch for extra crunch. Sprinkle the seasoning over the wedges and toss until evenly coated.

Arrange in the basket: Place the wedges in the air fryer basket in a single layer with a little space between pieces. Cook in batches if needed. Crowding leads to steaming, not crisping.

Air fry and flip: Cook at 400°F (200°C) for 10 minutes. Shake the basket or flip the wedges, then cook another 7–10 minutes, until golden brown and crisp on the edges. Thicker wedges may need a couple more minutes.

Finish and serve: Taste and add a pinch of salt if needed. Squeeze a little lemon over the top for brightness and sprinkle with chopped parsley. Serve hot with your favorite dipping sauce.