Wash and scrub the potatoes well—especially if you’re leaving the skin on. Cut each potato in half lengthwise, then slice each half into 3–4 wedges depending on the size. Try to keep the wedges the same size so they cook evenly.

Place the wedges in a bowl of cold water and let them soak for 20–30 minutes. This step helps remove excess starch, which is key to getting that crisp, golden exterior.

Drain the potatoes and pat them dry thoroughly with a kitchen towel. Toss them in a large bowl with olive oil, garlic powder, paprika, salt, and pepper until they’re evenly coated.

Preheat your air fryer to 400°F (200°C) for a few minutes. Arrange the wedges in a single layer in the basket—don’t overcrowd! Air fry for 15–20 minutes, flipping halfway through. The exact time will depend on your air fryer and the thickness of your wedges.

Once they’re beautifully crispy and golden brown, remove the wedges and garnish with your favorite toppings like parsley or Parmesan. Serve hot with your favorite dipping sauce.