Air Fryer Potato Wedges

Prep the Potatoes

1. Wash the potatoes and gently scrub them with a brush to remove any dirt. Do not peel them.
2. Cut each potato lengthwise into 8 even wedges. First, slice the potato in half lengthwise. Then, cut each half in half again to make quarters. Finally, cut each quarter in half to create uniform wedges.
3. Place the potato wedges in a large bowl and cover them with cold water by about an inch. Let soak for 30 minutes. This helps remove excess starch for crispier wedges.
4. Drain the potatoes, rinse them with fresh water, and pat each wedge completely dry with a clean kitchen towel or paper towels. Dry the soaking bowl as well—you’ll reuse it for seasoning.

Season the Wedges

1. Return the dried potato wedges to the dried bowl. Drizzle with 1 to 1 ½ tablespoons of olive oil, just enough to coat them evenly.
2. In a small bowl, mix together dried parsley flakes, salt, paprika, onion powder, garlic powder, and pepper. Sprinkle the seasoning mix over the potato wedges and toss until evenly coated. Use a rubber spatula or your hands to ensure every wedge is well-seasoned.

Air Fry the Potato Wedges (See Note Below)

1. Option 1: Faster, Single-Stage CookingPreheat the air fryer to 400°F. Arrange the wedges in a single layer, cut side down. Cook for 15 minutes, turning halfway through, until golden and crispy.
2. Option 2: Double-Stage Cooking for Fluffier CentersPreheat the air fryer to 325°F. Arrange the wedges in a single layer, skin side down. Cook for 12 minutes. Increase the temperature to 400°F, shake the basket, and redistribute the wedges in a single layer. Cook for an additional 10-12 minutes, until golden and crispy.
3. Remove the potato wedges from the air fryer and sprinkle with flaked sea salt and chopped fresh parsley, if desired. Serve hot with your favorite dipping sauces.