Preheat your air fryer to 400°F (200°C) for 3–5 minutes.

Cut each potato into 8 even wedges by halving lengthwise, then cutting each half into quarters.

Soak the wedges in cold water for 5–10 minutes, then pat completely dry with paper towels — this step is key for crispiness.

Toss the wedges with olive oil, garlic powder, smoked paprika, onion powder, salt, pepper, and cayenne in a large bowl until evenly coated.

Arrange wedges in a single layer in the air fryer basket, skin-side down. Work in batches if needed — don't crowd them.

Air fry for 18–22 minutes, flipping halfway through, until golden brown and crispy on the outside and fork-tender inside.

Garnish with fresh parsley and serve immediately with your favourite dipping sauce.