Scrub potatoes thoroughly under cold running water to remove all soil and debris. Pat completely dry with paper towels—moisture is the enemy of crispiness. Dry potatoes ensure the spice coating adheres properly and prevents steaming in the basket.

Cut each potato lengthwise into 8 wedges, keeping skin intact for visual appeal and texture contrast. Aim for uniform thickness (approximately ¾-inch) so they cook evenly throughout. Uneven wedges lead to burnt edges and raw centers, compromising the entire dish.

In a large bowl, combine olive oil with garlic powder, paprika, dried rosemary, thyme, black pepper, sea salt, and cayenne pepper. Whisk together until fragrant and well-combined. This aromatic blend creates the foundation for beautiful crispy potatoes that taste restaurant-quality.

Add cut potatoes to the oil mixture and toss thoroughly, ensuring every wedge receives an even coating. Use your hands to massage the seasoning into all surfaces, including the skin. Let them marinate for 5 minutes—this allows flavors to penetrate and seasoning to adhere permanently.

Arrange wedges in a single layer in the air fryer basket, skin-side down, without overlapping. Work in batches if necessary; overcrowding prevents air circulation and ruins texture. Air fry at 400°F for 20 minutes, shaking the basket halfway through to ensure even browning.

The stunning air fryer potato wedges recipe reaches perfection when exteriors are golden-brown and a fork pierces the flesh easily. Some edges should show slight char for visual drama and caramelized flavor depth. Transfer immediately to a serving platter lined with parchment.

Sprinkle fresh parsley and grated parmesan cheese over the hot wedges while still steaming. This finishes the elegant presentation and adds herbal brightness that Marco specifically requested during testing.