Wash and dry the potatoes. Cut each potato in half lengthwise, then cut each half into four even wedges. This will give you 16 wedges per potato. Pat the wedges thoroughly with paper towels to remove excess moisture.
Preheat your air fryer to 400°F (200°C) for about 3 minutes.
In a large bowl, combine the potato wedges, olive oil, paprika, parsley flakes, chili powder, sea salt, and black pepper. Toss everything together until the wedges are evenly coated.
Arrange half of the wedges in a single layer in the air fryer basket. Avoid overcrowding to ensure even cooking.
Cook the wedges for 10 minutes. Then, use tongs to flip each wedge and cook for an additional 5 minutes, or until golden brown and crispy.
Remove the cooked wedges and repeat with the remaining potato wedges.
Serve hot with your favorite dipping sauce and enjoy!
