Fill a large bowl halfway with ice water and set it aside.

Cut the potatoes into wedges and then place them in the bowl of ice water. Allow the potatoes to sit in the ice water for fifteen minutes– this is key to a great, crispy potato!

Remove the potatoes from the water and pat them dry with a paper towel.

Toss the potatoes with the olive oil or a few pumps of olive oil spray.

Add as many potatoes as will fit in your air fryer in a single layer. Cook at 375F for 13-15 minutes, turning the potatoes half way through cooking.

Season with salt and garnish with chopped parsley and grated cheese as desired. Enjoy!

These are best served immediately! To re-heat, add the wedges back in the air fryer and cook for a few minutes until warm and crispy again

To cut a potato into wedges, first cut in in half lengthwise and then cut each side in half lengthwise again. Then, cut each quarter into thirds on a diagonal. Each wedge should be about ½” thick.

If you need to cook the potatoes in batches, you can keep them warm in a 250F oven for up to 30 minutes.