Wash and scrub the potatoes thoroughly.

Cut each potato into 6–8 wedges, keeping them uniform for even cooking.

Optional: Soak wedges in cold water for 15–20 minutes to remove excess starch. Pat dry before seasoning.

In a medium bowl, toss potato wedges with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

Ensure each wedge has a light, even coating for the crispiest results.

Pro Tip: Don’t overcrowd the bowl; season in batches if necessary.

Preheat your air fryer to 400°F (200°C) for 3–5 minutes. Preheating ensures even cooking and a golden crust.

Arrange wedges in a single layer in the air fryer basket, leaving space between pieces.

Cook for 15 minutes, shaking or flipping halfway through for uniform crispiness.

If cooking in batches, repeat with remaining wedges.

Sprinkle shredded cheddar and Parmesan over the cooked wedges.

Air fry for an additional 2–3 minutes until the cheese melts and bubbles.

Remove carefully with tongs or a spatula.

Sprinkle chopped fresh parsley over the wedges.

Serve immediately with your favorite dipping sauces such as ketchup, ranch, or spicy mayo.