Give your potatoes a good rinse and scrub. You can peel them if you like, but it’s totally optional. Slice them up into wedges about ¼ to ⅜ inch thick.

To get rid of extra starch and help them crisp up, soak the potato slices in a bowl of hot tap water for 10–15 minutes. If you're using cold water instead, let them soak for at least 30 minutes.

After soaking, drain the water and rinse the potatoes a couple of times until the water runs clear. Pat them completely dry using a paper towel—this part really matters!

Toss the potato wedges into a big bowl. Add garlic powder, smoked paprika, and a few cracks of black pepper. Drizzle in the oil and stir everything until the wedges are evenly coated.

Preheat your air fryer to 380°F. Arrange the potatoes in a single layer in the basket (you might need to do a couple of batches). Cook them for 15–20 minutes, flipping halfway through, until they’re crispy and golden brown.

Once they’re done, sprinkle with salt while they’re still hot. Serve them up with ketchup, ranch, or whatever dip you’re into!