Air fryer potato wedges

Scrub the potatoes under water, keeping the skins on.

Cut each potato lengthwise down the middle, quarter each half, then cut each quarter down the middle into wedges.

Soak the wedges in a big bowl of ice water for 10 minutes to remove starch, prevent discoloring and crisp them.

Remove the wedges with tongs, dump the water, return the wedges to the bowl and rinse once more to remove residual starch.

Pat the wedges very dry with a lint-free tea towel or paper towels, and dry the bowl.

Drizzle with the olive oil and toss to coat.

Season gradually with salt, garlic powder, black pepper and smoked paprika, sprinkling and tossing between additions.

Preheat the air fryer to 325F.

Arrange the wedges skin side down with space between them and air fry for 12 minutes.

Shake the wedges, return them to a single layer, raise to 400F and air fry another 12 minutes.

Transfer to a serving dish and garnish with chopped parsley and grated Parmesan.