Wash potatoes thoroughly. Cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on the potato size. Aim for wedges about 1/2 to 3/4 inch thick.

Place the cut potato wedges in a large bowl of cold water for 15-30 minutes. This helps remove excess starch for crispier results. Drain well and pat them *very dry* with a clean kitchen towel or paper towels. This step is crucial for crispiness.

In a large mixing bowl, toss the dried potato wedges with olive oil until lightly coated.

Sprinkle the salt, black pepper, garlic powder, smoked paprika, and optional onion powder and cayenne pepper over the oiled wedges. Toss again until the wedges are evenly coated with the seasoning.

Preheat your air fryer to 400°F (200°C) for 3-5 minutes.

Arrange the seasoned potato wedges in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary to ensure even cooking and crispiness.

Air fry for 10 minutes, then open the basket and shake well or flip the wedges with tongs.

Close the basket and continue to air fry for another 10-15 minutes, shaking or flipping every 5 minutes, until the wedges are golden brown, crispy on the outside, and tender on the inside. Cooking time may vary slightly depending on your air fryer model and wedge thickness.

Remove the wedges from the air fryer and serve immediately with your favorite dipping sauce.