Preheat an air fryer to 400 °F if necessary . Wash and scrub the potatoes.
Take a potato and cut in half lengthwise. Cut each half in half lengthwise again, and then cut each quarter in half lengthwise again. Repeat for the other potato. You will have a total of 16 wedges.
In a large bowl add the potato wedges, add cold water and let it sit for 15 minutes. Stir and dump the water out. Add more cold water and let it sit for another 15 minutes. Dump out the water and pat dry the wedges and bowl with paper towel. The drier the potatoes, the crispier they will be.
Add in the olive oil to the potato wedges and sprinkle all the spices over top while stirring. It is best if you can stir and mix with your hands to make sure they are coated evenly.
Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes.
Flip wedges with tongs and cook for an additional 5-6 minutes when they have crisped up nicely. Remove to a plate.
Repeat to cook the remaining wedges.
Serve with your favorite dip like chipotle mayo, garlic aioli or a lemon aioli