Scrub the potatoes well and cut them lengthwise into 1/2-inch wedges, leaving the skins on. If desired, soak the cut wedges in cold water for 20–30 minutes, then drain and dry them exceptionally well with clean towels.

Preheat the air fryer to 400°F (200°C) for 3–5 minutes if your model requires preheating. Thoroughly dried potatoes are important because excess moisture can interfere with browning.

Toss the potato wedges with olive oil, garlic powder, Italian seasoning, paprika, kosher salt, black pepper, and about 1/4 cup of the finely grated Parmesan. Coat the wedges evenly so the seasonings cling to every surface.

Arrange the wedges in a single layer in the air-fryer basket, placing them cut side down where possible. Avoid crowding and cook in batches if needed so hot air can circulate around the potatoes.

Air-fry at 400°F for 18–22 minutes, turning or shaking the basket after 10–12 minutes. Continue cooking until the wedges are browned on the outside and tender when pierced.

Add the remaining Parmesan during the final 2–3 minutes, or toss the hot fries with it immediately after cooking. Finish with chopped fresh parsley and additional salt to taste, then serve hot.