Scrub the three russet potatoes under cool running water and pat them dry. Cut each potato lengthwise into 6–8 evenly sized wedges.

For a crisper texture, place the wedges in a bowl of cold water and soak for 20–30 minutes. Drain them well, then dry every wedge thoroughly with clean kitchen towels; skip the soak when you want the quickest version.

Add the dry wedges to a large bowl with olive oil, paprika, garlic powder, onion powder, kosher salt, black pepper, and any optional Italian seasoning or cayenne. Toss until each piece is lightly coated.

Preheat the air fryer to 400°F (200°C) if your appliance requires preheating. Arrange the wedges in a single layer, placing them cut side down where possible.

Air-fry for 15–20 minutes, turning the wedges or shaking the basket halfway through cooking. Continue until the outsides are golden brown and the centers are tender when pierced.

Season the hot wedges with additional salt to taste as soon as they come out of the air fryer. Serve immediately with your preferred dipping sauce.