In my experience, the key to getting potato wedges just right lies not only in the air frying but in how you prep them beforehand. I used to skip the boiling step and was always left with wedges that either lacked crispiness or were too dry inside. Parboiling the potatoes softens them without overcooking, ensuring a tender interior once fried. After boiling, I always make sure to thoroughly dry the wedges before tossing them in oil and seasoning—this helps the exterior crisp up beautifully. Using a mix of garlic, onion powder, grated parmesan, and paprika adds a depth of flavor that makes the wedges addictive. I find that air frying at 400°F for about 20 minutes, with a toss at the halfway point, evenly crisps the wedges without burning. Another tip I picked up is salting the potato water during parboiling, similar to how you'd salt pasta water; it seasons the potato from within and enhances the overall taste. This method elevates simple potatoes into a crowd-pleasing side dish perfect for any family dinner. The combination of textures—crispy on the outside and soft inside—and savory seasoning means these wedges are often the first thing to disappear at the table. Give this technique a try if your potato wedges have ever been disappointing—boiling before air frying truly makes all the difference.