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In a medium saucepan bring water to a boil. Add the potatoes and, reduce the heat to a gentle simmer. Boil for 5-6 minutes. Strain and set aside to dry. (*See note below)
In a medium bowl, toss the dried potatoes wedges with olive oil, paprika, chili powder, Italian seasoning, pepper, salt, garlic, and Parmesan cheese.
Select AIR FRY on the air fryer, set the temperature to 350 degrees F, and set the time to 20 minutes. Press the setting dial to begin preheating.
While the unit is preheating, arrange the potato wedges in the air fryer basket, making sure they are not crowding each other. When the unit has finished preheating, open the door, and slide the basket into the top rails. Close the door to begin cooking.
After 10 minutes, use silicone-tipped tongs to flip the potato wedges. Close the door, and continue to cook for 10 minutes or until the potato wedges are golden and crisp.
When cooking is complete, remove the basket from the air fryer, and garnish potato wedges with Italian parsley. Enjoy warm!
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.