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Wash your potatoes really well and cut into wedges, place them in a large bowl and cover them with ice water. Let them soak for at least 30 minutes or up to 1 hour.
Preheat your air fryer on the standard setting to 200°C for about 5 minutes.
Strain and dry the wedges, make sure there is no wet residue, again this helps to keep them super crispy.
In a large bowl, toss the dried potato wedges with the olive oil, and spices/seasoning and toss until evenly coated.
Arrange the seasoned potato wedges in a single layer in the air fryer basket, making sure they are not overcrowded to ensure even cooking.
Cook for about for 25-30 minutes (depending on the size of your wedges), and shake them a couple of times during cooking, until they are golden brown and crispy on the outside and tender on the inside.
Once the wedges are cooked to your desired crispiness, transfer to your serving dish and serve with the sour cream and chilli dip, they are delicious!