Thoroughly wash the potatoes. Do not peel. Chop them into wedges by cutting in half lengthwise. Cut the half in half lengthwise again, and once more. This will result in 8 wedges per potato. If your potatoes are particularly large, you may have to cut once more. Repeat for all potatoes.
Place the potato wedges in a large bowl filled with cold water and ice. Let them sit there for 10 minutes. This will help remove some of the starch and make them extra crispy.
While the potatoes are soaking, preheat your air fryer (or oven) to 400°F. Also mix together the spices in a small bowl.
Once the potatoes have soaked for 10 minutes, drain and thoroughly dry them with paper towel. Place the wedges in a large bowl. Pour the avocado oil and spice mix over the wedges. Toss with tongs or your hands to ensure all wedges are evenly coated with the oil and spice mix.
Carefully place the potato wedges in the preheated air fryer, lining them up to create 1 layer. You don't want any wedges on top of each other for optimal crispiness. This may mean you have to do 2-3 batches of air frying. Close the air fryer and set your timer for 15 minutes. Check on the wedges around 12 minutes to ensure they aren't getting too crisp.
Once done to your liking, remove the potato wedges to a plate and add any remaining wedges to the air fryer to cook for another 15 minutes. While waiting, jump to the Garlic Aioli instructions to prepare the dipping sauce.
Once they're golden and crispy, place on a serving dish, and sprinkle with flakey sea salt and fresh parsley to garnish. Add a squeeze of fresh lemon if you wish. Enjoy your crispy air fried potato wedges dipped in garlic aioli!