Scrub the 3 large Russet potatoes under cold water. Do not peel them. Cut each potato in half lengthwise, then cut each half into 4 thick wedges, yielding 24 wedges total.

Place the cut wedges into a large bowl and submerge them in 4 cups (960ml) of ice-cold water. Let them soak for exactly 30 minutes to remove excess starch.

Drain the cloudy water and rinse the wedges. Lay them flat on a highly absorbent kitchen towel and pat them completely bone-dry.

Transfer the dry wedges to a dry mixing bowl. Drizzle with 2 tbsp (30ml) of olive oil and toss. Sprinkle in the 1 tsp (5g) coarse sea salt, 1/2 tsp (1g) coarse black pepper, and 1 tsp (3g) red smoked paprika dust. Toss until evenly coated.

Preheat your air fryer to 400°F (200°C) for 5 minutes. Arrange the seasoned wedges in a single, even layer in the basket without overlapping. Air fry for 10 minutes.

After 10 minutes, carefully flip each wedge with tongs. Return the basket to the air fryer and cook for an additional 8 to 12 minutes, until the edges are deeply golden brown and the skins are lightly blistered.

Remove the hot wedges and immediately toss with 1 tbsp (2g) of finely chopped dried parsley flakes. Serve immediately on unbleached parchment paper alongside a ramekin of thick glossy ketchup.