To Cut the Wedges

1. Wash and dry the potatoes. Wash and lightly scrub the potatoes then dry each one well. 
2. Halve the potatoes. Cut the potatoes in half and place the flat sides down on the cutting board.
3. Next into quarters. Slice each half right down the middle into two pieces.
4. Cut the potato quarters into two large wedges. With the largest area of exposed potato flesh down on the cutting board, slice into the center of the skin side of the potato at an angle. This will ensure the wedges are the same size.
5. Cut into half-inch thick wedges (recommended).  Cut each large wedge in half again using the same technique of placing the largest flat side down and slicing through the skin-side at an angle. You should end up with sixteen wedges from one potato.
6. Soak in cold water (optional). Do this for a few hours, or even overnight for the creamiest, most tender potatoes that crisp nicely in the air fryer or oven. Store cut potatoes in water in the refrigerator.

To Air-Fry or Roast

1. Mix the seasoning. Combine all of the ingredients for the spice mix in a small bowl and whisk thoroughly to combine.
2. Preheat the air fryer to 400° F or the oven to 450° F. If you are roasting the potato wedges in the oven you can place your pan in the oven while it preheats. The hot pan will immediately begin to brown the wedges when you spread them on it (just be careful not to burn yourself when adding the wedges).
3. Oil and season. If you soaked the potatoes in water, dry them well with a kitchen towel. In a large bowl drizzle enough oil to coat each one. Then sprinkle the spice mix evenly over the wedges and toss gently to cover them all over with the spices.
4. Air fry or roast. Cook the wedges in a single layer in the air fryer, cooking in batches as necessary. Or spread the wedges in one layer on one or two rimmed baking pans and roast them in the oven. Flip the potatoes halfway through cooking, after about 7 minutes in the air fryer and 14 minutes in the oven. Whether air-fried or roasted, steakhouse potato wedges are done when fork tender, and not a moment sooner. For the most flavorful, crunchy wedges, air fry or roast until they are very tender and the outside is a very deep, dark brown.
5. Cooking times. In the air fryer potato wedges take 11 to 13 minutes. Larger inch-wide wedges can take 15 and up to 20 minutes to become tender. In the oven, the wedges will take 25 to 40 minutes (employ patience). 
6. Salt and serve. Sprinkle a little flake or sea salt on the finished potato wedges and serve immediately. The potatoes will lose their crispiness as they cool. You can place the wedges uncovered in a low-heat oven (200° F to 250° F) or warming drawer for a few minutes to keep them from turning soggy.