Cut one of the potatoes in half lengthwise. Place cut-side down. Cut each half lengthwise to end arrive at 4 large wedges. Next, cut each wedge in quarters lengthwise, resulitng in 16 wedges. Repeat with second potato (or however many potatoes you want to cook).
Transfer the potato wedges to a bowl and add enough water to immerse the potatoes. Soak the potatoes for 10 minutes. Then drain the potatoes in a colandar and use a kitchen towel or paper towels to dry off the potatoes.
Transfer patted dry potato wedges to a plate and drizzle olive oil over the top. Use your fingers to make sure each potato slice is coated in oil.
Combine chili powder, paprika, sage, and dill in a bowl. Sprinkle the spices over oiled potato wedges. Toss to coat.
Transfer oiled/seasoned potatoes to air fryer basket. Cook potatoes for 20 minutes, removing the basket and using tongs to "stir" the potatoes so they're even cooked about halfway through. Cook an additional 2–3 minutes if necessary.
After the potatoes are done, remove from the air fryer and transfer to a serving dish (or plates) and season with salt and pepper.
The air fryer helps create crispy potato wedges with minimal oil. Add additional oil if you prefer.