Rinse your potatoes under cold running water and scrub away any dirt. Pat them completely dry with a clean kitchen towel—this is the secret to crispy wedges instead of steamed ones. Once dry, place each potato on your cutting board with the skin facing up. Slice lengthwise in half so you have two flat sides. Turn each half cut-side down and slice into 3 even wedges. You should end up with 6 wedges per potato, or about 24 wedges total.

Transfer all your cut wedges into a large mixing bowl. Drizzle with half of the olive oil (½ tablespoon) and toss gently with your hands until each wedge has a light coating. Arrange them in a single layer in your air fryer basket. They can touch, but shouldn't overlap. Set your air fryer to 400 degrees Fahrenheit and cook for 20 minutes. Shake the basket once at the 10-minute mark and again at the 18-minute mark for even browning.

After 20 minutes, your wedges will be partially cooked but not yet golden. Transfer them back to the mixing bowl and drizzle with the remaining ½ tablespoon of olive oil. Toss until evenly coated. Sprinkle the ranch seasoning, sea salt, and black pepper over the wedges and toss again until the seasonings coat every surface. Return them to the air fryer basket in a single layer.

Air fry for an additional 5 to 8 minutes at 400 degrees until the wedges are golden brown and crispy. Start checking at 5 minutes. If they're not quite where you want them, give it 2 more minutes. The timing depends on how thick you cut your wedges and how much you like them crisped. Transfer to a serving plate immediately while they're still hot and steam is escaping.