Preheat the air fryer to 400* for 10 minutes, and spray the basket with non-stick cooking spray, or oil spray.
Cut potatoes in half and add to a large bowl. Keep the skin on. Add the raw potato wedges to a large bowl, filled with cold water, and ice cubes. Let sit for about 30 minutes, then use a clean kitchen towel or paper towel, and dry the potatoes. This extra step will give you the best crispy potato wedges.
In a large bowl, combine truffle oil, minced garlic, and olive oil. Whisk, then pour the potatoes into the bowl. Add truffle salt, sea salt, parmesan, and black pepper. Toss to coat.
Place potatoes into the air fryer basket, in a single layer, and cook for 15 minutes, stop halfway through and shake the basket to redistribute the potatoes.
Garnish with chopped parsley and enjoy!