Cut the potatoes into evenly sized wedges and place them in a large bowl. Set aside.
In a small saucepan over medium–high heat, melt the butter. Allow it to simmer for 5-7 minutes, stirring occasionally, until it turns a deep golden brown and smells nutty. Remove from the heat immediately to prevent burning.
Pour the brown butter over the potatoes. Add the Italian herbs, rosemary, garlic powder, salt and pepper, then toss well until all wedges are evenly coated.
Transfer the potatoes to the air fryer basket in a single layer. Cook for approximately 25 minutes, shaking halfway through, until golden and crispy.
