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Peel and wash potato, making sure all dark spots are removed.
Slice a thin slice from opposite sides of the potato creating flat spots that will prevent the potato from rolling as you chop it.
Chop potato into 1-1/2 - 2 inch chunks. Then place potatoes in bowl full of cool water. Don't forget the thin slices. Soak for 10 minutes
After soaking, place potatoes into gently boiling water. Boil for 10 minutes or till they are nearly ready to fall apart. (Be mentally prepared to serve mashed potatoes instead of roasted. That is a good fall back if you boil too long.)
After boiling, use a slotted spoon to gently remove potatoes from water onto a wire cooling rack. Make sure to get all the bits that may have fallen off, and the thin ends. Let them cool till they no longer produce noticeable steam, then place them on a paper towel lined plate, and into the freezer to finish cooling. About 5 minutes.
Add any potato bits and the thin ends to a large mixing bowl. (If you did not manage to save any, sacrifice one of your potato chunks for this step)Use a fork to break up and "mash" the scrap bits into a loose crumble.
Add the rest of the potatoes to the bowl along with a pinch of salt and pepper and 1 tbsp vegetable oil. Stir the potatoes allowing them to break up a tiny bit adding more crumbly bits. Add more oil as needed to keep the mixture sticking to the potatoes.
Add potatoes to an air fryer preheated to 375 F or 190 C. Air Crisp for 7 minutes. Flip over each potato and cook for 7 more minutes. If they need more crisping reduce heat to 300 F or 148 C, and cook for 2 minutes at a time till desired crispness.
Remove potatoes to a mixing bowl, and add salt and pepper to taste, along with fresh chopped herbs. Serve Immediately. You have about 12 minutes till they start to get soggy from their own steam.Tip: Mince your herbs extra fine to ensure they stick in all the nooks and crannies on the potatoes.