Prep and Slice: Wash your potatoes thoroughly. Slice them evenly into ½ cm (about ¼ inch) thick rounds. Uniform slices ensure they all cook at the exact same rate.

Soak: Place the potato slices into a large bowl of cold water for 10-15 minutes to remove the excess surface starch.

Dry Completely: Drain the potatoes well. Using paper towels or a clean kitchen towel, pat the slices until they are completely bone-dry.

Toss and Season: Transfer your dry potato slices to a large, dry mixing bowl. Drizzle with the olive oil, then sprinkle in the garlic granules, dried mixed herbs, and salt. Toss everything together vigorously until every single slice is beautifully and evenly coated.

Air Fry: Arrange the coated potato slices in your air fryer basket. It is okay if they overlap slightly, but try to keep them in a relatively even layer.

Cook: Set your air fryer to 200°C (390°F) and cook for 18 minutes.

Shake: Halfway through the cooking time (at the 9-minute mark), pull the basket out and give it a good shake. This ensures the hot air hits every angle of the potatoes for an even crunch.

Serve: Check the potatoes for doneness. They should be golden on the outside and fork-tender on the inside. If they need a little more color, cook for an additional 2-3 minutes. Garnish with fresh parsley if desired, and serve immediately!