Cut the potatoes into ¼ inch planks and then into ¼ inch strips. Put the cut potatoes into a large bowl filled with warm water. Let them sit for about 15 minutes. Then pat dry thoroughly.
Toss the potatoes in the oil, salt, pepper, onion powder, garlic, and ⅔ of the chopped herbs.
Oven-Baked Method
Preheat the oven to 450F. Line a baking sheet with parchment paper.
Spread the potatoes in a single layer on the baking sheet. They can slightly touch but should not be overlapping.
Roast the potatoes for 20 minutes on one side, then flip and roast 20 minutes on the other.
Sprinkle with flaky sea salt and the remaining chopped herbs. Serve immediately while warm.
Air Fryer Method
Preheat the air fryer to 380F.
Place the potatoes in the air fryer in a single layer. They can slightly touch but should not be overlapping.
Cook for 10 minutes on one side, then flip and cook for another 10 minutes on the other.
Sprinkle with flaky sea salt and the remaining chopped herbs. Serve immediately while warm.
Notes
I don't peel my potatoes. You can peel your potatoes if you don't like the skin texture.