Ingredients
Scale
- 1 lb Baby yellow or red potatoes (uniform size works best)
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1/2 cup Freshly grated Parmesan cheese
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped (for garnish)
- Optional: A pinch of red pepper flakes for heat
Instructions
- Start by washing the baby potatoes thoroughly. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for 12 to 15 minutes until they are fork-tender but not falling apart. Drain the potatoes and let them steam dry for about 5 minutes. This drying step is crucial for achieving maximum crispiness later. While they dry, preheat your air fryer to 400°F (200°C).
- Place the boiled potatoes on a flat surface or a lined baking sheet. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick. In a small bowl, whisk together the olive oil, garlic powder, salt, and pepper. Brush both sides of each smashed potato with the oil mixture. Generously sprinkle the freshly grated parmesan cheese over the top of each potato, pressing it down slightly so it sticks.
- Arrange the seasoned potatoes in the air fryer basket in a single layer. Do not overcrowd the basket; cook in batches if necessary. Air fry at 400°F (200°C) for 10 to 15 minutes. Halfway through the cooking time, check on them to ensure the cheese is browning beautifully. Once the edges are deep golden brown and the cheese has formed a crispy crust, remove them from the air fryer. Garnish with fresh parsley and serve immediately while hot.
- Cook Time: 35 minutes