Ingredients
Scale
- 1 lb Baby yellow or red potatoes (uniform size works best)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon dried oregano or thyme
- Fresh parsley, chopped (for garnish)
- Optional: 2 tablespoons grated Parmesan cheese
Instructions
- Step 1: Boiling the Potatoes. Place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil and cook the potatoes for about 12-15 minutes, or until they are fork-tender. Do not overcook them until they fall apart; they need to hold their shape for the smashing process. Drain the potatoes and let them steam dry for 2 minutes to remove excess moisture.
- Step 2: Smashing and Seasoning. While the potatoes dry, mix the melted butter, olive oil, minced garlic, salt, pepper, and dried herbs in a small bowl. Place the boiled potatoes on a flat surface or directly into the air fryer basket (lined with parchment if preferred). 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. Brush each smashed potato generously with the garlic butter mixture.
- Step 3: Air Frying for Maximum Crunch. Arrange the potatoes in a single layer in the air fryer basket, ensuring they do not overlap. Set the air fryer to 400°F (200°C). Air fry for 12-15 minutes. Check them halfway through; if you want them extra crispy, you can flip them, but it is often not necessary in an air fryer. If using Parmesan cheese, sprinkle it over the potatoes during the last 2 minutes of cooking.
- Step 4: Plating and Serving. Carefully remove the potatoes from the air fryer using tongs—they will be very hot! Transfer them to a serving platter. Garnish with a sprinkle of fresh chopped parsley and an extra pinch of flaky sea salt if desired. Serve immediately while they are at their peak crispiness.
- Cook Time: 35 minutes