Ingredients
Scale
- 1.5 lbs baby yellow or red potatoes (uniform size works best)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Zest of 1 large lemon
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Par-Boiling the Potatoes. Place your baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil and cook the potatoes for about 12 to 15 minutes, or until they are fork-tender. Do not overcook them; they should be soft enough to smash but not falling apart. Drain the potatoes well and let them steam dry for 2 minutes to remove excess moisture.
- Step 2: Smashing and Seasoning. In a small bowl, whisk together the olive oil, garlic powder, dried herbs, salt, and pepper. Place the boiled potatoes on a clean surface or a parchment-lined tray. 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 both sides of each smashed potato with the seasoned oil mixture, ensuring the craggy edges are well-coated.
- Step 3: Air Frying for Maximum Crunch. Preheat your air fryer to 400°F (200°C). Arrange the smashed potatoes in a single layer in the air fryer basket, making sure they do not overlap too much. Air fry for 15 to 20 minutes, flipping them halfway through, until they are deep golden brown and very crispy. Immediately after removing them, drizzle with lemon juice, sprinkle with lemon zest and fresh parsley, and serve while piping hot.
- Cook Time: 40 minutes