Ingredients
Scale
- 1 lb Baby potatoes (yellow or red work best)
- 2 tablespoons Olive oil
- 1 tablespoon Truffle oil (high quality)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Freshly grated Parmesan cheese (optional)
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Parboil the Potatoes. Place your baby potatoes in a large pot and cover them with cold salted 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 water and let the potatoes steam-dry for two minutes to remove excess moisture.
- Step 2: Smash the Potatoes. Place the parboiled potatoes on a clean cutting board or a flat surface. Use the bottom of a heavy glass or a small bowl to gently press down on each potato until it is about half an inch thick. You want the edges to burst open and create jagged, irregular shapes. This texture is the secret to the ultimate crunch.
- Step 3: Season and Air Fry. In a large bowl, toss the smashed potatoes with olive oil, garlic powder, onion powder, salt, and pepper. Arrange the potatoes in a single layer in the air fryer basket. Ensure they are not overlapping to allow the hot air to circulate. Air fry at 400°F (200°C) for 15 to 20 minutes. Flip them halfway through the cooking process until they are deeply golden and crispy on both sides.
- Step 4: The Truffle Finish and Plating. Once the potatoes are extra crispy, remove them from the air fryer and place them in a serving bowl. Immediately drizzle the truffle oil over the hot potatoes and toss gently to coat. If you are using Parmesan cheese, sprinkle it on now so it slightly melts. Garnish with fresh parsley and serve immediately while they are piping hot.
- Cook Time: 40 minutes