Ingredients
Scale
- 1.5 lbs Baby potatoes (red or gold work best)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika
- Salt and black pepper to taste
- 1 cup Shredded sharp cheddar cheese
- 1/2 cup Cooked bacon crumbles
- 2 tablespoons Sliced green onions (for garnish)
- Sour cream (optional, for dipping)
Instructions
- Place the baby potatoes in a large pot of 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 to the point where they fall apart; they need to hold their shape. Drain the potatoes and let them sit in the colander for a few minutes to allow excess steam to escape. This drying phase is crucial for achieving maximum crispiness later.
- In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, and pepper. Place the dried potatoes on a flat surface or directly into the air fryer basket (if it is large enough). 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 flattened potato generously with the seasoned oil mixture.
- Arrange the potatoes in a single layer in the air fryer basket, ensuring they are not overlapping. Set the air fryer to 400°F (200°C) and cook for 15 to 20 minutes. Halfway through the cooking time, carefully flip the potatoes using tongs. Cook until the edges are dark golden brown and visibly crispy.
- Once the potatoes are crispy, sprinkle the shredded cheddar cheese and bacon crumbles evenly over the top of each potato. Slide the basket back into the air fryer and cook for an additional 2 to 3 minutes, or until the cheese is bubbly and fully melted. Remove the potatoes carefully to a serving platter.
- Top the hot smashed potatoes with fresh sliced green onions. Serve them immediately while the cheese is gooey and the potatoes are at their crispiest. Pair with a side of sour cream or ranch dressing for the perfect finishing touch.
- Cook Time: 45 minutes