Ingredients
Scale
- 1 lb Baby Gold or Red potatoes (uniform size)
- 2 tablespoons Extra virgin olive oil
- 1.5 tablespoons Everything bagel seasoning
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Sea salt (adjust based on your seasoning’s saltiness)
- Fresh parsley for garnish (optional)
- Sour cream or Greek yogurt for dipping (optional)
Instructions
- Place your baby potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the pot to a boil over high heat, then reduce to a simmer. 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. Drain the potatoes well and pat them dry with a clean kitchen towel. Removing excess moisture is the secret to getting them extra crispy later.
- Place the dry potatoes on a flat surface or a cutting board. 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 and garlic powder. Brush both sides of each smashed potato with the oil mixture. Sprinkle the everything bagel seasoning generously over the top of each potato, pressing it down slightly so the seeds stick to the surface.
- Preheat your air fryer to 400°F (200°C). Place the seasoned potatoes in the air fryer basket in a single layer. Do not let them overlap, as they need airflow to crisp up. You may need to cook them in two batches depending on the size of your air fryer. Cook for 12 to 15 minutes. Check them halfway through; you want the edges to be dark golden brown and visibly crispy.
- Carefully remove the potatoes from the air fryer using tongs. Transfer them to a serving platter and garnish with fresh parsley if desired. Serve them immediately while they are hot and at peak crispiness. They pair perfectly with a side of cool sour cream or a zesty garlic aioli for dipping.
- Cook Time: 35 minutes