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. You want them to be fork-tender but not falling apart. Drain the potatoes well and let them steam dry for a few minutes. Removing excess moisture is the secret to achieving that viral-level crispiness.

Place the boiled potatoes on a clean surface or directly on a lined baking tray. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about half an inch thick. In a small bowl, whisk together the olive oil, garlic powder, dried oregano, smoked paprika, salt, and pepper. Brush both sides of the smashed potatoes generously with this seasoned oil mixture.

Preheat your air fryer to 400°F (200°C). Place the potatoes in the air fryer basket in a single layer. Do not overlap them, as they need space for the air to circulate. Cook for 15 to 20 minutes, flipping halfway through. The potatoes are ready when the edges are deep golden brown and very crunchy.

Transfer the hot potatoes to a serving platter. While they are still piping hot, sprinkle the crumbled feta cheese over the top so it softens slightly. Garnish with fresh chopped parsley and a squeeze of lemon juice if desired. Serve immediately while the crunch is at its peak.