Ingredients
Scale
- 1 lb Baby Gold or Red potatoes (uniform size works best)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika
- Sea salt and cracked black pepper to taste
- 1/2 cup Sour cream
- 3 tablespoons Fresh chives, finely chopped
- Cooking spray (optional)
Instructions
- Place your baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water 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. Drain the potatoes in a colander and let them sit for 2 minutes to allow excess steam to evaporate. Drying them out slightly is the secret to maximum crunch.
- In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Place the boiled potatoes on a clean cutting board or a parchment-lined tray. Use the bottom of a heavy glass or a mason jar to gently press down on each potato until it is about 1/2-inch thick. Be careful not to smash them so hard that they fall apart completely. Brush both sides of each smashed potato generously with the seasoned oil mixture.
- Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with oil if needed. Arrange the potatoes in a single layer in the basket, making sure they do not overlap. You may need to work in batches depending on the size of your air fryer. Cook for 15 to 20 minutes, flipping halfway through, until the edges are deep golden brown and very crispy.
- Transfer the hot potatoes to a serving platter. While they are still piping hot, add a small dollop of sour cream to the center of each potato. Sprinkle the chopped fresh chives over the top and add an extra crack of black pepper if desired. Serve immediately while the contrast between the hot potato and cold cream is at its peak.
- Cook Time: 40 minutes