Ingredients
Scale
- 1 lb baby gold or red potatoes (pre-boiled or canned)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Fresh parsley, chopped (for garnish)
- Optional: Grated parmesan cheese
Instructions
- Place your pre-boiled or canned potatoes into a large mixing bowl. Pat them completely dry with a paper towel; moisture is the enemy of crispiness. Drizzle the olive oil over the potatoes and sprinkle in the salt, black pepper, garlic powder, and smoked paprika. Toss the potatoes gently until every single one is evenly coated in the oil and spice mixture.
- Place the seasoned potatoes on a flat surface or directly onto a parchment-lined tray. Use the bottom of a heavy glass, a measuring cup, or a potato masher to press down firmly on each potato. You want to flatten them until they are about 1/2 inch thick. Aim for jagged, thin edges, as these bits will become the crispiest parts in the air fryer.
- Preheat your air fryer to 400°F (200°C). Carefully place the smashed potatoes into the air fryer basket in a single layer. Do not overlap them, as they need space for the air to circulate. Cook for 10 minutes. Halfway through the cooking time, check them; if you want them extra dark, you can lightly spray the tops with a bit more oil.
- Once the potatoes are golden brown and the edges look shattered and crispy, carefully remove them from the basket using a spatula. Transfer them to a serving plate immediately. Sprinkle with freshly chopped parsley and an extra pinch of sea salt or grated parmesan if desired. Serve while they are piping hot for the best texture.
- Cook Time: 15 minutes