Ingredients
Scale
- 1.5 lbs Baby Yukon Gold potatoes (uniform size is best)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Optional: 2 tablespoons grated Parmesan cheese
- Optional: Fresh chopped parsley for garnish
Instructions
- Place your baby potatoes into 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 the heat slightly and simmer for 15 to 20 minutes. You want the potatoes to be fork-tender but not falling apart. Once cooked, drain the water and let the potatoes sit in the colander for a few minutes. This allows the steam to escape, which helps the potatoes get crispier later.
- While the potatoes are drying, whisk together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Place the warm potatoes on a clean flat surface or a lined baking sheet. 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 smashed potato generously with the seasoned oil mixture. If you are using Parmesan cheese, sprinkle it over the tops now.
- Preheat your air fryer to 400°F (200°C). Carefully place the seasoned potatoes into the air fryer basket in a single layer. Do not overlap them, as they need space for the air to circulate. Work in batches if necessary. Air fry for 15 to 20 minutes, flipping halfway through, until the edges are deep golden brown and very crispy. Remove them from the basket, garnish with fresh parsley, and serve immediately while hot.
- Cook Time: 45 minutes