Name: Air Fryer Smashed Potatoes
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 pound baby Yukon Gold potatoes (about 16); 1 tablespoon kosher salt (for the cooking water); 3 tablespoon olive oil; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; ¾ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup grated Parmesan cheese (optional); 2 tablespoon fresh chives or parsley (chopped)

Instructions

Boil
Boil:
Place 1½ pounds baby potatoes in a pot, cover with cold water by 1 inch, and add 1 tablespoon kosher salt. Bring to a boil and cook for 15 to 18 minutes, until a fork slides in easily. Drain and let the potatoes steam dry for 5 minutes.
Smash
Smash:
Place the potatoes on a cutting board and press each one with the bottom of a glass or measuring cup until it's about ½ inch thick, keeping it in one piece.
Season
Season:
In a small bowl, stir together 3 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Brush both sides of the smashed potatoes with the seasoned oil.
Air fry
Air fry:
Preheat the air fryer to 400°F. Arrange the potatoes in a single layer, working in batches, and air fry for 12 minutes. Flip, sprinkle with some of the ¼ cup grated Parmesan, and air fry for 4 to 6 minutes more, until deep golden and crispy.
Serve
Serve:
Sprinkle the air fryer smashed potatoes with 2 tablespoons chopped chives or parsley and serve hot.

Tips

Letting the boiled potatoes steam dry is the secret to extra-crispy smashed potatoes. Don't overcrowd the air fryer basket, or the potatoes will steam instead of crisp. No air fryer? Roast them on an oiled baking sheet at 450°F for 25 to 30 minutes, flipping once.

Storage

Store leftover smashed potatoes in an airtight container in the refrigerator for up to 4 days. Re-crisp in the air fryer at 400°F for 4 to 5 minutes. Freezing isn't recommended.