Ingredients
Scale
- 1.5 lbs baby potatoes (yellow or red work best)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh rosemary or thyme, finely chopped
- Optional: Grated Parmesan cheese for topping
Instructions
- Step 1: Boil the Potatoes Place the baby potatoes in a large pot and cover them with cold salted water. Bring the water to a boil over high heat. Reduce the heat and simmer for 12 to 15 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly and let them steam dry for a few minutes. Drying them is essential for achieving maximum crispiness later.
- Step 2: Smash and Season Place the boiled potatoes on a flat surface or a cutting board. 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. Be careful not to break them apart completely. Drizzle the smashed potatoes with olive oil and season both sides generously with salt and black pepper.
- Step 3: Air Fry to Perfection Preheat your air fryer to 400°F (200°C). Place the potatoes in the air fryer basket in a single layer; you may need to work in batches depending on the size of your machine. Cook for 12 to 15 minutes, flipping halfway through, until the edges are deep golden brown and very crispy.
- Step 4: Prepare Garlic Herb Butter and Finish While the potatoes fry, whisk together the melted butter, minced garlic, parsley, and rosemary in a small bowl. Once the potatoes are done, remove them from the air fryer and immediately brush them with the garlic herb butter while they are still piping hot. Sprinkle with Parmesan cheese if desired and serve immediately.
- Cook Time: 35 minutes