Ingredients
Scale
- 1 lb Baby gold or red potatoes (uniform in size)
- 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, minced
- Optional: Grated Parmesan cheese for topping
Instructions
- Parboil the Potatoes: Place the potatoes in a large pot and cover them with cold salted water. Bring the water to a boil over high heat. Reduce the heat slightly and simmer for 12 to 15 minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes well and let them sit for 2 minutes to allow excess steam to evaporate; dry potatoes get crispier.
- Smash the Potatoes: Place the warm potatoes on a clean cutting board or a flat surface. Use the bottom of a heavy glass, a small bowl, or a potato masher to gently press down on each potato until it is about 1/2 inch thick. Be careful not to press so hard that the potato breaks completely apart. You want the edges to be jagged and thin, as those parts will become the crunchiest.
- Season and Air Fry: Preheat your air fryer to 400°F (200°C). Lightly coat the smashed potatoes with olive oil, salt, and pepper. Arrange the potatoes in the air fryer basket in a single layer, ensuring they do not overlap. Cook for 12 to 15 minutes, flipping halfway through, until the edges are golden brown and very crispy.
- Prepare Garlic Herb Butter and Toss: While the potatoes are air frying, whisk together the melted butter, minced garlic, parsley, and rosemary in a small bowl. Once the potatoes are finished, transfer them to a large mixing bowl. Pour the garlic herb butter over the hot potatoes and toss gently to coat. Serve immediately while hot and crackling.
- Cook Time: 35 minutes