Ingredients
Equipment
Method
- Start by washing the baby potatoes thoroughly. No need to peel!
- In a large pot, cover the potatoes with water and bring to a boil. Cook for about 15–20 minutes until they’re fork-tender.
- Drain the potatoes and let them cool for 5 minutes so you can handle them.
- Place the potatoes on a cutting board. Using a potato masher or the bottom of a glass, gently smash each potato until it’s about 1/2 inch thick.
- In a large bowl, toss the smashed potatoes with olive oil, garlic powder, salt, and black pepper. Ensure they’re evenly coated.
- Preheat your air fryer to 400°F (200°C). Arrange the potatoes in a single layer in the air fryer basket. Cook for 12–15 minutes until golden brown and crispy.
- Remove from the air fryer, sprinkle with fresh herbs if desired, and serve hot!
Nutrition
Notes
Top Tips: Use smaller potatoes for best results. Don't overcrowd the air fryer for extra crispiness. Store leftovers in an airtight container in the fridge for up to 3 days.