Ingredients:

  • 1.5 lbs baby potatoes, preferably Yukon Gold or red
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried rosemary
  • Chopped fresh parsley (for garnishing)
  • Grated Parmesan cheese (for garnishing, optional)

Instructions:

  1. Place the baby potatoes in a pot of salted water. Bring to a boil and cook for about 15-20 minutes until fork-tender.
  2. Drain and let the potatoes cool slightly for about 10 minutes. Transfer to the fridge to chill for 30 minutes.
  3. Preheat the air fryer to 400°F (200°C). In a mixing bowl, combine olive oil, garlic, salt, pepper, and rosemary.
  4. Remove potatoes from the refrigerator. Using the spatula or fork, gently smash each potato until flattened but not broken apart.
  5. Brush the smashed potatoes with the olive oil mixture.
  6. Place the potatoes in a single layer in the air fryer basket. Cook for 10 minutes, then carefully flip and cook for an additional 10 minutes or until golden brown and crispy.
  7. Remove from the air fryer, garnish with parsley and Parmesan if desired, and serve hot.