Description
Delight in these crispy, golden-brown smashed potatoes, perfect for cozy fall dinners.
Ingredients
- 1½ pounds baby potatoes or Yukon Gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh herbs for garnish (like parsley or chives)
- Optional: chili flakes for a spicy kick
Instructions
- Prepare the Potatoes: Wash and scrub your baby potatoes thoroughly. Place them in a large pot and cover them with cold water. Add a generous amount of salt and bring to a boil. Boil for about 15-20 minutes, or until the potatoes are fork-tender.
- Drain and Cool: Once cooked, drain the potatoes and let them cool for a few minutes. This will make them easier to handle.
- Smash the Potatoes: On a clean cutting board or a baking sheet, carefully place each potato. Using the bottom of a glass or a potato masher, gently press down on each potato until it’s smashed flat but still intact.
- Season and Oil: In a small bowl, combine olive oil, sea salt, black pepper, garlic powder, and onion powder. Brush or drizzle the seasoning mixture over each smashed potato.
- Air Fry: Preheat your air fryer to 400°F (200°C). Arrange the smashed potatoes in the basket in a single layer, ensuring there’s space for airflow. Air fry for about 12-15 minutes, flipping halfway through, until they are golden brown and crispy.
- Garnish and Serve: Once cooked, remove the potatoes from the air fryer and garnish with fresh herbs and chili flakes if desired. Serve warm and enjoy the cozy vibes!
Notes
Choose the right potatoes for optimal crunch and don’t skip the cooling step after boiling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Air Frying
- Cuisine: American