Ingredients:

  • 1 lb baby Yukon Gold or Red potatoes
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the whole, cleaned potatoes in a microwave safe bowl with 2 tablespoons of water. Cover and microwave on high for 5–7 minutes, until a fork slides in with minimal resistance. Note: Don't overcook them into mush or they'll fall apart when smashed.
  2. Place the steamed potatoes on a flat surface, like a cutting board. Use the bottom of a glass to press down firmly until they are roughly 1/2 inch thick.
  3. Brush both sides of the smashed potatoes generously with olive oil. Note: Be thorough; dry spots won't crisp.
  4. Sprinkle the garlic powder, sea salt, black pepper, and paprika over the top.
  5. Arrange the potatoes in a single layer in the air fryer basket. Note: Do not overlap them or you'll get soggy sides.
  6. Cook at 400°F (200°C) for 12–15 minutes until the edges are dark gold.
  7. Sprinkle the grated Parmesan cheese on the potatoes during the last 3 minutes of cooking.
  8. Remove when the crust sounds hollow when tapped.
  9. Garnish with chopped fresh parsley before serving.