American
Air-Fryer Garlic Smashed Potatoes
Baby gold potatoes are boiled until tender, gently flattened, brushed with garlic oil, and air-fried into craggy crisp-edged rounds with fluffy centers and parsley.
4 servings · 10 minutes prep · 60 minutes cook
Ingredients
Potatoes
- 1 1/2 pounds baby Yukon Gold potatoes
- 1 1/2 teaspoons kosher salt, divided
Garlic Oil and Finish
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, finely grated
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- 1/2 teaspoon lemon zest
Directions
Boil and Dry
- Cover the small potatoes with cold water by 1 inch and add 1 teaspoon of the kosher salt. Bring to a simmer and cook for 15–20 minutes, until a skewer slides through the largest potato without force.
- Drain and let the potatoes steam-dry in the colander for 5 minutes. Meanwhile, warm the extra virgin olive oil with the garlic cloves over low heat for 3 minutes; strain out the garlic and stir the black pepper into the oil.
Smash and Air-Fry
- Preheat the air fryer to 400°F / 200°C for 4 minutes. On a board, press each potato with the bottom of a measuring cup to about 1/2 inch thick. Brush both sides with garlic oil and season with the remaining salt.
- In a 6-quart basket, cook in two uncrowded batches for 14 to 18 minutes per batch, turning once, 28 to 36 minutes total.
Finish
- Transfer with tongs, scatter with the parsley and lemon zest, and serve within 5 minutes for maximum crispness.
