These crispy smashed potatoes are perfectly crisp and golden on the outside while being soft and fluffy on the inside. They are delicious served with your favourite dipping sauce or as a side dish.
Place the potatoes into a large casserole pan or stock pot, cover with water and bring the boil. Boil for 30 minutes or until potatoes are soft when pierced with a fork.
8 small potatoes
When the potatoes are cooked, remove from the stove and carefully strain off the boiling water.
Place as many potatoes as can fit onto the base of the air fryer basket. Drizzle with olive oil and season with salt and pepper.
3 tablespoons olive oil, sea salt, cracked black pepper
Place basket into the air fryer and cook for 15 minutes at 180 degrees Celsius (356 F).
Once baked, transfer the crispy smashed potatoes onto a serving plate and top with finely chopped fresh parsley to serve.
1 tablespoon parsley
Notes
Conventional Oven Instructions
To make these Crispy Smashed Potatoes in a conventional oven, follow the same instructions but place the potatoes onto a baking tray and bake for 50 minutes at 200 degrees Celsius (392 F).
Olive Oil
The quantity given for the olive oil is an estimate only as you may wish to use more or less olive oil at your own discretion. I like to be quite liberal with the olive oil but some may like to be a little more conservative.