Description
These air fryer smashed potatoes are coated in crispy parmesan cheese. The insides are light and fluffy while the exterior is crispy and delicious.
Ingredients
Units
Scale
- 1 1/2 lbs. baby yellow potatoes
- 2 Tbsp. olive oil, divided
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. table salt
- 1/4 tsp. black pepper
- 1/2 cup (about 1 1/2 oz.) grated parmesan cheese, plus more for serving
- 2 Tbsp. mayonnaise
- 2 Tbsp. sour cream
- 2 Tbsp. whole grain mustard
- 1 Tbsp. prepared horseradish (optional)
- chopped fresh parsley for serving
Instructions
- Preheat an air fryer to 400°F. Toss potatoes with 1 tablespoon of the oil and sprinkle with garlic powder, onion powder, salt and pepper. Toss well to coat. Transfer potatoes to the basket of the air fryer and cook until tender and soft, 20 minutes.
- Remove potatoes to a clean work surface and cool for 5 minutes. Smash potatoes to about 1/4″- to 1/8″-inch thick with the back of a glass or measuring cup. Brush with remaining oil the sprinkle and press cheese onto potatoes. Return potatoes to the air fryer basket (depending on the size of your air fryer, you may need to do this in 2 batches) in a single layer and cook until crispy and golden brown, another 10 to 15 minutes. Repeat with remaining potatoes, if needed.
- While potatoes cook, stir together mayonnaise, sour cream, mustard and horseradish (if using). Spread on a platter and top with potatoes. Sprinkle with parsley and more cheese. Serve immediately.
Notes
- These potatoes are best served immediately. Leftovers may be stored in an air-tight container in the refrigerator for up to 3 days. Reheat in an air fryer.
- Baby gold potatoes work best, baby red or purple will also work.
- Prep Time: 10
- Cook Time: 35
- Category: Sides
- Method: Air Fryer
- Cuisine: American