No ratings yet
Crispy smashed baby potatoes from the air fryer, golden and crunchy with parmesan. The side everyone fights over. Serves 4.
Put the 700 g baby potatoes in a large pot of salted water, bring to the boil and cook for 15-20 minutes, until a knife slides in easily. Drain well and let them steam dry for a few minutes.
Space the potatoes out in the air-fryer basket and press each one flat to about 1 cm thick with the base of a glass.
Mix the 30 ml olive oil with the crushed garlic, the 5 g salt and the pepper, then brush it generously over both sides of each smashed potato.
Air-fry at 200°C for 15-18 minutes, until deep golden and crispy at the edges, shaking or turning halfway through.
Scatter the grated parmesan and chopped parsley over the hot potatoes and serve straight away.
