Ingredients:
- 1.5 pounds baby gold potatoes
- 1 tablespoon + 1/2 teaspoon kosher salt
- 2.5 tablespoons extra-virgin olive oil
- 1/4 teaspoon coarse ground black pepper
- Flaky sea salt for serving
Instructions:
- Boil Potatoes:
Rinse and trim potatoes. Boil in salted water for 15-20 minutes, or until fork-tender. - Drain and Smash: Drain potatoes and let cool slightly. Place on a baking sheet and smash gently with a glass or your palm to flatten to 1/2 inch thick.
- Oil and Season:
Drizzle with olive oil and sprinkle with salt and pepper. - Bake: Bake at 450°F for 25-30 minutes, or until golden and crispy. Rotate the pan halfway through.
- Serve: Remove from oven and sprinkle with flaky salt and additional black pepper. Serve hot.
Tips:
- Don’t smash too hard or the potatoes will fall apart.
- Coat potatoes evenly with oil for maximum crispiness.
- Don’t line the pan, as it can prevent crispiness.
- Use an oven instead of an air fryer for best results.
Toppings and Garnishes:
- Herbs: Thyme, rosemary
- Spices: Smoked paprika, onion powder, garlic powder
- Butter or oil: Melted butter or infused olive oil
- Sauces: Pesto, romesco, chimichurri, sour cream
- Cheese: Cheddar, Parmesan, gruyere, gouda
- Bacon: Crumbled bacon
What to Serve With:
- Chicken: Fried chicken, rosemary chicken thighs
- Pork: Grilled pork tenderloin, crock pot pork chops
- Fish: Air fryer fish, air fryer salmon bites
- Vegetables: Sautéed mushrooms, air fryer Brussels sprouts
