Crispy Air Fryer Smashed Potatoes

Place baby potatoes in a large pot and cover with water. Bring to a boil and cook for 12–15 minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes and let them cool slightly so they are easier to handle.

Preheat the air fryer to 400°F for about 3 minutes. Place the cooked potatoes on a flat surface or baking sheet. Use the bottom of a glass or measuring cup to gently smash each potato until slightly flattened. Transfer the smashed potatoes to a bowl and toss with olive oil, minced garlic, salt, pepper, and Italian seasoning.

Arrange the smashed potatoes in a single layer in the air fryer basket. Air fry at 400°F for 15–20 minutes, flipping halfway through, until the edges are golden brown and crispy. Avoid overcrowding the basket so the potatoes crisp evenly.

Sprinkle grated Parmesan cheese over the hot potatoes during the last 2 minutes of cooking. Once the cheese melts and the potatoes are perfectly crispy, remove them from the air fryer. Garnish with fresh parsley and serve immediately.