Ingredients:

  • 5 lbs Baby Potatoes (new potatoes or fingerlings)
  • 1 Tbsp Coarse Sea Salt (for boiling)
  • 1 Tbsp Olive Oil (for coating)
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Dried Rosemary (crushed)
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Olive Oil (for finishing)
  • Flaky Sea Salt (to taste, for finishing)

Instructions:

  1. Wash and dry potatoes thoroughly. Halve or quarter larger ones so they are roughly uniform in size.
  2. Place potatoes in the saucepan, cover with cold water, and add 1 Tbsp of coarse salt. Bring to a rolling boil and cook until just fork-tender (about 8–10 minutes).
  3. Drain the potatoes immediately and return them to the empty, dry saucepan. Let them steam-dry for 2 minutes.
  4. Gently shake the pan to rough up the edges, then lightly smash each potato with a masher or the base of a sturdy glass until the edges look craggy and broken.
  5. Transfer smashed potatoes to a mixing bowl. Drizzle with 1 Tbsp of olive oil. In a separate small bowl, mix the garlic powder, onion powder, rosemary, paprika, and pepper. Toss potatoes with oil, then sprinkle evenly with the dry seasoning mix.
  6. Preheat the air fryer to 400°F (200°C) for 5 minutes. Lightly spray the basket with oil.
  7. Place seasoned potatoes in the basket in a single layer (work in batches if necessary). Air fry for 10 minutes.
  8. Open the basket, shake vigorously to redistribute, and air fry for another 5–8 minutes until deeply golden brown and crisp.
  9. Immediately transfer hot potatoes to a serving dish. Drizzle with the remaining 1 Tbsp of fresh olive oil and sprinkle generously with flaky sea salt before serving hot.