- 1 1/2 pounds baby or fingerling potatoes
- 4–6 tablespoons extra virgin olive oil
- Salt & Pepper
Wash and dry the potatoes, then place them in the basket of the air fryer.
Replace the basket in the air fryer and cook the potatoes for 20 minutes at 400°F.
When they’re finished with the first cook time, dump the potatoes out on a baking sheet. Drizzle some oil over the tops and roll them around until all sides of the potatoes are oily.
With the bottom of a glass or a fork, smash the potatoes until they’re about 1/2″ thick. If they seem dry, drizzle some more olive oil over them and salt and pepper them generously.
Return the potatoes to the air fryer basket and cook again at 400°F for another 15-18 minutes. Remove the basket about halfway through the cooking time and toss them to allow all of the surfaces of the potatoes to get crispy.
When they’re finished cooking, remove the potatoes and serve immediately.