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a plain plate of small flattened red-skin potatoes with irregular crisp golden edges and a light garlic-dill butter sheen with tiny dried dill flecks, with no Parmesan crust, cheese, whole round potatoes, fresh herb sprigs or garnish
Rachel Kim

Air Fryer Smashed Potatoes

Steam small red potatoes in the microwave before flattening them, then let the air fryer do the crisping around their broken edges. The potatoes must be tender all the way through before you press them, or the firm middle will resist while the skin splits away from it. Flatten each one to an even half-inch thickness and move it into the basket with a thin spatula so it stays in one rough-edged piece. Garlic and dill go into a small amount of butter after frying, which keeps the garlic from scorching during the hottest part of the cook. When the potatoes are ready, brush their crisp surfaces lightly and move them to the table while the edges still feel firm, keeping them in a loose layer so the butter does not collect beneath a deep pile.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 12 small red potatoes about 1 lb total and 1 to 1 1/4 inches wide
  • 3 tbsp water for microwaving
  • 1 tbsp olive oil
  • 1/2 tsp fine salt
  • 1/8 tsp black pepper
  • 1 tbsp unsalted butter
  • 1/4 tsp garlic powder
  • 1/2 tsp dried dill

Method
 

  1. Place potatoes and water in a covered vented microwave-safe dish. Microwave on HIGH for 7 to 9 minutes, turning halfway through, until a skewer passes through every center easily. Drain and let steam escape for 5 minutes.
  2. Flatten each potato on a plate with the bottom of a glass to about 1/2 inch thick, keeping the rough pieces attached. Brush both faces with olive oil and season with salt and pepper.
  3. Preheat a 6-quart air fryer to 400°F for 3 minutes. Transfer 6 potatoes to the basket in one layer with a thin spatula and cook for 8 minutes.
  4. Turn carefully and cook for 6 to 8 minutes more until crisp at the edges. Transfer to a rack and repeat with remaining potatoes.
  5. Melt butter in a small microwave-safe bowl for 15 to 20 seconds and stir in garlic powder and dill. Brush the finished potatoes lightly with the flavored butter and serve 3 per portion.