Ingredients

The following ingredients have 4 Servings
  • 1 pound Yukon Gold potatoes (approx. 4 small potatoes)
  • 2 tablespoons melted vegan butter or margarine (sub for cooking oil if preferred OR vegetable broth for oil free)
  • 3 cloves garlic (peeled + minced)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Instruction

  • Scrub your potatoes very well since you'll be eating the skins. Then place them in a pot and fill with water that covers one inch above the potatoes. Add a teaspoon of salt and bring to a boil. Cook until a fork pierces the potatoes, but they still remain intact, approx. 18 minutes. Do NOT overcook, or they will break when you smash them.
  • While the potatoes are cooking, melt the butter (if using) in a small saucepot. Then mix in the minced garlic and seasoning and set aside.
  • Drain the potatoes and transfer to a cutting board to let cool for a few minutes, until easy to handle. Use a large fork or potato masher to carefully smash the potatoes until flattened to approx. half an inch thick. (Careful: do not overly smash them, or they may break.)
  • Brush both sides of the potato with your seasoned butter mixture and transfer to your basket, leaving plenty of space in between each one. Air fry at 400 degrees F for 8-12 minutes, or until desired crispiness is reached.