Begin by thoroughly washing the baby potatoes under cold running water to remove any dirt. Since the skins contribute to both flavor and texture, there’s no need to peel them. Place the potatoes in a large pot and cover them with cold, generously salted water.

Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for 15–18 minutes, or until the potatoes are fork-tender but not falling apart. You want them soft enough to smash easily, yet firm enough to hold their shape.

Once cooked, drain the potatoes completely and allow them to steam-dry for about 5 minutes. This step is crucial—it removes excess moisture and helps the potatoes crisp better in the air fryer.

---

Step 2: Smash for Maximum Crispiness

Preheat your air fryer to 400°F (200°C) for about 3–5 minutes. Lightly grease the air fryer basket or tray with oil or nonstick spray.

Arrange the potatoes in a single layer, leaving space between each one. Using the bottom of a glass, measuring cup, or spatula, gently press down on each potato until it flattens to about ½-inch thickness. Don’t press too hard—ragged edges are good, as they become extra crispy later.

---

Step 3: Season Generously

In a small bowl, mix the olive oil, salt, black pepper, garlic powder, and smoked paprika. Brush or drizzle this mixture generously over the smashed potatoes, making sure the seasoning seeps into all the cracks and edges.

This is where flavor layering begins. The oil promotes browning, while the spices create a savory base that complements the cheddar and garlic beautifully.

---

Step 4: First Air Fry for Crisping

Place the seasoned potatoes into the air fryer and cook at 400°F (200°C) for 10 minutes. Halfway through, you can gently rotate or shake the basket to ensure even browning, though it’s not strictly necessary if your air fryer circulates air well.

At this stage, the potatoes should start developing golden edges and a slightly crisp surface.

---

Step 5: Add Garlic & Cheddar

Carefully remove the basket and sprinkle the minced garlic evenly over each potato. Immediately follow with a generous layer of shredded cheddar cheese. If using melted butter, drizzle a small amount over the top for extra richness.

Return the basket to the air fryer and cook for an additional 5–7 minutes, or until the cheese is fully melted, bubbly, and lightly golden in spots. The garlic will mellow and sweeten as it cooks, infusing the potatoes with irresistible aroma.

---

Step 6: Final Touches & Serving

Once done, remove the potato smashers from the air fryer and let them rest for 1–2 minutes. This short rest allows the cheese to set slightly while keeping everything warm and gooey.

Finish with a sprinkle of fresh parsley or chives for color and freshness. Serve immediately while hot and crispy. These potato smashers are fantastic on their own, but even better when paired with sour cream, ranch, or a creamy garlic dip.