Oven Method:

Cup of Yum
1. Boil: Place the potatoes inside of a pot with enough water to cover the potatoes by 1-inch. Add 1 tablespoon salt and bring to a boil over medium-high heat.
2. Once the water has boiled, reduce the heat to low and continue to cook them until tender and easily pierced with a fork, about 20-25 minutes depending on potato size.
3. Drain: Drain them in a colander!  Let them sit there for about 5 minutes to dry and cool down. This will also help to smash them without breaking them apart.
4. Meanwhile, preheat the oven to 450˚F (230˚C). Transfer drained potatoes to a dark-rimmed baking sheet, spacing them evenly.
5. Smash: Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to about ½" thickness. NOTE: Please, press them gently in order to not break the potatoes apart.
6. Season: Drizzle their tops with enough olive oil (about 1-2 TBSP) PLUS brush them with half of the melted butter. Sprinkle them generously with a mixture of salt, garlic powder, and black pepper to taste.
7. Bake: Bake for 15 min. Flip the potatoes over with a metal spatula, drizzle the second side with more olive oil (about 1-2 TBSP) PLUS brush with the remaining melted butter. Season with more salt, garlic powder, and pepper. Bake another 12-15 minutes, or until the smashed potatoes are crisp and have golden brown edges. Your oven may take longer to crisp them up.
8. Serve: Sprinkle more pepper and then garnish their tops with chopped chives and also a little of chopped parsley. Serve them warm.

Air Fryer Method:

1. Follow all the steps above (from boiling to seasoning).
2. Then preheat your air fryer at 400° F (205° C) for 5-10 minutes.
3. Position your smashed potatoes in the basket leaving plenty of space in between each one for proper hot airflow. You may have to air fry smashed potatoes in batches.
4. Air fry smashed potatoes for 10-15 minutes, flipping them halfway through (for making them crispier), or until desired crispiness is reached.