Bring a pot of water to a boil over high heat and add in 2 teaspoons of salt. Meanwhile, wash and dry the potatoes, then add them to the boiling water and cook for 15 – 25 minutes, depending on the size of the potatoes. They should be fully cooked and fork-tender soft. Alternatively, you can air fry or microwave them (instructions below).

When the potatoes are cooked, drain them in a colander and let them sit for 5 minutes until they can be handled safely.

Meanwhile, preheat your air fryer to 400°F and coat with non-stick or olive oil spray.

Transfer the potatoes to a large sheet pan and use the bottom of a cup or serving fork to gently “smash” them. The thinner the potatoes, the crispier they will be. Be generous with the salt and pepper.

Drizzle with the melted butter first, followed by olive oil. Then, sprinkle with the garlic powder, pepper, and ½ teaspoon salt. I recommend being generous with salt and pepper.

Using a spatula, carefully add the smashed potatoes into the preheat air fryer basket, making sure they do not overlap or else they will not get crispy.

Air fry for 15 - 20 minutes, until the potatoes are super crispy and golden. Do not flip them while cooking!

Serve hot, garnished with parsley and flakey sea salt if desired.