Smashed Mexican-Style Baby Potatoes

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Smashed Mexican-Style Baby Potatoes

Course Side Dish
Prep Time 5 minutes
Cook Time 22 minutes

Equipment

  • Air Fryer

Ingredients

  • 1 lb baby red potatoes
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 cup crumbled queso fresco
  • 2 tbsp chopped fresh cilantro
  • Lime wedges, for serving

Instructions

  • Select preset program of Preheat to preheat the air fryer.
  • Place potatoes into air fryer.
  • Set temperature to 400°F/200°C and set time to 10 minutes, then press Start/Stop to cook until potatoes are tender.
  • Transfer potatoes to a rimmed baking sheet. Flatten each potato to 1/2-inch thickness using the bottom of a glass, or a potato masher. Coat potatoes in oil, cumin, garlic powder and paprika.
  • Return potatoes to air-fryer. Set temperature to 400°F/200°C and cook for 8 to 12 minutes until crisp, flipping halfway through.
  • Top potatoes with queso fresco and cilantro. Serve with lime wedges.
  • Tip: Serve with your favorite salsa!
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