Put small potatoes into a medium pot with water. Bring to a gentle boil over medium-high heat and cook for 15 minutes.

Remove the potatoes from the heat and strain. Set them aside for 5 to 7 minutes or until cool enough to handle.

On a cutting board, center a jar (or cup with a wide bottom) over the potato. Carefully press down to smash the potato. Use a spatula to transfer the smashed potato to the air fryer. Repeat this process until you run out of room in the air fryer basket. Be sure to leave some space in between the potatoes. This helps them to get nice and crispy along the edges.

Cook in the air fryer at 350 F (175 C) for 12 to 14 minutes.

Store leftovers in a covered container in the refrigerator for up to 4 days. To reheat, put into the air fryer at 350 F (175 C) for 3 to 4 minutes, or the toaster oven at the same temperature for 6 to 8 minutes. These smashed potatoes are also freezer-friendly, making them great for meal prep! Freeze in a freezer-safe container for up to 3 months.