Crispy Air Fryer Smashed Potatoes

Ingredients

• 2 teaspoons (10 milliliters) salt
• 1/2 teaspoon (2 milliliters) Club House® Ground Black Pepper
• 1 teaspoon (5 milliliters) Club House® Garlic Powder
• 1 teaspoon (5 milliliters) Club House® Onion Powder
• 1/4 teaspoon (1 milliliter) Club House® Ground Cayenne Pepper
• 1 1/2 pounds (750 grams) baby gold potatoes, scrubbed clean
• 1/4 cup (60 milliliters) olive oil
• 1 (15 milliliters) chopped fresh parsley (optional)
• Frank's RedHot® Kickin' Chicken Thick Sauce

directions

1. MIX salt, pepper, onion powder, garlic powder and cayenne in small bowl; set aside. Place potatoes on large microwave-safe plate. Peirce with a fork. Microwave on HIGH 5 to 7 minutes until fork-tender or a knife easily pierces to the center of each potato. Cool slightly.
2. HEAT air fryer on 400°F (200°C) for 3 minutes. Meanwhile, place potatoes on clean cutting board on sturdy work surface. Smash potatoes using heavy-duty measuring cup or small heavy skillet. Drizzle potatoes with half of the oil and sprinkle with half the seasoning mix. Flip potatoes over and drizzle with remaining oil and seasoning.
3. ARRANGE potatoes in single layer in air fryer basket sprayed with no stick cooking spray, working in batches as needed. Air Fry 6 to 8 minutes. Flip potatoes and air fry 6 to 8 minutes longer or until lightly browned and crispy on both sides. Transfer to serving platter and sprinkle with parsley, if desired. Serve hot with Frank's RedHot® Kickin’ Chicken Thick Sauce for dipping.
   
   Test Kitchen Tips:
   • Don't have an air fryer? To roast in the oven, arrange potatoes in single layer on large foil-lined baking pan. Roast in preheated 425°F (220°C) oven for 20 minutes, flipping halfway through cooking.
   • These can also be deep-fried! Heat vegetable, canola or peanut oil to 350 to 365°F (180 to 185°C) before frying. Fry just until golden and crispy. Remove carefully and drain well on paper towels before serving.