Smashed Sweet Potatoes

1. Scrub the skin of the sweet potatoes, then pierce them with a fork and cook for 3-5 minutes in the microwave. Then flip the potatoes and cook for another minute until they are soft. Set aside to cool.
2. Preheat the air fryer (or oven) to 400°F.
3. Slice your sweet potatoes into rounds that are 1.5-2” thick; you can keep the skins on if you would like.
4. Lightly brush the bottoms with olive oil and then arrange them on a plate, parchment paper, or a baking sheet with a few inches between each.
5. Grease the bottom of a cup or jar with olive oil, then gently press each potato until it’s about ½-¾ inch thick—they should hold together but have some cracks and rough edges for crispiness.
6. Transfer the smashed potatoes to a lightly oiled air fryer tray (or baking sheet).
7. Cook for about 10 minutes, or until the edges begin to brown and caramelize.
8. While the potatoes cook, chop the garlic and green onions. Add them to a small bowl with olive oil. Chop the fresh herbs (removing any tough stems) and stir them in along with a pinch of salt.
9. Once the potatoes are golden, remove them and flip each one. Spoon the herb oil over the top and return to cook for another 2 minutes, watching closely so the garlic and herbs don’t burn.
10. Carefully transfer the smashed potatoes with a spatula onto your serving dish. Sprinkle with a little extra salt if desired. Enjoy!

CHEF’S NOTES:

• Using an air fryer is the best way to get these crispy on the outside.
• If using the oven, you can increase the temperature to 425°F for the final 2 minutes of cooking to ensure they get nice and crispy.