Wash and dry the potatoes well.

Add them to the air fryer and spray with olive oil spray.

Lightly season with salt and pepper. 

Cook the potatoes at 400 degrees F for 15 minutes, or until they are fork-tender. 

Remove the potatoes from the air fryer and smash them with a spatula or rolling pin. Make sure to press them enough that they burst open but not too much that they fall apart. 

Add as many potatoes back to the air fryer basket as will fit– you don’t want to overcrowd the air fryer so may need to cook them in two batches. 

In a small bowl, stir together the melted butter and garlic.

Bush the potatoes with garlic butter and cook for an additional 8-10 minutes at 400 degrees F, or until they are crisp and golden brown. 

Sprinkle with grated parmesan and serve. 

These potatoes can be kept warm in a 200 degree F oven for up to 30 minutes. Store any leftovers in an airtight container in the fridge for up to three days.