Place the baby potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes, or until potatoes are fork-tender but not falling apart.

Drain the potatoes well and let them steam-dry in the colander for 2–3 minutes. This step ensures maximum crispiness in the air fryer.

Preheat the air fryer to 400°F (200°C) for 3 minutes. Meanwhile, place the drained potatoes on a large baking sheet or cutting board. Using the bottom of a glass or a potato masher, gently smash each potato to about ½-inch thickness — keep them intact but flattened.

In a small bowl, mix 1 tablespoon olive oil with minced garlic, smoked paprika, rosemary, thyme, salt, and pepper. Brush this mixture generously over both sides of each smashed potato.

Lightly spray the air fryer basket with oil. Arrange the potatoes in a single layer (work in batches if needed). Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway through, until golden brown and crisp on the edges.

Remove from air fryer and immediately sprinkle with Parmesan (if using) and fresh parsley. Serve hot with your favorite dipping sauce — garlic aioli, sour cream, or spicy ketchup.