Put the baby potatoes in a saucepan and cover them with cold, generously salted water. Bring the water to a boil, then reduce it to a steady simmer and cook for 15–20 minutes, until a knife or skewer passes through the centers while the potatoes still hold their shape.

Drain the potatoes thoroughly and let them steam-dry for 5 minutes. Pat away any remaining surface moisture, since damp potatoes will steam instead of developing crisp edges.

Preheat the air fryer to 400°F (200°C). Place each warm potato on a board or tray and gently press it flat to about 1/2 inch (1–1.5 cm) thick, keeping the base intact.

Mix the olive oil, kosher salt, black pepper, garlic powder, and dried herbs in a small bowl. Brush or gently toss the smashed potatoes with the seasoned oil, taking care not to break them apart.

Arrange the potatoes in a single layer in the air-fryer basket, leaving space around each one. Air-fry at 400°F (200°C) for 18–25 minutes, turning carefully halfway through if the undersides need more browning.

Remove the potatoes when the edges are deeply golden and crisp. Finish with chopped parsley, finely grated Parmesan, or an additional pinch of salt, then serve hot.