• Preheat the air fryer to 400F.
• Wash and dry the potatoes then add them to the air fryer basket and cook for 15-20 minutes or until they are fork tender. They should be easy to poke with the fork. It's ok if there potatoes overlap a little.
  1 1/2 lb Baby Gold Potatoes
• Transfer the potatoes to a sheet pan and use the bottom of a flat cup to smash the potatoes, about 1/4" each. The thinner the potatoes, the crispier they will be, but don't overdo it or you'll end up with mashed potatoes.
  
• Drizzle the olive oil over the potatoes, then sprinkle the garlic powder, black pepper, and flaky salt.
  1 tbsp olive oil or melted butter, 1/2 tsp Garlic Powder, 1/4 tsp Black Pepper, Flaky salt to taste
• Add the smashed potatoes back to the air fryer in a single layer with a little space in between each one and cook an additional 15-20 minutes at 400ºF, or until the potatoes are crispy golden brown.
  

Tarragon DIpping Sauce

• While the potatoes are cooking, add the mayonnaise, buttermilk, champagne vinegar, tarragon, chives, garlic, shallot, dijon mustard, and salt to the bowl of a food processor or blender. Mix on high until fully blended, taste and adjust as necessary (I usually end up adding more herbs because I love them!).
  1/4 cup mayonnaise, 1/4 cup buttermilk, 1 tbsp champagne vinegar, 2 tbsp fresh tarragon, 2 tbsp fresh chives, 2 small garlic cloves, 1/2 of a large shallot chopped, 1 tsp dijon mustard, 1/4 tsp salt
  
• When the potatoes are finished cooking, arrange them on a serving platter with the tarragon dipping sauce in a small bowl and enjoy!
• If you made this recipe, please leave a comment letting me know your thoughts!