In a large pot, add your potatoes, a large 3-finger pinch of kosher salt, and enough water to cover about 2 inches above them. Bring the water to a boil and cook for about 20-25 minutes until fork-tender, then drain the water.

Lay out the potatoes on a large baking sheet. Then drizzle them with 2 tablespoon olive oil and mix around to coat them all. Gently smash them until about ½ inch thick. Sprinkle both sides with 1 teaspoon salt and ½ teaspoon pepper.

In a skillet over low heat melt your butter. While it's melting, chop your garlic. Once the butter is melted, add the chopped garlic, grated parmesan, ½ teaspoon salt, ¼ teaspoon pepper.

Set your air fryer to 400℉ and allow it to preheat. Add the potatoes in a single layer (you may need to do multiple batches) and cook for 12 minutes. After 12 minutes, brush on the garlic butter mixture and return to air frying for a final 3 minutes. Remove and do your next batch (if needed). Serve with fresh chopped parsley.