Johnathan Waxman is a OG American chef. Some say he is the father of California Cuisine using French techniques on local ingredients. This potato recipe in his creation but the use of the air fryer is my touch. Baby potatoes and fresh herbs are twice cooked until crispy then drown in butter and Parmesan cheese. Salty, crispy golden brown and Herbaceous. This is fantastic to spruce up a weekday meal or fit right in with a holiday meal. I hope you like it.

1 pound baby potatoes
2 quarts water
3 sprigs thyme
3 sprigs rosemary
2 teaspoons black pepper
1 teaspoon coarse salt
1 stick butter melted
3/4 cups parmigiana cheese

Heat oven to 350.

In a baking dish add water, thyme, rosemary and potatoes.

Bake for 40 minutes.

Drain potatoes smash add salt and pepper to coat.

Add potatoes and herbs to air fryer.

Fry at 340 for 12-15 minutes.

Add potatoes to bowl and add melted butter and parmigiana cheese and toss.

Serve.