• If using the oven: Preheat the oven to 400°F (200°C).
• Wash the baby potatoes. In a large pot, cook them in salted water until they are fork-tender, about 15-20 minutes from when the water starts to boil. Always add the potatoes to cold water, so they cook evenly.
• While the potatoes cook, grate the garlic cloves.
• Mix the grated garlic in a bowl with the olive oil, salt and pepper.

In the oven

• Cover the baking sheet with some parchment paper or use a tray that is non-stick. You may need to drizzle some olive oil to prevent the potatoes to stick to the bottom.
• Drain the potatoes and place them on the baking sheet. Use the bottom of a glass or jar, a fork, or a potato masher and gently smash each potato to about ½-inch thickness (1 to 1.3cm).
• Brush the tops of the smashed potatoes with the garlic oil.
• Bake the smashed potatoes in the preheated oven for 15 minutes or until the edges begin to turn golden.
• Mix the shredded cheddar cheese and chopped chives.
• Sprinkle shredded cheese mixture over the potatoes and return to the oven for another 5 minutes, until the cheese is melted and bubbly.
• Serve the cheesy smashed potatoes while still hot. Enjoy!

In the air fryer

• Place the boiled potatoes on a baking sheet. Use the bottom of a glass or jar, a fork, or a potato masher and gently smash each potato to about ½-inch thickness (1 to 1.3cm).
• Brush the tops of the smashed potatoes with the olive oil mixture.
• Place the potatoes in the air fryer basket in a single layer. Cook for 15 minutes or until crispy at 400°F (200°C).
• Mix the shredded cheddar cheese and chopped chives.
• Sprinkle the smashed potatoes with the cheese mixture and cook for an additional 2-3 minutes until the cheese is melted.
• Serve the smashed potatoes with cheese while still hot. Enjoy!