• Preheat oven to 400 F

Instant Pot Method:

• Add the potatoes to the Instant Pot. Add enough water to cover the potatoes. Add the salt and the baking soda and mix.
• Put on the lid of the IP, and with the vent in 'sealing' position, switch to 'Pressure Cook' (Manual) mode, in 'High' setting. Set the time for 5 minutes. Let the potatoes cook for 5 minutes. Once cooked, let the pressure release naturally for 3 minutes. Then, turn the vent to release steam (Quick Release).
• Open the lid and take out the potatoes with a slotted spoon. Drain on kitchen towels and transfer to a baking sheet lined with baking paper or foil. Let the potatoes cool down.

Stove Top Method:

• Add potatoes to a pot on the stove top. Add enough cold water to cover the potatoes.Add salt and bring to a boil over high heat. Once the water starts to boil, reduce heat and bring to a simmer for 15 mins. The pottaoes should be easily pierced by a fork.
• Take out potatoes, drain and let them cool.
• As the potatoes are cooling, mix together the melted butter, garlic, chili flakes and herbs.
• Once the potatoes are cooled, smash the potatoes gently  with a fork ,and drizzle over the butter-garlic-chili-herb mixture generously.

Air Frying Instructions

• Transfer the potatoes into a preheated Air Fryer basket or tray. Air fry at 400 F for 10 minutes. Once the airfrying cycle is complete, check for crispness and air fry for 5 more minutes if needed.

Baking Instructions

• Bake in the oven at 400 F for 15 minutes, until the tops have crisped and lightly browned.
• Take out the baked or air-fried potatoes and sprinkle grated parmesan over the potatoes. Serve immediately.