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Boil the Potatoes: Place the baby potatoes in a pot and cover with water. Add a pinch of salt.Bring to a boil and cook until the potatoes are tender, about 10-15 minutes. Drain and let them cool slightly.
Smash the Potatoes: Preheat your air fryer to 205°C. Place the potatoes on a cutting board or baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato to flatten it but keep it in one piece.
Air Fry the Potatoes: Arrange the potatoes in a single layer in the air fryer basket. You might need to do this in batches depending on the size of your air fryer.
Season the Potatoes: Spray or drizzle with rapeseed oil/vegetable oil and sprinkle with the sea salt and chicken salt. Cook for 10-15 minutes, flipping halfway through, until the potatoes are crispy and golden brown.
Remove from the air fryer and transfer to a serving platter. Add Caesar chicken dip freshly chopped parsley and freshly chopped spring onion. Mixed well till everything is combined.
Garnish with fresh herbs if desired, and serve immediately.