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    Home » Recipes » Sides & Appetizers

    Published: Mar 21, 2024 · Modified: Mar 21, 2024 by Petra · This post may contain affiliate links.

    Super Crispy Air Fryer Smashed Potatoes

    Jump to Recipe Print Recipe
    A photo of smashed potatoes with text overlay

    Air Fryer Smashed Potatoes are simple and easy to make, with just 5 pantry ingredients! They're crispy on the outside, soft on the inside, and bursting with garlic flavor!

    Air fryer smashed potatoes served on a white plate and topped with fresh parsley and flaky salt.

    I love both curried mashed potatoes, and homemade cajun fries, but smashed potatoes truly give us the best of both worlds. They turn out super crispy, especially when prepared in the air fryer, yet remain fluffy inside.

    This recipe makes such a great side dish for any holiday but is also delicious as a part of an easy weeknight dinner. It's easy to customize with your favorite spices, and is naturally vegan, and gluten-free!

    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions
    • Recipe Variations
    • How to Make Air Fryer Smashed Potatoes
    • 👩🏼‍🍳 Petra's Tips
    • FAQ
    • Serving Suggestions
    • Storage & Reheating
    • More Air Fryer Recipes
    • 📖 Recipe

    Why This Recipe Works

    • Parboiling the potatoes before smashing them makes them crispy on the inside with a fluffy and tender inside.
    • Using an air fryer means you don't need a lot of oil to get those crispy edges!
    • We're using baby potatoes which are sweeter and more buttery than large ones.

    Ingredients & Substitutions

    Gathered ingredients for making smashed potatoes with text overlay on each ingredient.
    • Baby potatoes: Also known as new potatoes, they have a buttery and fluffy inside and are sweeter than regular potatoes. However, if you can't find them, Yukon Gold potatoes can also work.
    • Olive oil: You'll need just 2 tablespoon to coat the potatoes before air frying.
    • Garlic: I've found that a combination of fresh garlic and garlic powder gives the best flavor. However, if you don't want to use fresh garlic, you can just omit it.
    • Spices: You'll need salt, black pepper, and garlic powder.

    See the recipe card below for exact measurements.

    Recipe Variations

    • Use your favorite seasonings like Italian seasoning, cajun seasoning, nutritional yeast, or smoked paprika.
    • Replace half of the oil with garlic butter.
    • Sprinkle them with freshly grated parmesan cheese in the last 4-5 minutes of air frying.
    • Brush with pesto before serving.
    • Replace the olive oil with truffle oil for that extra kick of flavor.
    • Add 1 tablespoon balsamic vinegar when tossing the potatoes with the oil for balsamic smashed potatoes.

    How to Make Air Fryer Smashed Potatoes

    Step 1: Par-boil the potatoes

    Add potatoes to a large pot and cover with cold water. Bring to a boil and cook over medium-high heat for 20 minutes, or until fork-tender.

    Drain the potatoes and let them sit in the colander for 5 minutes, until they are fully dry.

    Baby potatoes in a stainless steel pot filled with water.
    Cooked baby potatoes draining in a colander.

    Step 2: Season

    Add potatoes to a large bowl. Add olive oil, minced garlic, and seasoning. Gently toss to coat.

    Step 4: Smash

    Add potatoes to a plate, and using the bottom of a cup or a jar, smash them, pressing firmly, but gently. They should become flattered but remain in one piece.

    Seasoned cooked potatoes in a white bowl.
    Smashed potatoes on a white plate.

    Step 5: Air fry

    Preheat the air fryer to 350F (180C). Spray the basket with oil or cooking spray. Using a spatula carefully transfer the smashed potatoes to the basket in a single layer.

    Air fry for 20 minutes, flipping them in the last 5-6 minutes, so they bake on the other side as well. Serve right away!

    Uncooked smashed potatoes in air fryer basket.
    Cooked smashed potatoes in air fryer basket.

    👩🏼‍🍳 Petra's Tips

    • Add potatoes to the pot first, then fill it with cold water. This helps them cook evenly. Don't add potatoes to already boiling water!
    • Don't overcook the potatoes. You need to boil them just until fork-tender, about 15-20 minutes. They should not be falling apart!
    • Let them drain well after boiling. This ensures your smashed potatoes will be extra crispy!
    • Apply light, but firm pressure. You don't need to completely crush the potatoes but rather smash them into around ½-inch (1.30cm) thickness.
    • Don't overcrowd your air fryer basket. Make sure to leave enough space between each smashed potato, and do not layer them on top of each other.

    FAQ

    What potatoes to use?

    It's best to use small potatoes like red or baby potatoes. If you're using big potatoes, make sure to cut them into bite-sized pieces.

    Does air fryer smashed potatoes stay crispy?

    Just like any baked potatoes, they also lose their crispiness as they cool. However, they crisp up again after reheating in the air fryer.

    Can smashed potatoes be made ahead?

    You can boil and smash the potatoes a few hours ahead of time, and air fryer them before serving. Leftovers keep well for up to 5 days in the fridge, but they're best enjoyed when fresh and warm.

    Can you freeze smashed potatoes?

    No, this recipe is best enjoyed when fresh out of the air fryer. The texture will change too much after freezing and thawing.

    Why are my potatoes falling apart?

    You may have overcooked them when par-boiling. To avoid that, boil them just until they're fork-tender.

    Can I skip parboiling?

    Yes, you can skip this step and microwave or air fryer the potatoes instead.
    Add potatoes to a bowl and microwave for 5-8 minutes for the microwave version, or until fork-tender.
    Or if you prefer to air fryer them, you can add the potatoes to the air fryer basket and cook them for 15-20 minutes at 400ºF (205ºC).

    A white plate full of air fryer smashed potatoes topped with parsley and flaky salt.

    Serving Suggestions

    For garnish, I like to sprinkle fresh herbs like parsley, chives, or cilantro. A sprinkle of flaky salt also goes well here.

    When it comes to dipping, I like to pair them with this miso tahini dressing, homemade guacamole without cilantro, hummus without garlic, or a generous dollop of this jalapeno cashew sauce.

    If you want to serve it as an appetizer, I suggest placing the potatoes on a bed of whipped cottage cheese.

    If you're craving something more hearty, pair them with an air fryer vegan burger, or even provolone grilled cheese on the side.

    Storage & Reheating

    Let leftover potatoes cool to room temperature, then transfer to an airtight container and store in the fridge for up to 5 days.

    More Air Fryer Recipes

    • Beyond burger on a wooden cutting board layered with white parchment paper.
      Air Fryer Beyond Burger (10 minutes!)
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      Easy Air Fryer Pita Chips (3 ingredients!)
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      Crispy Air Fryer Tempeh
    • Roasted pecans in a clear jar.
      Air Fryer Roasted Pecans

    And check out these 20 Air Fryer Side Dishes!

    📖 Recipe

    Super Crispy Air Fryer Smashed Potatoes Recipe

    Air Fryer Smashed Potatoes are simple and easy to make, with just 5 pantry ingredients! They're crispy on the outside, soft on the inside, and bursting with garlic flavor!
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Gluten-free, Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Author: Petra
    Prevent your screen from going dark

    Equipment

    • Stovetop
    • Air fryer

    Ingredients

    • 2.20 lbs (1 kg) baby Yukon Gold potatoes* (no need to peel)
    • 2 tablespoon olive oil
    • 3-4 garlic cloves, minced
    • ½ teaspoon garlic powder (optional, for more garlic flavor)
    • 1 teaspoon + ½ tsp salt, divided
    • ¼ teaspoon freshly cracked black pepper
    • Chopped parsley for garnish (optional)
    Step-by-step imagesScroll back to find detailed recipe photos!

    Instructions

    Boil

    • Wash potatoes and add to a large pot. Fill with cold water, and add 1 teaspoon salt. Stir. Bring to a boil, and cook over medium-high heat for 15 minutes, until potatoes are fork-tender.
      2.20 lbs (1 kg) baby Yukon Gold potatoes*, 1 teaspoon + ½ teaspoon salt, divided
    • Drain the potatoes and let them sit in the colander for 5 minutes to dry and cool a bit.
    • Transfer them to a bowl, drizzle with olive oil, add minced garlic, salt, black pepper, and garlic powder (if using). Gently toss to coat,
      2 tablespoon olive oil, 3-4 garlic cloves, minced, ½ teaspoon garlic powder, ¼ teaspoon freshly cracked black pepper
    • Add each potato to a plate and smash with the bottom of a cup or a jar, to about ½-inch (1.6cm) thickness. The thinner, the crispier. Just make sure that the potato stays in one piece and doesn't fall apart completely.

    Air fry

    • Pre-heat air fryer to 350ºF (180ºC). Spray basket with oil or cookie spray.
    • Using a spatula, carefully transfer the smashed potatoes into the basket, placing them in a single layer, and leaving enough space between each one. Bake for 10 minutes, then flip and bake for 5-6 minutes more (larger potatoes will need 10 minutes on both sides). Once crispy and golden brown, transfer potatoes to a plate.
    • Repeat with the rest of the potatoes until all are done. Make sure to spoon the minced garlic and oil that are at the bottom of the bowl onto the potatoes!
    • Serve right away! Sprinkle with chopped parsley and flaky salt for more texture (both optional).
      Chopped parsley for garnish

    Notes

    Storage
    • Fridge: Let potatoes cool to room temperature. Transfer to a container and cover with a lid. Save in the fridge for up to 5 days.
    • Freezer: This recipe does not freeze well.
    Reheat
    Air fryer: Pre-heat air fryer to 350F (180C). Spray the basket with oil or cooking spray. Add smashed potatoes to the basket and cook for 3-5 minutes until warmed through.
    Oven: Pre-heat air oven to 350F (180C). Add potatoes to a baking sheet, and bake for 10 minutes, or until warmed through.
    *You can easily half this recipe if you want to make fewer servings.

    Nutrition

    Calories: 169kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.55g | Monounsaturated Fat: 3.2g | Sodium: 216mg | Potassium: 950.5mg | Fiber: 1.75g | Sugar: 2.2g | Vitamin A: 1IU | Vitamin C: 20.5mg | Calcium: 35.5mg | Iron: 2.8mg

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Vegan & Vegetarian Sides and Appetizers

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      Kale, Quinoa and Roasted Pumpkin Salad
    • Greek pasta salad layered in a tall glass jar.
      Greek Pasta Salad Jars

    Reader Interactions

    Comments

    1. Julia says

      February 09, 2022 at 9:07 am

      5 stars
      These may be the best potatoes I have ever made!

      Reply
      • Petranka says

        February 09, 2022 at 9:11 am

        So happy you liked them!

        Reply
    5 from 4 votes (3 ratings without comment)

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    Hi, I'm Petra!

    I'm a professional chef and a certified nutritionist! Sunglow Kitchen is all about easy vegan and vegetarian recipes that anyone can make at home, even if you're a beginner. Learn more about me here!

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