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!
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!
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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
- 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.
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.
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!
👩🏼🍳 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
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.
Just like any baked potatoes, they also lose their crispiness as they cool. However, they crisp up again after reheating in the air fryer.
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.
No, this recipe is best enjoyed when fresh out of the air fryer. The texture will change too much after freezing and thawing.
You may have overcooked them when par-boiling. To avoid that, boil them just until they're fork-tender.
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).
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
And check out these 20 Air Fryer Side Dishes!
📖 Recipe
Super Crispy Air Fryer Smashed Potatoes Recipe
Equipment
- Stovetop
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)
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
- 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.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Julia says
These may be the best potatoes I have ever made!
Petranka says
So happy you liked them!