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 mashed potatoes, and roasted potatoes, but smashed potatoes truly give us the best of both worlds. They turn out super crispy, especially when prepared in the air fryer, yet still remain fluffy inside.
This recipe makes such a great side dish for any holiday but is also delicious as a part of a weeknight dinner. It's easy to customize with your favorite spices, and is naturally vegan, and gluten-free!
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Ingredients
How to make smashed potatoes in the air fryer
Step 1
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 the potatoes are fork-tender.
Step 2
Drain the potatoes and let them sit in the colander for 5 minutes, until they are fully dry.
Step 3
Add potatoes to a bowl. Add olive oil, minced garlic, and seasoning. Gently toss to coat.
Step 4
Add potatoes to a plate, and using the bottom of a cup or a jar, smash them, pressing firmly, but gently. They should become flatter but still remain in one piece.
Step 5
Pre-heat air fryer to 350F (180C). Spray the basket with oil or cooking spray. Using a spatula and carefully transfer the smashed potatoes to the basket in a single layer.
Step 6
Bake for 20 minutes, flipping them in the last 5-6 minutes, so they bake on the other side as well. Serve right away!
Expert 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 20-25 minutes. They should not be falling apart!
- Let the potatoes 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 not layer them on top of each other.
FAQ
It's best to use small potatoes like red or baby Yukon Gold 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.
We love to drizzle these smashed potatoes with some miso tahini dressing or a generous dollop of this jalapeno cashew sauce. If you're craving something more hearty, pair them with an air fryer beyond burger, or even grilled cheese on the side.
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Air Fryer Smashed Potatoes Recipe
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)
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 20 minutes, until potatoes are fork-tender.
- 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,
- 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).
Julia says
These may be the best potatoes I have ever made!
Petranka says
So happy you liked them!