This Air Fryer Smashed Potatoes recipe is a dream come true for any potato fan, and I’m definitely one of them. I love how they turn out with a crispy and golden exterior while soft and fluffy inside, all achieved with minimal oil and effort. They show off everything delicious about potatoes in every bite.
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Our family loves potatoes in every shape and form. Whether we’re roasting, mashing, or blooming them in the air fryer, potatoes always find a way to shine. These air fried smashed potatoes, with their crispy edges and soft centers, have become a personal favorite. My kids especially love it; they enjoy the crunchy texture, the fun “smashed” name, and the fact that it’s perfect for dipping and sharing. And calling them smashed potatoes just makes them sound cool and rebellious—like the potatoes broke the rules a bit! Or someone “beat them up”, to bring out the best textures and flavors.
After making smashed potatoes in the air fryer, I kept the “smashing” going and tried Parmesan smashed carrots. It turned out to be a fun and delicious new way to enjoy carrots!
Why Air Fry Smashed Potatoes
Air fryer smashed potatoes bring together all the best things about potatoes: they’re crispy, flavorful, and super easy to make. I love cooking them in an air fryer. It is much quicker than oven baked and also has an unbeatable crunch without excess oil, making them a healthier option. The air fryer helps create that perfect golden crust while keeping the inside creamy and soft.
I love how smashed potatoes have a fun, rustic look and, with their easy-to-hold shape, they’re ideal for dipping and snacking. They’re versatile enough to pair with almost any main dish, and you can get creative with seasonings to match your tastes. Plus, the smashing process is a bit of a stress-reliever, adding a hands-on, enjoyable step to the cooking process.
Ingredients
- 1 Pound of baby potatoes or small Yukon gold potatoes. I used a mix of gold and red potatoes.
- 1-2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder (optional)
- Salt and pepper, to taste
- Fresh herbs like parsley or rosemary, chopped (optional, for garnish)
- Grated Parmesan cheese (optional, for extra crispiness)
Instructions
1. Prepare the Potatoes: Scrub and rinse the potatoes. Pat them dry. Pierce a few holes with a fork. Microwave for 5 minutes until fork tender or a knife easily pierces to the center of each potato. I prefer the precook them in the microwave because it is faster. Alternatively, boil potatoes for 10-15 minutes until fork tender. Drain and let them cool slightly.
2. Smash’em: Place potatoes on a flat work surface or cutting board and gently press each potato with the bottom of a mug (I used Mason jar) until they’re about ½-inch thick, keeping them in one piece but with a naturally uneven surface. See picture below.
3. Season: Preheat your air fryer to 375°F (190°C). In a small bowl combine all the spices – salt, pepper, garlic powder. I also added smoked paprika and curry powder. Add a tablespoon of oil and mix well to combine into a paste
4. Air fry: Brush one side of each potato with oil/spice mix. I use this OXO food-basting brush for an even spreading. Place the potatoes in a single layer in the air fryer basket (work in batches if necessary). Air fry at 375°F (190°C) for 6 minutes. Open your air fryer, using a spatula, carefully flip each potato on the other side. Brush the other side with the remaining oil/spice mix. Send back to air fryer for another 6 minutes or until crispy and golden brown.
5. Garnish and Serve: Sprinkle with fresh herbs and Parmesan cheese, if desired. Serve hot and enjoy the crispy, flavorful potatoes!
Serving Suggestions and Variations
These versatile potatoes add a touch of fun and crunch to any meal!
Pair with Mains. Smashed potatoes are a fantastic side for grilled chicken, steak, salmon, or roasted vegetables.
Dipping Sauces. Serve with ketchup, ranch, garlic aioli, or Spicy Chipotle Mayo for extra flavor. My kids adore dipping smashed potatoes in Homemade Chick-Fil-a Sauce.
Toppings. Sprinkle with freshly grated Parmesan, chopped parsley or chives, or a drizzle of truffle oil for a gourmet twist. Load them up with shredded cheese, crumbled bacon, and sour cream, or a sprinkle of green onions.
Lemon Parmesan Smashed Potatoes. Add a sprinkle of lemon zest and freshly grated Parmesan before cooking. Finish with a squeeze of fresh lemon juice for a bright, tangy flavor that pairs well with chicken or seafood.
Cheesy Ranch Smashed Potatoes. Sprinkle the potatoes with ranch seasoning powder and a generous amount of shredded cheddar cheese. Air fry until the cheese melts and becomes bubbly, then finish with chopped green onions.
Frequently Asked Questions (FAQs) for Air Fried Smashed Potatoes
What types of potatoes are best for smashed potatoes?
Yukon gold and red potatoes work best because they hold their shape and have a creamy texture. However, baby or fingerling potatoes also work well. Just avoid starchy varieties like russets, which may fall apart when smashed.
Can I make these ahead of time?
Yes! Boil and smash the potatoes in advance, then store them in the fridge. When ready to eat, just season and air fry. This works well for prepping a big batch.
How to reheat leftovers?
Reheat leftover smashed potatoes in the air fryer at 375°F (190°C) for 3-5 minutes, or until they’re warm and crispy again. This restores their texture much better than microwaving.
Can I make these in the oven?
Definitely! Arrange the smashed potatoes on a baking sheet, drizzle with oil, and bake at 425°F (220°C) for 25-30 minutes, or until golden and crispy. It might take a bit longer, but they’ll still turn out delicious.
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Best Crispy and Fluffy Air Fryer Smashed Potatoes
Ingredients
- 1 pound baby gold potatoes about 10-12, depending on the size. I used a mix of baby gold/red potatoes.
- 1 Tablespoon olive oil or avocado oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chopped parsley optional, for garnish
- 1 tablespoons Grated Parmesan cheese optional, for extra crispiness
Instructions
- Prepare the Potatoes: Scrub and rinse the potatoes. Pat them dry. Pierce a few holes with a fork. Microwave for 5 minutes until fork tender or a knife easily pierces to the center of each potato. I prefer the precook them in the microwave because it is faster. Alternatively, boil potatoes for 10-15 minutes until fork tender. Drain and let them cool slightly.
- Smash'em: Place potatoes on a flat work surface or cutting board and gently press each potato with the bottom of a mug (I used Mason jar) until they’re about ½-inch thick, keeping them in one piece but with a naturally uneven surface. See picture below.
- Season: Preheat your air fryer to 375°F (190°C). In a small bowl combine all the spices – salt, pepper, garlic powder. I also added smoked paprika and curry powder. Add a tablespoon of oil and mix well to combine into a paste
- Air fry: Brush one side of each potato with oil/spice mix. I use this OXO food-basting brush for an even spreading. Place the potatoes in a single layer in the air fryer basket (work in batches if necessary). Air fry at 375°F (190°C) for 6 minutes. Open your air fryer, using a spatula, carefully flip each potato on the other side. Brush the other side with the remaining oil/spice mix. Send back to air fryer for another 6 minutes or until crispy and golden brown.
- Garnish and Serve: Sprinkle with fresh herbs and Parmesan cheese, if desired. Serve hot and enjoy the crispy, flavorful potatoes!
Notes
- Sweet Potatoes: Use small sweet potatoes for a slightly sweet, nutritious twist with the same crispy texture.
- Butter or Ghee Instead of Olive Oil: For a richer flavor, coat the potatoes in melted butter or ghee instead of olive oil.
- Herb and Spice Variations: Experiment with different herbs like rosemary, thyme, or chives, or spices like smoked paprika, chili powder, or Cajun seasoning for extra flavor.
- Vegan Parmesan or Nutritional Yeast: Replace Parmesan cheese with vegan Parmesan or nutritional yeast to keep the recipe dairy-free while adding a cheesy flavor.
- Garlic-Infused Oil: Use garlic-infused olive oil to add a rich, garlicky flavor without needing extra garlic powder.
My husband and I loved these— I used fresh garlic put thru a garlic press instead of garlic powder. I also reheated a few to see how they held up- still good. But how do you handle making these for a dinner party of 6 potato lovers? Perhaps make them a few hours ahead in separate batches, then place on a rack over a baking sheet, and reheat in oven at 400 for a few minutes?
That is a good plan. to reheat them in the oven. I also make mine in bathes. I apologize for the late response
Some of the kids are not huge curry fan, any suggestions for an alternative that’s just as flavorful?
Please try Chili Powder + Cumin, Turmeric powder, garlic powder, sweet or smoked paprika, Italian seasoning. Or any other spice mix you prefer.
The combination of spices are delish!
I have tried many of your recipes they are really good I continue to read the posts they make me hungry.
Thank you Michael 😊 I’m so glad you’re loving my recipes
Tried this recipe last night (omit curry as it’s a Migraine trigger). It was fast & delicious! Thanks. Maybe Smashed Carrots tonight.
Glad you liked it. It’s one of my fav too. Sorry curry gives you a headache. Please let me know what you think of smashed carrots parmesan if you try them