Crispy on the edges, creamy in the center-these air fryer smashed potatoes are one of my favorite go-to sides. They're quick, easy, and way more fun than your average roasted potato. Plus, cooking them in the air fryer means less oil and faster cook time.
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Who doesn't love a good potato recipe? These crispy smashed potatoes are one of my all-time favorites-they're golden and fluffy on the inside with perfectly crisp edges, no deep frying or long roasting required. Smashing them is my favorite part (it's weirdly fun!), and they're always a hit at the dinner table.
🥘Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: Add the potatoes and a pinch of salt to a Dutch oven or large pot and cover with 1 inch of water. Boil the potatoes for 20-25 minutes. Drain the water and preheat the air fryer to 400 degrees F.
Step 2: Place the potatoes on a sheet pan or other flat clean surface and use the bottom of a glass or potato masher to gently smash each potato.
Step 3: Drizzle potatoes with olive oil, salt, pepper and garlic powder.
Step 4: Place in the air fryer basket or tray in a single layer. Cook for 12 minutes. Flip the potatoes and cook for another 5 minutes.
Sarah's Top Tips
- Make sure potatoes are parboiled and fork-tender before attempting to smash them. If you have to use too much pressure, throw them back in the boiling water for a few minutes or in the microwave.
- Be sure to clean your potatoes with vinegar before cooking or scrub them really well to remove dirt, as they will not be peeled.
- Make sure you allow enough space between potatoes in the air fryer for proper airflow. You may need to work in batches.
- You can cook the potatoes in the air fryer before smashing them instead of boiling them. You can cook them at 400 degrees for around 25-30 minutes to start. If you do want to use this method, you may want to use smaller potatoes instead.
Serving Suggestions
I love serving these with grilled chicken thighs or tossing them on a platter with dips and fresh herbs. These potatoes are perfect for weeknight dinners, backyard BBQs, or even a simple snack with a little garlic aioli on the side. Some more of my favorite recipes to pair these crispy smashed potatoes with are my Cranberry Orange Chicken Thighs, Panko Crusted Cod, or alongside other apps like my Argentine Red Shrimp Recipe and Air Fryer Dry Rub Wings.
Storage & Reheating
If you have leftovers, store the potatoes separately from any toppings you use so they don't get soggy. Reheat the potatoes in the air fryer or oven if you want them to stay crispy. The smashed potatoes should last in the fridge for 2 to 3 days in an airtight container.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Air Fryer Smashed Potatoes
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Ingredients
- 2 pounds yellow potatoes
- Salt
- 2 tablespoons olive oil, Sub for avocado oil or butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- In a large pot or Dutch oven, add the potatoes and a pinch of sea salt. Add water until the potatoes are fully covered.
- Bring the water to a boil and boil the potatoes for 20-25 minutes until fork tender. Drain the water.
- Preheat the air fryer to 400 degrees F.
- Place the potatoes on a plate or sheet pan. Using a mug, cup or potato masher, gently smash each potato to a ½ inch thick.
- Drizzle the potatoes with olive oil, salt, black pepper and garlic powder.
- Add the potatoes to your air fryer in a single layer (you may need to cook in batches) and cook for 12 minutes.
- Flip the potatoes and cook for another 5 minutes until golden and crispy.
- Serve and enjoy!
Sarah's Tips
- If you don't have an air fryer these smashed potatoes can be made in the oven. Follow the instructions for boiling and smashing the potatoes then cook the potatoes on a baking sheet in the oven at 400 degrees F for 25-30 minutes or until crispy and golden brown.
- Choose your potatoes. You can use pretty much any potato for this recipe, just be aware that large potatoes like sweet potatoes and Yukon gold will take a bit longer to cook. Mix it up with a bag of mixed potatoes for some fun colors.
- Make an herb vinaigrette with cilantro or parsley, red pepper flakes, garlic, lemon juice salt and pepper.
- Top with garlic butter and fresh herbs.
- Add different toppings. Use cheddar cheese, bacon and chives for a different take on potato skins. Parmesan cheese and fresh garlic would also be a great topping for these crispy potatoes.
Julie says
This recipe is definitely a keeper and could easily be baked in a regular oven if you don't have an air fryer!
Sarah Holt says
Hi Julie, very happy you enjoyed it. Thanks for the review!