These Air Fryer Smashed Potatoes are crispy golden brown on the outside and soft and fluffy on the inside. This is the perfect side dish for a busy weeknight dinner made with a few simple ingredients.
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Who doesn't love potatoes? This is one of my favorite potato recipes and a great alternative to add to your rotation. They're crispy and fluffy without deep frying or baking them for what seems like forever. I love using potatoes to complete a meal because it's something the whole family will love every single time.
This recipe makes the crispiest smashed potatoes you'll ever try. The best part (besides eating them) is smashing them! This great side dish is one of those recipes the whole family will love to partake in. If you love this recipe you have to try more of my favorite potato recipes like my Air Fryer Hasselback Potatoes, Garlic Red Skin Mashed Potatoes, or my Potato Salad without Mayo.
🌟Why You'll Love this recipe
- Crispy. The air fryer is the best way to get crispy potatoes. However, if you don't own an air fryer, you can make roasted purple potatoes instead for just as much flavor!
- Easy. Easy recipe, made with simple ingredients and tons of flavor.
- Family favorite. From smashing to eating, the whole family will enjoy these smashed potatoes in the air fryer.
🥘Ingredients
- Potatoes. I prefer using small potatoes like baby gold potatoes.
- Olive Oil. Good quality extra virgin olive oil.
- Salt. Sea salt for cooking and seasoning.
- Black Pepper. Fresh ground black pepper.
- Garlic Powder. Fresh minced garlic will also work.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
While these crispy smashed potatoes are pretty simple, there are a few things you can do to switch things up.
- 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.
- Olive oil. Sub for avocado oil or butter.
- 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.
🔪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.
💭Recipe FAQs
Smashed potatoes are twice-cooked crunchy potatoes. They are typically boiled first and then roasted after being smashed flat.
Yes! 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.
Yes, 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.
Yes! Aluminum foil is perfectly safe in the air fryer. I often put it below the basket to catch extra mess and make cleaning up easier.
👩🏻🍳Chef Tips
- Make sure potatoes are parboiled before attempting to smash them, they should be fork-tender. 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.
- Use smaller potatoes for this recipe.
- Make sure you allow enough space between potatoes in the air fryer for proper airflow. You may need to work in batches.
- Feel free to play around with your favorite toppings or dipping sauces!
🥗Serving
These potatoes are the perfect side dish to add to any meal. They also act as a great appetizer for get-togethers and holiday parties. 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.
More Air Fryer Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
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Air Fryer Smashed Potatoes
See the full post for extra tips and photos
Ingredients
- 2 pounds yellow potatoes
- Salt
- 2 tablespoons olive oil
- 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!
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Sarah's Tips
- Make sure potatoes are parboiled before attempting to smash them, they should be fork-tender. 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.
- Use smaller potatoes for this recipe.
- Make sure you allow enough space between potatoes in the air fryer for proper airflow. You may need to work in batches.
- Feel free to play around with your favorite toppings or dipping sauces!
- 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.
Rehoboth says
Excellent post.
Thanks
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!