Air-Fryer Smashed Potatoes

Back up, baked potato! If you’re looking for a simple, crispy and delicious side dish, air-fryer smashed potatoes are just the thing. They combine the creamy texture of boiled potatoes with the golden crunch of roasted ones, thanks to a two-step cooking process and the magic of the air fryer. You’ll love how quick and easy they are to make, whether you’re serving them as a weeknight side or loaded with sour cream and bacon for game days or family gatherings. Plus, they’re endlessly customizable—dress them up with cheese, herbs or spices for a dish that everyone will love!

Ingredients for Air-Fryer Smashed Potatoes

• Baby Yukon Gold potatoes: Yukon Gold potatoes have a texture that’s both starchy—so they crisp up nicely—and waxy, so they hold their shape well. Aim for golf ball-sized potatoes for this recipe so they cook through quickly when par-cooking and are easy to smash.
• Olive oil: Adding olive oil contributes a rich flavor while helping the potatoes become golden and crispy in the air fryer.
• Garlic powder: A sprinkle of garlic powder infuses a subtle, savory garlic flavor throughout the potatoes without overpowering them. Garlic powder is better than fresh garlic here, as minced fresh garlic will burn more readily in the air fryer.
• Parsley: The minced parsley provides a fresh, herbaceous contrast to the rich and crispy potatoes, adding a pleasant sprinkle of color to the finished dish.

Directions 

Step 1: Simmer the potatoes

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Place the potatoes in a large saucepan and add water to cover them. Bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender all the way through when pierced with a paring knife, 12 to 15 minutes. Drain them through a colander and let them cool for at least five minutes or until they’re cool enough to handle.

Step 2: Flatten the potatoes

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Preheat the air fryer to 400°F. Transfer the potatoes to a cutting board or baking sheet. Using the bottom of a glass or a potato masher, flatten the potatoes to 1/2-inch thickness.

Step 3: Season and air-fry the potatoes

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Gently toss the potatoes with olive oil, salt, garlic powder and pepper. Transfer them to the greased air-fryer basket. Cook until golden brown, 15 to 20 minutes. Garnish them with parsley.

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Air-Fryer Smashed Potato Variations 

• Add cheese: Sprinkle shredded Parmesan or cheddar over the potatoes during the last few minutes of air frying for a melty, savory twist.
• Use different herbs: Swap the parsley for rosemary, thyme or chives to introduce new flavors and freshen up the dish.
• Spice them up: Add a pinch of cayenne to the seasoning or season the potatoes with a store-bought barbecue rub or all-purpose seasoning to add more dimension.
• Try a lemon-garlic version: Drizzle the potatoes with fresh lemon juice before air frying them and add lemon zest along with the parsley for a bright, tangy flavor.

How to Store Air-Fryer Smashed Potatoes

To store leftover smashed potatoes, let them cool completely before transferring them to an airtight container. They’ll keep well in the refrigerator for up to four days. When you’re ready to enjoy them again, simply reheat them in the air fryer for a few minutes to re-crisp them.

Can you freeze air-fryer smashed potatoes?  

Yes, you can freeze smashed air-fryer potatoes! After cooking, allow them to cool completely, then place them in a single layer on a baking sheet to freeze until solid. Once frozen, transfer the potatoes to a freezer-safe bag or container, and they’ll keep for up to two to three months. To reheat them, pop them back into the air fryer straight from the freezer until warmed through and crispy. The time will vary depending on the intensity of your air fryer and the size of your potatoes.

Air-Fryer Smashed Potato Tips

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Can I use a different type of potato for smashed potatoes?

Yes, you can use different types of potatoes with this air-fryer smashed potato recipe! Potatoes from golf ball to egg-sized will work for this recipe. Red potatoes, baby potatoes or fingerling potatoes work well because they are the right size and hold their shape. Some mashing potatoes, such as russets, may be more crumbly. They can still get crispy edges and soft centers, they just won’t hold their shape as well.

Do I need to peel the potatoes before smashing them?

No, you don’t need to peel the potatoes before smashing them. In fact, we recommend not peeling the potatoes for this recipe. Leaving the skin on adds texture and helps the potatoes hold together better during the smashing and air-frying process. Plus, potato skins are full of nutrients and become crispy when cooked, adding extra flavor and crunch.

Can I make these smashed potatoes without an air fryer?

Yes, you can make smashed potatoes without an air fryer! The air fryer results in wonderfully crispy edges on all surfaces of the potatoes, but you can get very similar results using an oven, especially with a convection bake setting. Follow this recipe for our tested temperatures and timings.