Crispy, golden-brown air fryer smashed potatoes—a flavorful side or fun appetizer. A healthier, quick alternative to French fries that comes together with just a few simple steps.
These garlicky, salty air fryer smashed potatoes are likely to become a favorite side dish. They offer the texture and comfort of a fry with a lighter preparation and satisfying crunch.
Serve them with ketchup, dairy-free ranch, kale pesto, or a dollop of your favorite dip. They pair well with pulled pork, cilantro-lime chicken, cashew chicken salad, turkey burgers, and many other mains.
They’re simple to make and can be ready in under 40 minutes. If you boil the potatoes ahead of time, the hands-on time drops to about 15 minutes—boiling is the longest step.
Ingredients
Full measurements are in the recipe card below. Notes and substitutions:
- POTATOES – Small potatoes work best. Baby golds give a creamy interior and buttery flavor; baby reds also work. If using large potatoes, cut them into even pieces so they cook uniformly.
- OLIVE OIL – Extra-virgin olive oil is recommended, though avocado oil or a bit of melted butter can be used for a richer flavor. If using butter, add a teaspoon of oil to help prevent burning and improve crisping.
- SEASONING – A mix of paprika, garlic powder, onion powder, salt, and pepper is great. Fresh herbs like parsley or rosemary can be added after cooking for brightness.
How to Make Smashed Potatoes in the Air Fryer
Think: boil, season, smash, air fry.
STEP 1: Boil the potatoes. Place potatoes in a medium pot and cover with water about an inch above the potatoes. Bring to a boil and cook until a fork easily pierces the center—about 15–20 minutes depending on size.
STEP 2: Season. Drain and let the potatoes dry and cool slightly. In a large bowl, toss with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
STEP 3: Smash. Arrange potatoes on a baking sheet. Use the bottom of a cup or a potato masher to press each potato to about 1/4–1/2″ thickness. Brush any remaining oil or butter mixture over the smashed potatoes.
STEP 4: Air fry. Transfer the smashed potatoes to the air fryer basket using a spatula. They can touch but should not overlap. Air fry at 400°F for 10–12 minutes, flipping halfway if you like. Check around 10 minutes and continue until they reach your preferred crispiness.
TIP: Air fryers vary—check early to avoid overcooking and adjust time or temperature as needed.
Enjoy your golden-brown, garlicky, crispy smashed potatoes right away for the best texture.
Making in the Oven
No air fryer? Bake them instead:
- Preheat oven to 425°F.
- Follow steps 1 and 2 above (boil and season).
- Drizzle and spread oil on a baking sheet (you may need two sheets for a single layer).
- Place and smash potatoes to 1/4–1/2″ thickness, brushing with any remaining oil.
- Bake 25–35 minutes, until crisp and browned.
Serving & Topping Suggestions
Serving: Best straight from the air fryer. For multiple batches, keep cooked potatoes warm in a low oven or briefly reheat in the air fryer before serving.
These pair well with turkey burgers, pulled pork, cilantro-lime chicken, vegetable frittata, or as an appetizer with whipped goat cheese dip. For dipping, try dairy-free ranch, cilantro-lime dressing, your favorite sauce, or classic ketchup.
Toppings:
- Sliced green onions
- Fresh parsley
- Red pepper flakes for heat
- Flaky sea salt
- Bacon, chives, and sour cream
- Shredded Parmesan or other melting cheese (add the cheese and return to the air fryer for a minute to melt)
Storing & Reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat in the air fryer: 400°F for 3–4 minutes.
Reheat in the microwave: Microwave on a plate for 10–15 seconds per serving; time varies by quantity.
Reheat in the oven: Preheat to 400°F and bake 3–5 minutes or until warmed through.
Note: reheated potatoes will be slightly less crispy than freshly cooked.
FAQs
No. Soaking removes some starch and can yield a crisper exterior. If time allows, soak 30 minutes to 2 hours before boiling for extra crispiness.
Yes—boiling softens the potatoes so they can be smashed. Without boiling, they won’t flatten properly.
They’re ready when a fork or skewer easily pierces to the center.
Aluminum foil or parchment can be used, but liners reduce air circulation and can affect crisping. Use them cautiously.
Ensure the air fryer is preheated, avoid overcrowding, and consider increasing the temperature by about 15°F if needed. Different models vary in performance.
Expert Tips
Use small, even potatoes. They crisp more easily and cook evenly. If using larger potatoes, cut them into evenly sized pieces.
Keep the skin on. The skin crisps nicely and adds nutrients.
Let potatoes cool slightly before smashing. Too hot and they can fall apart.
Cook until just tender. Proper doneness makes smashing easy without disintegrating.
If using butter, add a small amount of oil to prevent burning and help achieve a crisp exterior.
Eat Clean. Be Healthy!
-Sara
More Air Fryer Recipes
-
Air Fryer Sweet Potato Cubes
-
Air Fryer Apples
-
Juicy Air Fryer Turkey Burgers
-
Air Fryer Baby Carrots (with honey glaze)
Air Fryer Smashed Potatoes
Equipment
- 1 medium pot
- 1 air fryer (or oven)
Ingredients
- 1 lb. baby gold potatoes
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. fine sea salt
- 1/4 tsp. paprika (smoked optional)
- 1/8 tsp. ground pepper
Instructions
- Boil the potatoes: place in a medium pot, cover with water about 1″ above the potatoes, bring to a boil, and cook until a fork pierces easily (15–20 minutes).
- Preheat your air fryer to 400°F when potatoes are nearly done.
- Drain and let potatoes dry and cool slightly. Toss in a large bowl with olive oil, garlic powder, salt, paprika, and pepper until evenly coated.
- Place potatoes on a baking sheet and smash to 1/4–1/2″ thickness. Brush with any remaining oil.
- Transfer to the air fryer basket in a single layer without overlapping. Air fry 10–12 minutes, flipping halfway if desired, until browned and crispy.
- Serve immediately for best texture and flavor. Enjoy!
Notes
Small, even potatoes ensure even cooking. Use baby golds or baby reds, or cut larger potatoes into uniform pieces.
Cook until just tender. Over- or undercooked potatoes won’t smash well.
Let cool slightly before smashing to prevent them from falling apart.
Oven directions: Preheat to 425°F. Follow boiling and seasoning steps, arrange on greased baking sheets, smash, and bake 25–35 minutes until crisp.
Nutrition
Carbs: 21 g |
Protein: 2 g |
Fat: 8 g