This air fryer smashed potato recipe takes everything you love about crispy, crunchy fried potatoes and elevates it, delivering an irresistible texture. It’s easily adaptable, and a total game-changer.

Estimated reading time: 5 minutes

aerial shot of smashed potatoes served in a ceramic platter.

Forget the deep fryer, ditch the oven’s heat, and get ready for a potato revelation! These air fryer crispy smashed potatoes are proof that simple ingredients and smart cooking techniques can yield extraordinary results.

They are addictive, satisfying, and a healthier alternative to many traditional potato recipes that involve a lot of oil, a lot of time, or a lot of fuss.

Why Air Fryer is your best friend for Smashed Potatoes

Superior Crispiness with Less Oil: Air fryers work by circulating hot air rapidly, mimicking the effect of deep frying. This intense, even heat distribution means you can achieve incredible crispiness using just a fraction of the oil you’d need for pan-frying or even oven roasting.
Faster Cooking: The smaller cooking chamber and powerful convection fan mean faster cooking times compared to a large oven. You get that desired crisp in less time.
Even Cooking: The consistent airflow ensures that every part of the potato gets evenly cooked and crisped, preventing soggy spots.
Efficiency: No need to heat up your entire kitchen for a side dish!

Ingredients You’ll Need

Baby or small to medium size potatoes like Yukon Gold, baby red, or new potatoes work best.
Olive Oil or Melted Butter are the key to get that extra crispy, golden brown exterior.
Seasoning: Salt, Pepper, Garlic Powder

How To Make Air Fryer Smashed Potatoes

1) Boil Potatoes:

Thoroughly wash/scrub the potatoes. You can peel them if you prefer, but leaving the skin on adds extra crispiness and nutrients.
Bring a pot full of water to a boil over high heat. Add a tablespoon of salt. Once water starts boiling, add the cleaned potatoes.

Reduce the heat to medium and simmer until the potatoes are fork-tender but not falling apart, about 15 – 20 minutes for small potatoes, slightly longer for medium ones.
Once done, drain the potatoes thoroughly in a colander and let them sit for a few minutes to steam dry. This step is crucial for crispiness!

2) Smash the Potatoes:

Once the potatoes are cool enough to handle but still warm, place them on a clean cutting board or a sturdy, flat surface.
Using a potato masher, the bottom of a sturdy glass/bowl, press down on each potato until it flattens to about ½ to ¾ inch thick. Be careful not to completely mash them into a purée; you want them smashed with some texture and craggy edges.

3) Season the Potatoes:

Brush each smashed potato nicely from both sides with olive oil or melted butter. Sprinkle with garlic powder, black pepper, and salt.

4) Air Fry to Crispy Perfection:

Preheat your air fryer to 400°F (200°C) for 3-5 minutes (if your model requires preheating).
Arrange the smashed potatoes in a single layer in the air fryer basket. Do not overcrowd the basket. Cook in batches if necessary to ensure proper air circulation and maximum crispiness. Overcrowding will steam the potatoes instead of crisping them.

Air fry for 20 minutes, flipping them halfway through (around the 10-15 minute mark). Continue cooking until they are deeply golden brown and wonderfully crispy on both sides.

Once golden and crispy, carefully remove the smashed potatoes from the air fryer. Transfer to a serving platter. If desired, sprinkle with fresh chopped herbs like parsley, chives, or rosemary for a burst of freshness.

Serve smashed potatoes with a creamy dipping sauce like sour cream, Garlic Yogurt Sauce or Greek Cucumber Sauce. For a spicy kick and herby flavour go for Indian Chutney or basil pesto.

aerial shot of smashed potatoes served on a wire rack.

Tips for Ultimate Crispiness

Don’t Skip the Steam Dry: After boiling, letting the potatoes sit for a few minutes allows excess moisture to evaporate, which is key for crisping.
Don’t Overcrowd: This is the golden rule of air frying. Give those potatoes space!
Even Coating: Ensure every potato is lightly coated in oil/butter and seasoning. The oil helps with browning and crisping.
Flip Halfway: Flipping ensures even cooking and crisping on both sides.
Adjust Cook Time: All air fryers vary. Keep an eye on your potatoes, especially during the last 5-10 minutes, and adjust cooking time as needed.

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Air Fryer Smashed Potatoes Recipe

This air fryer smashed potato recipe takes everything you love about crispy, crunchy fried potatoes and elevates it, delivering an irresistible texture.

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Course: Snack
Cuisine: American

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Servings: 4 adults

Calories: 130kcal

Author: Hina Gujral

Air Fryer
stockpot or saucepan
Colander
Potato Masher

Cook ModePrevent your screen from going dark

Ingredients
▢ 500 gram baby potatoes
▢ 1 tablespoon extra virgin olive oil
▢ 1 tablespoon salt (divided for seasoning water and potatoes)
▢ 1 teaspoon garlic powder
▢ ½ teaspoon black pepper powder

Instructions
Thoroughly wash/scrub the potatoes. You can peel them if you prefer, but leaving the skin on adds extra crispiness and nutrients.
Bring a pot full of water to a boil over high heat. Add a tablespoon of salt. Once water starts boiling, add the cleaned potatoes.
Reduce the heat to medium and simmer until the potatoes are fork-tender but not falling apart, about 15 – 20 minutes for small potatoes, slightly longer for medium ones.
Once done, drain the potatoes thoroughly in a colander and let them sit for a few minutes to steam dry. This step is crucial for crispiness!
Once the potatoes are cool enough to handle but still warm, place them on a clean cutting board or a sturdy, flat surface.
Using a potato masher, the bottom of a sturdy glass/bowl, press down on each potato until it flattens to about ½ to ¾ inch thick. Be careful not to completely mash them into a purée; you want them smashed with some texture and craggy edges.
Brush each smashed potato nicely from both sides with olive oil or melted butter. Sprinkle with garlic powder, black pepper, and salt.
Preheat your air fryer to 400°F (200°C) for 3-5 minutes (if your model requires preheating).
Arrange the smashed potatoes in a single layer in the air fryer basket. Do not overcrowd the basket. Cook in batches if necessary to ensure proper air circulation and maximum crispiness. Overcrowding will steam the potatoes instead of crisping them.
Air fry for 20 minutes, flipping them halfway through (around the 10-15 minute mark). Continue cooking until they are deeply golden brown and wonderfully crispy on both sides.
Once golden and crispy, carefully remove the smashed potatoes from the air fryer. Transfer to a serving platter. If desired, sprinkle with fresh chopped herbs like parsley, chives, or rosemary for a burst of freshness.
Serve smashed potatoes with a dipping sauce of choice.

Recipe Notes:
Flavour Variations to Experiment With

Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.

Cheesy Goodness: Sprinkle with a little grated Parmesan cheese during the last 5-10 minutes of air frying. (Note: this will add calories).

Herb Lovers: Mix in dried rosemary, oregano, or Italian seasoning with the other spices.

Lemon Herb: Finish with a squeeze of fresh lemon juice and fresh dill or parsley after air frying.

Truffle Indulgence: Drizzle with a tiny bit of truffle oil after air frying for an earthy, gourmet touch.

Nutrition
Calories: 130kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 1752mg | Potassium: 539mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 25mg | Calcium: 18mg | Iron: 1mg

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