Crunchy, golden, and loaded with a buttery garlicky flavor, these crispy air fryer smashed potatoes are the perfect side dish to any meal or bite-sized snack! You only need 5 ingredients to make these easy potatoes.
As most of you know, I'm potato fiend. I can't get enough of them so I take my potato recipes VERY seriously.
This is one of my favorite ways to make potatoes because it's easy, calls for basic and affordable ingredients, and can be served in a variety of ways. My favorite ways to enjoy these potatoes is a side dish to any meal or as a snack paired with a dipping sauce like garlic aioli, lemon herb tahini, homemade ketchup, or even guacamole.
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Why you'll love this recipe
- They make for the perfect bite-sized snack, appetizer, or side dish! These smashed potatoes are truly great on their own or paired with a variety of dipping sauce and main dishes.
- You need only a few simple ingredients to make this these crispy smashed potatoes. You'll likely already have all of the 5 basic ingredients in your kitchen and pantry, aside from maybe the potatoes.
- Air fryer & oven baked options: although this is an air fryer recipe, you can make this just as easily in the oven, especially if you're making a large batch for a big family dinner or occasion.
- Allergen-friendly! These potatoes are gluten-free and can easily be made dairy-free and vegan.
Equipment
Apart from an air fryer, you only need basic tools!
- Air Fryer: You can use whatever kind of air fryer you have. I personally have this toaster oven/tray style air fryer but the classic basket style air fryers will give you the exact same results.
- Large pot or 5-6 quart dutch oven: to boil the potatoes in before you transfer them to airfryer!
- Mixing Bowl: you only need a small bowl to whisk together the butter and seasoning.
- Whisk
- Basting brush: to brush the butter onto the smashed potatoes.
- Measuring spoons
If you don't have an air fryer, you can make this recipe perfectly in the oven. Oven instructions can be found in the recipe card below!
Ingredients
- Potatoes: For this recipe, I prefer Yukon gold potatoes or baby yellow potatoes for their texture and rich flavor! If you can't find these or don't prefer them, you can use red potatoes, tricolor medley potatoes, or fingerling potatoes instead. Try to pick small potatoes that are uniform in size for a delectable, bite-sized snack and optimal crispiness. We will not peel the skin off so try to find clean & blemish-free potatoes. I do not recommend using russet potatoes (Idaho potatoes) or sweet potatoes for this recipe.
- Butter: Use your favorite butter! If you'd like to make this recipe vegan and dairy-free by using either vegan butter or olive oil! This will be the base for our seasoning mixture and will ensure the smashed potatoes crisp up in the air fryer.
- Garlic: You can use fresh garlic or garlic powder, whatever you have available!
- Seasoning: We're keeping it simple and using salt, black pepper, and paprika. Optional garnishes such as onion powder, parmesan cheese, chives, parsley, or red pepper flakes are always welcome. Truthfully, you can use whatever your favorite seasoning is.
- Parsley or rosemary: for the perfect fresh garnish.
See recipe card below for a full list of ingredients and measurements.
Variations & Substitutions
- Make these spicy smashed potatoes by adding red pepper flakes, chili powder or minced jalapeños to the seasoning.
- Use different potatoes! This recipe will work with whatever potatoes you prefer. You can use fingerling potatoes, tri-color potato medley or red potatoes. You could use russet/Idaho potatoes, but they're so big I wouldn't recommend it unless you chop them first.
- Make this recipe oil-free by using vegetable broth instead while still obtaining similar results.
- Oven option: If an air fryer is unavailable, preheat your oven to 425°F (220°C). Place the smashed potatoes on a baking sheet and follow the same steps. Bake for approximately 25-30 minutes or until golden brown and crispy.
Alternative Seasoning Ideas
There are so many seasoning ideas that you could brush onto these smashed potatoes. Try one of these to switch up this recipe:
- Garlic parmesan by adding grated vegan parmesan cheese
- Garlic butter with bac'n bits
- Garlic & Za'atar
- Herb infused olive oil using either fresh herbs (rosemary, parsley, cilantro, dill, whatever herbs you like!) or dried Italian seasoning blend
- After air frying add a dollop of vegan sour cream and vegan cheese to make them into smashed potato skins or loaded smashed potatoes
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
Step 1: Precook your potatoes by parboiling them. Add the washed potatoes (no need to peel!) to a large pot or 5-quart dutch oven and cover with cold, salted water. Boil potatoes over medium-high heat for 15-18 minutes, or until fork tender. Drain the boiled potatoes and transfer them to a cutting board or parchment lined baking sheet to cool slightly.
Step 2: Whisk together the marinade by combining melted butter or olive oil, fresh minced garlic, salt, pepper, and paprika in a small bowl.
Step 3: Transfer the drained, cooked potatoes to a cutting board or parchment paper lined baking sheet to cool for just a few minutes. Using either the bottom of a cup/glass/mug, a fork or a potato masher, gently smash the cooked whole potatoes into thin coins, about ½ an inch thick. Be careful not to press down too hard or make them too thin, otherwise they will break.
Step 4: Brush or drizzle both sides of each smashed potato with the seasoned butter mixture.
Step 5: Place potatoes on your air fryer basket or air fryer rack, leaving an inch of space in between each potato.
Step 6: Air fry for 15-20 minutes, or until crispy and golden brown, at 400 degrees F.
Remove from the air fryer, transfer to a plate and sprinkle the crispy potatoes with sea salt and fresh parsley, fresh rosemary, or chives and enjoy!
Serving Suggestions
Serve these as an appetizer or snack alongside one or a combination of these dipping sauces:
- Ketchup
- Guacamole
- Garlic Aioli
- Spicy mayo
- Tzatziki
- Chutney
- Ranch
- Honey mustard
- Sour cream
- Lemon herb tahini
You could also serve these as a side dish! Trying pairing it with one of these entrees:
- Quinoa Bean Burgers (instead of french fries!)
- Tofu Scramble
- Cauliflower steaks or Portobello steaks
- Chickpea Salad Sandwich
- Holiday mains like vegan roasts
- Casseroles
- Soups & stews
Expert Tips
- Avoid overcooking your potatoes, otherwise they will fall apart when you smash them.
- Use smaller potatoes (of similar size) for best results! I recommend Yukon gold, red potatoes or baby potatoes, as they're smaller and typically uniform in size. They'll not only cook faster and more evenly than larger potatoes.
- Put the potatoes in cold salted water THEN bring to a boil. Usually people wait until the water is boiling before they throw the potatoes in, however bringing the potatoes and water to a boil together ensures a more even cook! The salt will enhance the overall flavor.
- Avoid overcrowding: arrange the "smashed" baby potatoes in a single layer in the air fryer basket to prevent overcrowding. This allows each potato to crisp up evenly.
- Air fry the potatoes in batches if your basket can't fit all the potatoes at once to allow for even cooking.
- Don't line your basket or tray with parchment paper or tinfoil! This will prevent optimal air circulation within your air fryer, potentially altering the end result.
- Check cooking time! Every air fryer is different, especially when comparing basket-style air fryers (which usually cook faster) to oven or tray-style air fryers. Be sure to check your smashed potatoes every 5 minutes or so to ensure they don't burn.
- Do not peel the potatoes! Not only do potato skins provide flavor and nutrition, they'll also crisp up to crunchy perfection.
- Let the potatoes cool for a few minutes after parboiling. This will make them easier to handle and smash without breaking them.
Storage & Reheating
Refrigerator: Allow the potatoes to cool completely then store then in an airtight container for up to 5 days.
Freezer: I do not recommend freezing cooked smashed potatoes, as they'll lose their crispy texture. However, you can totally prep these in advance and freeze the prepped version of these potatoes (just boiled and smashed). Place smashed potatoes on a baking sheet in a single layer and flash freeze for 3-4 hours or until frozen through. Transfer the frozen smashed potatoes into an airtight container or freezer-friendly zipper bag and store for up to 1 month. To thaw, simply place in the refrigerator overnight and then drizzle with olive oil & seasonings and air fry as instructed.
Reheat: To reheat the smashed potatoes, you can use either the microwave, the oven, or your air fryer! If you're using your oven or air fryer, just cook them at 375 degrees F for 4-5 minutes, or until heated through.
FAQ
Yes, microwave the potatoes for 8-10 minutes on a microwave-safe plate, or until fork tender.
You can use your air fryer for the entire cooking process instead of boiling them first. To do that, add the cleaned potatoes to the air fryer at 400°F for 15 - 20 minutes, then continue with step 3. Depending on your air fryer, you may have to do this in several batches, so if you're strapped for time I would not recommend this method
Yes! To prep them ahead of time, precook the potatoes, smash them and then put them in an airtight container or wrap them in plastic wrap and place them in the fridge. Ideally, do this the night before you want to air fry them but they will be okay like this in fridge for up to 3 days. When you're ready to air fry, following the remaining steps as is.
The main difference between mashed and smashed potatoes is that mashed potatoes are smooth, fluffy, and creamy with little to no chunks and typically have products like butter, sour cream and more whipped into them to provide flavor, while smashed potatoes are chunky, semi-intact, include the skins, and just use a thin layer of seasoning. Mashed potatoes you need to eat with a spoon or fork, while smashed potatoes are more like finger food/a bite-sized snack.
Yes! Spread smashed potatoes across a parchment lined baking sheet, making sure they don't overlap, and bake at 425°F for 25-30 minutes, or until crispy and golden.
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📖 Recipe
Crispy Air Fryer Smashed Potatoes
Ingredients
- 1 lb baby gold potatoes
- 3 tablespoons (45 g) butter melted, or olive oil
- 3-4 (7-10 g) garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon paprika optional
- 1 tablespoon parsley finely chopped
Instructions
- Add the potatoes to a large pot or 5-quart dutch oven and cover with cold, salted water. Boil potatoes for 20-25 minutes, or until fork tender. Alternatively, you can air fry, microwave or bake them (instructions below).1 lb baby gold potatoes
- Drain the cooked potatoes into a colander and let them sit for 5 minutes, or until they can be handled safely.
- Make the seasoned butter mixture by whisking together melted butter, minced garlic, salt, pepper, and paprika in a small bowl.3 tablespoons butter, 3-4 garlic cloves, ½ teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon paprika
- Meanwhile, preheat your air fryer to 400°F and coat with non-stick or olive oil spray.
- Transfer the potatoes to a large sheet pan and use the bottom of a cup or serving fork to gently "smash" them. You want to make sure the skin loosens and breaks, and the smashed potato is ½ an inch thick. The thinner the potatoes, the crispier they will be.
- Brush or drizzle both sides of each smashed potato with the seasoned butter mixture.
- Transfer the butter coated smashed potatoes to either your air fryer basket or tray, being sure to leave a bit of space in between each potato. Air fry for 15 to 20 minutes, until the potatoes are super crispy and golden. Do not flip them while cooking!
- Serve hot, garnished with fresh parsley and flaky sea salt, if desired. Feel free to pair with a dipping sauce like ketchup or garlic aioli, enjoy!1 tablespoon parsley
Cam says
They were perfect and super crispy!! Definitely be mindful of the “careful” smashing because they will explode lol. Also make a double batch because you will eat them all!!
Pinch of Parsley says
Thank you so much Cam!! So glad you loved them!
lindsay buzzio says
This is my new favorite way to make potatoes. Will be making a much larger batch next time. They are so delicious and perfectly crispy!
Pinch of Parsley says
Thank you so much Lindsay! So glad you liked then 🙂 Always a YES for a bigger batch lol
Nicole says
These are so good I was literally dipping them in the butter sauce before I put them in the air fryer. Will definitely be making again!
Pinch of Parsley says
Hi Nicole, love this!! I did the same thing LOL. So glad you enjoyed them.