Enjoy crispy, yet healthier potato smashers with these Air Fryer Smashed Garlic Parmesan Baby Potatoes.
This post may contain affiliate links, where I can make a small profit at no expense to you. See my disclosure policy for details. Thank you so much for supporting Mae’s Menu!
Make crispy smashed potatoes at home without the guilt or added fat of the deep-fried version with these Air Fryer Smashed Garlic Parmesan Baby Potatoes. We’ll first boil the potatoes, then we will smash them and air fry them, and finally, we’ll toss them with a parmesan garlic topping just before serving. They’re a healthier potato side dish (the perfect substitute for french fries!) the whole family will love.
GUYS! I finally got an air fryer! Like most things in life (I’m looking at you, settling down, getting my career act together, liking potatoes, and almost any technological innovation), I figure it’s better late to the party than never.
And once I’m finally there, I go into overdrive making up for all my lost time and fully embracing all my “oh, so this is why people have been raving about this!” moments.
And not only did I just get an air fryer, but I got the Ninja Foodi Tendercrisp: an air fryer and pressure cooker in one.
That’s right. If you’re looking for me, you’re going to need to come with either a million in cash or an armload of dark chocolate to get me out of this kitchen. Otherwise, I have over 4 years of cooking devices to catch up on.
And catching up I’ve been doing with this air fryer roast potatoes recipe. After a quick run through the pressure cooker, I smashed the tender potatoes and fried them in the air fryer to create a crispy and crunchy smashed potato treat. A treat so satisfying and addictive that it belied how easy they were to make and how much healthier they were than their deep-fried cousins. (Side note: if you don’t have a pressure cooker or Instapot, this recipe is still for you! I include directions on how to boil the potatoes for the same end result).
And so, with every subsequent batch, I’ll be checking off the boxes of catching up on air-frying, pressure cooking, and enjoying potatoes. Meaning, that hopefully someday soon I’ll emerge from the kitchen without the aid of piles of cash or chocolate, but of course, I’ll come out for that, too.
These crispy air fryer baby potatoes are…
- Healthier than deep-fried crispy smashed potatoes
- A perfect side dish for burgers, grilled meats, roast pork, and sandwiches
- Rich in fiber
- Full of potassium
- Lacking in almost any reason or you not to eat them…
If you’re looking for a new savory and satisfying dish to start your new year off right, these easy smashed potatoes are for you!
How do you cook baby potatoes in an Instapot or in other pressure cookers?
You can make Instapot (or any other pressure cooker) potatoes by doing the following.
First: add your potatoes to the cooking pot of your Instapot or pressure cooker.
Second: add cold water to the pot to cover the potatoes by an inch. Pro-tip: make sure that water is cold, not lukewarm!
Third: add 1 teaspoon of salt to the water for every 2 pounds of baby potatoes you cook.
Fourth: lock in the pressure cooker lid and set it to cook on high pressure for 8 minutes.
Fifth: When done cooking, do the quick pressure release until all the pressure as escaped and then remove the lid facing away from you.
Drain the potatoes if your recipe calls for it and serve as you desire (in this case, we’ll, of course, be moving on to smash the potatoes and air fry them. ;))
How do you saute garlic without burning it?
The key for sauteing garlic without burning it is in the temperature of your oil or other fat and the amount of time you are sauteing the garlic.
First off, don’t heat up your oil too hot or it will scald the garlic. I recommend medium to medium-high heat on most stovetops.
Next, make sure your oil is fully heated up before adding your garlic. I like to test this by flicking the oil with a few drops of water. If the water sputters when it hits the oil, the oil is hot enough to add the garlic.
Finally, keep an eye on the garlic as you saute it, stir it continually, and don’t cook it too long. The line between golden brown garlic and burnt garlic is a pretty narrow one, so follow your recipe directions and remove the pan from the heat as soon as the garlic turns golden and is fragrant.
And there, with those directions, you should have beautiful and delicious sauteed garlic!
How do you serve these potatoes?
These potatoes are so versatile! I love serving them as an appetizer or as a side dish, with the below dishes!
What should I serve with parmesan garlic potatoes?
These crispy parmesan garlic potatoes go well with so many dishes! I recommend serving them anywhere you would serve roast potato wedges or french fries. For example, they would be delicious with the following..
These taters are an incredibly versatile side dish so have fun experimenting with serving them with different dishes!
What tools do you need to make these air fryer mashed potatoes?
What air fryer is best for these air fried crispy potatoes?
These potatoes are best fried in an air fryer that allows you to spread all the potatoes out so they can cook evenly and crisp up on all the sides!
This Ninja Foodi Tendercrisp is my personal air fryer. I love it for this dish because it has a two-tiered rack that goes in the air fryer. If you want an air fryer without the extra pressure cooker component, this Ninja Foodi Air Fryer is also great.
Crispy crunchy parmesan potatoes cooking notes:
- Boiling the potatoes – we will be boiling the potatoes first and then air frying them in this recipe. Doing so keeps the potatoes tender and moist inside and crispy on the outside. We have two ways to boil them — on the stovetop or in the pressure cooker. Both do the job just fine so choose the method that you prefer.
- The type of potatoes – gold baby potatoes do hold up better when smashed and have a slightly firmer texture, but the red potatoes work just fine in this recipe, too. Red potatoes will crumble a bit more and have a bit of a dryer texture, but will crisp up nicely just like the gold will. So, use whatever type of baby potatoes you prefer or have on hand.
- The garlic parmesan topping – I wrote this recipe with just olive oil in the garlic parmesan topping because of its health benefits, but feel free to substitute in one tablespoon unsalted butter in place of one of the tablespoons of oil when making the parmesan topping. To do this, bring the tablespoon of oil to heat and then add in the butter. Once the butter is melted, add in the garlic and saute for 1-2 minutes, or until golden (but no further, so the garlic doesn’t burn). Then continue with the recipe as directed!
Any other questions about this recipe? Comment below or DM me on Instagram and I’ll get back to you as soon as I can!
Other delicious and healthier-for-you side dish recipes you might like:
- Air Fryer Green Beans with Lemon
- Air Fryer Zucchini
- Honey Glazed Turmeric Carrots
- Air Fryer Sesame Kale Chips
- Roasted Sweet Potato & Quinoa Salad
- Roasted Cabbage and Cauliflower Salad
- Diced Hash Browns
- Chickpea & Grilled Corn Salad with Roasted Garlic Salad Dressing
- Lacinato Kale Salad with Butternut Squash & Dates
- Roasted Brussels Sprouts with Figs, Manchego, & Pumpkin Seeds
- Smashed Beans
- Roasted Romanesco Cauliflower & Potatoes
Looking for other ways to enjoy potatoes? My friend, Norine, has a delicious and easy-to-make Slow Cooker Loaded Potato Soup on her blog. You won’t regret checking it out!
If you make and like this recipe, please rate it by clicking on the 5-stars at the top of the recipe card. This helps other people to find the recipes and helps me out, too!
Thank you so much for your feedback and support of Mae’s Menu!
Crispy smashed baby potatoes with a delicious garlic parmesan topping.
These potatoes serve perfectly anywhere french fries or roasted potatoes are. I love them with a burger and salad!
Pressure cook or boil the potatoes first and then smash them before finishing them up with an air fry to crisp.
For potatoes that smash "cleanly," use the gold potatoes. Red potatoes still smash, but they do tend to fall apart a bit more than the golden ones.
- 2 lbs gold and/or red small roasting potatoes, cleaned & scrubbed
- 1 3/4 teaspoon salt, divided
- 1/4 cup olive oil, divided
- 3 cloves minced garlic
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon freshly grated black pepper
1. If boiling the potatoes in a pressure cooker: add all the potatoes to the bowl of the pressure cooker and cover with one inch of cold water. Mix in 1 teaspoon salt and cook on high pressure for 8 minutes. Then quick release the pressure until all the pressure has released.
If boiling the potatoes on the stovetop: add the potatoes a saucepan or dutch oven and cover with 1-inch cold water. Add 1 teaspoon salt and bring to a boil over high heat then reduce the heat to medium-high and boil for 20-21 minutes, or until the potatoes can be pierced with a fork but are still holding their shape.
2. Drain the potatoes and let cool for 1-2 minutes.
3. Spread 2 tablespoons of oil around on a large cookie sheet to coat the sheet. Scatter the potatoes out evenly on the cookie sheet. Press down on the potatoes one by one with the bottom of a drinking glass until the potatoes are about ¼ inch thick, the potatoes are smashed but most of the potatoes are still in one piece.
4. Turn the potatoes once or twice in the oil on the sheet until they are evenly covered with oil.
5. Sprinkle the potatoes with ½ teaspoon of salt and gently place on the air fryer racks or in the air fryer basket and fry for 14 minutes, gently turning the potatoes every 4 minutes if they are in a basket.
6. Rinse off the cookie sheet you smashed the potatoes on and dry it for later use.
7. During the last 4 minutes of air frying: heat up a skillet over medium heat and add the last 2 tablespoons of oil and heat until the oil sputters when flicked with water.
8. Add the garlic to the oil and saute for 1-2 minutes, or until the garlic is fragrant and is just starting to turn golden. Remove from the heat.
9. Once done cooking, remove the potatoes from the air fryer and scatter them on the cookie sheet. Spoon the garlic oil over the potatoes and lightly turn the potatoes in the oil until covered.
10. Sprinkle the potatoes with parmesan cheese, the remaining ¼ teaspoon salt, and freshly cracked black pepper and serve hot!
- These smashed potatoes will keep in the fridge for 3-4 days in an airtight container. Reheat them for a few minutes on low heat in a toaster oven to help re-crisp them, but they are best served hot and fresh!
- If you want to add a buttery flavor to your potatoes saute your garlic in a mixture of 1 tablespoon unsalted butter and 1 tablespoon oil. To do this, heat up the tablespoon of oil and then add in the butter. Once the butter melts, add in the garlic and saute for 1-2 minutes, or until golden and then remove from the heat. Continue with the recipe as directed!
Serving Size1/6 of the potatoes
Amount Per Serving Calories 126Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 4mgSodium 695mgCarbohydrates 7gFiber 1gSugar 0gProtein 2g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.