Crispy, buttery, and full of garlic flavor, Smashed Potatoes in the Air Fryer, are a versatile side dish that everyone will love. These potatoes are the perfect companion to almost any main dish. Naturally gluten-free and easily made vegan.
This recipe was originally published on January 16, 2020. It was updated with new photos, recipe notes, and recipe refinements on July 18, 2023.
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Smashed potatoes in the air fryer simply side dish perfection. With a buttery and smooth interior and a crispy and crunchy garlic exterior, there is nothing not to love about them.
Though they are made with a few steps, none of them are too complicated and the fruits of any of your labors will most certainly be worth it. Smashed potatoes in the air fryer will make potato lovers out of even the most hesitant, if there really are such people out there. 😉
So what are you waiting for? Grab your potatoes and air fryer and let's whip up a batch of these air fried smashed potatoes!
Why You'll Love Smashed Potatoes in the Air Fryer
- Garlicky and Buttery: If you are a fan of all things garlic butter, do not sleep on these potatoes!
- Just Like the Restaurant: But with the price tag of a homecooked recipe. Also, since these potatoes are air fried, they are lighter in calories and fat, but still as delicious!
- Gluten-Free and Vegetarian: And easily made vegan (see my notes below). These potatoes are a great recipe to make when cooking for anyone with food allergies or preferences.
- Versatile: Serve these potatoes all year round alongside almost any main dish and you are sure to elicit plenty of "oohs and ahhs" from your family and friends.
Ingredients
- Baby Golden Potatoes: Have a tender and buttery interior when boiled. Perfect for this air fry smashed potatoes recipe!
- Extra Virgin Olive Oil: Imparts a rich flavor and helps the potatoes to crisp up.
- Unsalted Butter: For the garlic butter sauce we will toss with the crispy potatoes.
- Garlic: Fresh garlic is best here.
- Grated Parmesan Cheese: Savory umami notes take these potatoes to the next level.
- Salt: Enhances the flavors of the potatoes, making them flavorful, nutty, and buttery.
- Crushed Red Pepper or Fresh Chopped Rosemary (Optional): Finish off your smashed air fryer potatoes with either of these to make an extra memorable impression!
Substitutions
- Baby Red Potatoes: Don't have golden potatoes? Use baby red potatoes to make smashed red potatoes. Though these potatoes won't hold together as well when smashed, but they can certainly be used in a pinch.
- Cheese: Grated or shredded asiago, romano, or a combination of either of these cheeses and parmesan are also great sprinkled on these potatoes.
How to Make Smashed Potatoes in the Air Fryer
For the full recipe and ingredient measurements, scroll to the recipe card at the bottom of this post.
Step 1: Boil the potatoes in the pressure cooker or on the stovetop (see directions below).
Step 2: Drain the potatoes and let cool briefly.
Step 3: Spread half of the olive oil on a large baking sheet. Please the potatoes on top.
Step 4: Using the bottom of a drinking cup, smash the potatoes until flattened to ¼-inch thick.
Step 5: Season the potatoes with salt and turn the potatoes in the oil until covered.
Step 6: Gently place the potatoes in the air fryer. Air fry the smashed potatoes for 14 minutes, turning the potatoes halfway through the cooking time if cooking in an air fryer basket.
Step 7: Sauté garlic in the remaining oil and butter mixture until golden brown.
Step 8: Gently move the air-fried potatoes to a mixing bowl. Pour the garlic oil over the potatoes and very gently turn in the oil until covered.
Step 9: Sprinkle grated parmesan cheese over the potatoes and serve hot!
Recipe Pro-Tips
- Salt the Potato Boiling Water. Doing so enhances the flavor of the potatoes.
- How to Smash the Potatoes. Use the bottom of a drinking glass to easily smash the potatoes. You can also smash them with a large fork or potato masher, however.
- Turn the Potatoes Throughout the Cooking Time. These potatoes are cooked the easiest in an air fryer fitted with a rack. You can also cook them in a basket, though you will need to gently turn them throughout cooking and/or cook in batches so they cook evenly and crisp up the best.
- Don't Burn the Garlic. Keep an eye on the garlic as it cooks. Remove it from the heat as soon as it turns golden brown. From here, it can burn very easily and quickly.
- How to Bake Smashed Potatoes. Just smash and season your potatoes and directed and bake them in an oven preheated to 425 degrees Fahrenheit for 19-22 minutes, flipping halfway through, or until the potatoes are golden brown and crispy around the edges.
How to Boil Baby Potatoes
This recipe calls for boiled baby potatoes, as boiling them before air frying with make them extra buttery and crispy. Here are two easy ways to boil them:
- Instant Pot: Add the potatoes to the Instant Pot. Add cold water to cover and add 1 teaspoon salt. Lock in the pressure cooker lid and pressure cook on high for 8 minutes. Quick-release the pressure and remove the potatoes from the cooking liquid.
- Stovetop: Add the potatoes to a saucepan or Dutch oven and cover with 1-inch cold water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce the heat to medium-high and boil for 20-21 minutes, or until the potatoes can be pierced with a fork but still hold their shape.
Serving Suggestions
Serve these crispy smashed air fryer potatoes as an appetizer at a cocktail or dinner party or serve them sprinkled with rosemary or red pepper flakes alongside turkey burgers, brown sugar baked salmon, grilled chicken, or even with roast pork tenderloin.
Dietary Adaptations
Air fryer smash potatoes are naturally gluten-free, processed sugar-free, and vegan.
To make these crispy air fryer potatoes dairy-free and vegan, substitute vegan butter for unsalted butter and vegan parmesan cheese for the parmesan cheese.
Storage Directions
- Refrigeration: These potatoes last covered in the refrigerator for up to 5 days. They do not freeze well.
- Reheating: For best results, reheat the potatoes in an air fryer preheated to 350 degrees for 3-5 minutes, or until heated through and crispy.
Tools Needed to Make This Recipe
- Air fryer
- Instant Pot or stockpot
- Large cookie sheet
- Small skillet
- Heat-safe spatula or turner
- Wooden saute paddle
More Air Fryer & Potato Recipes
- Instant Pot Baby Potatoes
- Mashed Potatoes without Milk
- Healthy Mashed Potatoes (with no oil or butter!)
- Diced Hash Browns
- Roasted Romanesco Cauliflower & Potatoes
- Air Fryer Potato Skins
- Air Fryer Tater Tots
Recipe Card
Air Fryer Smashed Potatoes
Equipment
Ingredients
- 1 ½ lbs golden baby potatoes boiled and drained (see directions in the notes below)
- ½ teaspoon salt
- 3 tablespoons extra virgin olive oil divided
- 1 ½ tablespoon unsalted butter
- 4 garlic cloves minced
- 3 tablespoons grated parmesan cheese
- crushed red pepper or chopped fresh rosemary to garnish (optional)
Instructions
- Preheat the air fryer to 375 degrees, or for about 3-5 minutes.
- Spread 1 ½ tablespoons of the oil on a large cookie sheet. Carefully scatter the boiled potatoes out evenly on the cookie sheet. Gently but firmly press down on the potatoes with the bottom of a drinking glass until the potatoes are about ¼ inch thick. The potatoes should be smashed but still mostly in one piece.
- Season the potatoes with half of the salt. Gently turn the potatoes in the oil to cover and season with the rest of the salt.
- Gently place the potatoes on the air fryer racks or in the air fryer basket and air fry for 14-17 minutes, gently turning the potatoes every 4-5 minutes if cooking in an air fryer basket (they don't need to be turned if cooking on an air fryer rack), or until crisp and golden brown around the edges.
- During the last 4 minutes of air frying: heat up a skillet over medium or medium-low heat. Add the remaining 1 ½ tablespoons of olive oil and the butter and melt. Add the garlic to the pan and saute for 1-2 minutes, stirring constantly, or until the garlic starts to turn golden brown.
- Remove the potatoes from the air fryer. Gently move them to a large mixing bowl. Spoon the garlic oil over the potatoes and gently turn the potatoes in the oil until covered.
- Sprinkle the potatoes with parmesan cheese and red pepper or fresh rosemary, if using. Serve hot!
Notes
- 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. Quick-release the pressure.
- On the stovetop: add the potatoes to 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.
