Crispy, buttery, and full of garlic flavor, Air Fryer Smashed Potatoes, are a versatile side dish that everyone will love. Naturally gluten-free and easily made vegan.
1 ½lbsgolden baby potatoesboiled and drained (see directions in the notes below)
½teaspoonsalt
3tablespoonsextra virgin olive oildivided
1 ½tablespoonunsalted butter
4garlic clovesminced
3tablespoonsgrated parmesan cheese
crushed red pepper or chopped fresh rosemaryto 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
How to boil 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. 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.
Storage directions: these smashed potatoes will keep in the fridge for 3-4 days in an airtight container. They do not freeze well. Reheat the potatoes in an air fryer preheated to 350 degrees for 3-5 minutes, or until warmed through.
Nutrition
Serving: 1/5 of the potatoesCalories: 145kcalCarbohydrates: 7gProtein: 2gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 12mgSodium: 280mgFiber: 2gSugar: 4g
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