Who doesn’t love a good potato as a side? Not me! I love potatoes and the reason these smashed potatoes in the air fryer are so amazing is because they combine the creaminess of roasted potato with maximum crispiness. When you smash the potatoes, you create more surface area to crisp up and it is so delicious. I won’t lie, I made these and then I just at the whole batch as my lunch… no regrets.
The reason I chose to make these smashed potatoes in the air fryer was because they cooked so much quicker than if I were to make them in the oven. This is a perfect solution if you’re just cooking for a few people, but if you’re trying to serve more than 4-6 people, I’d say you’d be better off using the oven.
If you do that, you can still follow this recipe, but when you cook them in the oven increase the temperature by 20 degrees Fahrenheit and add about 20% more time.
What Potatoes to Use for Air Fryer Smashed Potatoes?
The type of potato you use is really important to make sure you get the desired end result. You want a potato that’s about the size of a golf ball. You can use ones that are a little bigger, but definitely smaller than a tennis ball. See the picture below of the potatoes in relation to a normal-sized spoon. Red and yellow varieties usually have the smallest potatoes available.
For this recipe I used red potatoes because I like their flavor and I like the differing color of the skin to the inside. However, you could use either and both would work well with this recipe.
Ingredients for Smashed Potatoes
This ingredient list is literally so simple you probably already have everything you need right now.
- Potatoes: I already touched on what kind of potato to use, but to reiterate try to get a small red or yellow potato that’s about the size of a golf ball.
- Oil: The oil is what helps these crisp up in the air fryer so nicely. You only need a tablespoon and you can use whatever kind you like. I like to use vegetable oil as it’s neutral and has a high smoke point. But you could also use avocado oil or canola oil.
- Seasonings: This recipe uses salt, pepper, garlic powder and onion powder. That’s it! But trust me, it’s all you need because these are so so good.
- Parmesan (Optional): If you want to add a little bit of cheesiness to this recipe you could easily sprinkle a bit of parmesan on top of the air fried smashed potatoes. However, this isn’t required and if you wanted to keep it vegan you won’t be missing anything by not including it.
How to Make Smashed Potatoes in the Air Fryer
Making these potatoes is super simple. The first think you want to do is wash your potatoes extremely well. Since you won’t be peeling the skins off you want to make sure you remove all traces of dirt or wax. Then you’ll bring a pot of salted water to a boil and boil your potatoes for 15-20 minutes.
Don’t over boil your potatoes because if they’re too soft they’ll be a mess and won’t keep their shape as you try to transfer them into the air fryer.
Pour the potatoes into a colander and then let them sit for a couple of minutes to fully dry out. Things crisp up better in the air fryer when they’re dry, so you want to try to avoid putting a wet potato in there.
Once the potatoes are dry, put them in a small bowl to add the seasoning. While air fryers typically use a spray oil, I like this method for the potatoes because it ensures everything is evenly coated with the oil and spices before you smash them. However, I do still use a spray oil to lightly coat the bottom of the air fryer to ensure they don’t stick.
Lay your potatoes out on a cutting board and using the bottom of a glass, mug or measuring cup gently press down until the potato is about half an inch thick.
Using a spatula, carefully transfer the potatoes to the lightly oiled air fryer basket. Try to not crowd them so they crisp on each side. In my air fryer I was able to fit four at a time, but if they were a little smaller I may have been able to fit one or two more.
These bake in the air fryer for just 6-8 minutes and then they’re ready to eat!
Storage and Reheating
If you have any of these leftover you can store them in an airtight container for up to 5 days. To reheat, stick them in the oven for around 6 minutes at 400 degrees Fahrenheit, or in the air fryer at the same temperature for around 3 minutes.
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Smashed Potatoes in the Air Fryer
- Air Fryer
- 1 lbs small potatoes, either red or yellow variety
- 2 teaspoon salt, divided
- 1 tablespoon neutral oil (vegetable, avocado or canola are best)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 6 cracks black pepper
- Bring a pot of water to a boil and add 1 teaspoon of salt to the water.
- Wash the potatoes well and then boil them for 15-20 minutes until they can easily be pierced with a fork. Dump into a colander and let dry fully for a few minutes.
- Add the dried potatoes to a bowl and combine with the oil, remaining 1 teaspoon of salt, pepper, garlic powder and onion powder. Mix well and then transfer to a cutting board.
- Using the bottom of a glass, measuring cup or mug, gently press down onto the potatoes until they're about 1/2 inch thick.
- Lightly grease the air fryer basket with a spray oil and then gently transfer as many smashed potatoes as will fit in the air fryer basket. Then cook for 6-8 minutes at 400 degrees Fahrenheit. No need to preheat the air fryer.