These crispy smashed potatoes can be made in the air fryer or the oven. With a crispy, golden brown outside and soft and fluffy centre, they are the perfect side dish to your next roast dinner. Or fun afternoon snack! Read on for how to make these crispy smashed potatoes in the air fryer as well as some different variations. Instructions for baking in the oven included.
This easy air fryer recipe is such a great side dish, or serve with your favourite dipping sauce for a delicious snack. I love serving these with garlic aioli, Sriracha Mayo (spicy mayo), Creamy Garlic Dressing or my Lemon Tahini Dressing. Plus, air frying is so much healthier then deep frying potatoes, using much less oil!
What You’ll Love About This Recipe
When it comes to crispy potatoes, what’s not to love? Here are some of my favourite things about this recipe.
- these crispy air fryer potatoes make for a delicious side dish or snack.
- they are a delicious substitute for french fries.
- this easy recipe is made using easy to find, basic ingredients.
- the pre-boiled potatoes take just 15 minutes to bake in the air fryer.
- the whole family will love this easy smashed potato recipe.
Ingredients Notes and Substitutions
You need just 4 simple ingredients for these air fryer smashed potatoes. You can find the full list of ingredient quantities in the recipe card at the bottom of this post.
- white or red potatoes with the skin on – I prefer to use baby potatoes. You can use larger potatoes, they will just take a little longer to cook. Some great potato varieties to use are yukon gold, fingerling potatoes or sebago potatoes. You could even use purple potatoes!
- sea salt flakes
- black pepper – I prefer to use freshly ground for a stronger flavour.
- extra virgin olive oil – cold pressed extra virgin is the healthiest type of olive oil to use as it is very minimally processed. You can also use avocado oil.
- fresh herbs – serve topped with finely chopped fresh herbs like green onions, fresh rosemary, fresh parsley or chives. Or you can sprinkle with Italian seasoning mix before baking.
How to Make Crispy Smashed Potatoes in the Air Fryer
Air fryers are so good for making life a little easier. While these smashed potatoes take 50 minutes in a conventional oven, they take just 15 minutes in an air fryer! The only drawback is that you can only fit a limited amount in the air fryer – so depending on how many people you are making these for, you may choose to use the oven instead.
Follow these simple steps to get perfectly crispy smashed potatoes.
To boil potatoes, place the whole potatoes in a large pot of water and bring to a boil. Boil the potatoes until tender – you can tell they’re tender when you can easily pierce the potatoes with a fork. The cooking time will vary depending on the size of the potatoes you use.
Place potatoes in the air fryer basket in a single layer, with at least an inch between each potato. Use the bottom of a cup or glass or a potato masher, to smash potatoes. Brush with olive oil and season with salt and pepper.
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Air fry for 15 minutes at 180 degrees celsius (356F). Serve topped with chopped fresh herbs (optional).
How to Make Crispy Smashed Potatoes in the Oven
Preheat the oven to 180 degrees Celsius (456 F). Follow the same steps for boiling the potatoes and once boiled, place the potatoes onto a baking sheet lined with parchment paper.
Follow the same steps to smash and season the potatoes before placing into the oven to bake for around 50 minutes or until golden brown and crispy.
Tips
- choose pre-washed potatoes – if you buy unwashed potatoes you will just need to spend a bit of extra time scrubbing them clean.
- squashing the potatoes – I have used a potato masher to squash the potatoes down but you could also use the bottom of a glass. The thinner you squash the potatoes, the crispier they cook!
- potato quantity – my rule of thumb is to allow 1-2 potatoes per person, depending on their appetite and how big/small the potatoes are!
Variations
If you’re wanting to get creative with this recipe then here are some delicious variations for you to try:
- Parmesan Crusted – grate parmesan cheese on the top of the potatoes before cooking.
- Loaded – load with cashew sour cream, chives, hot sauce, red pepper flakes and bacon bits for a twist on the classic.
- Mexican – add about ¼ cup extra virgin olive oil to a small bowl along with 1 teaspoon of paprika, pinch of cayenne pepper, half a teaspoon of cumin, 1/4 teaspoon garlic powder and 1 teaspoon of dried oregano. Mix to combine and use this oil to baste the potatoes with before frying.
- Garlic – mince fresh garlic cloves and spread over the potatoes along with olive oil and season with salt & pepper.
See what I mean? The world is your oyster when it comes to this crispy smashed potatoes recipe!
Storage
To store these potatoes, let them cool to room temperature before transferring to an airtight container. They can be returned to their crispy, just baked selves by placing back into the air fryer at 180 degrees Celsius (356 F) for 5-10 minutes.
Pin For Later
Air Fryer Crispy Smashed Potatoes
Equipment
- Large Casserole Pan
- Potato Masher
- Air Fryer
- Basting Brush
Ingredients
- 8 small potatoes, white, skin on
- 3 tablespoons olive oil, extra virgin
- sea salt , flakes
- cracked black pepper
- 1 tablespoon parsley, fresh, finely chopped, optional
Instructions
- Place the potatoes into a large casserole pan or stock pot, cover with water and bring the boil. Boil for 30 minutes or until potatoes are soft when pierced with a fork.8 small potatoes white, skin on
- When the potatoes are cooked, remove from the stove and carefully strain off the boiling water.
- Place as many potatoes as can fit onto the base of the air fryer basket. Drizzle with olive oil and season with salt and pepper.3 tablespoons olive oil extra virgin, sea salt flakes, cracked black pepper
- Place basket into the air fryer and cook for 15 minutes at 180 degrees Celsius (356 F).
- Once baked, transfer the crispy smashed potatoes onto a serving plate and top with finely chopped fresh parsley to serve.1 tablespoon parsley fresh, finely chopped, optional
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