Smashed Potatoes in the Air Fryer
Air fryer smashed potatoes have a creamy center and a wide, lacy, crunchy surface that regular roasted potatoes never get. You boil baby potatoes until tender, flatten each with a glass, brush with olive oil and cook them for 18 minutes at 400 °F. The flattened shape means far more surface contact with hot air, and that is where all the crunch comes from.
- Temperature
- 400°F200 °C
- Total time
- 1:01hrs
- Prep time
- 25min
- Servings
- 4
- Per serving
- 190kcal
Why the air fryer works for smashed potatoes
Smashed potatoes are a two-stage dish. First the potato is cooked until tender, so the inside is fluffy and creamy. Then the smash opens the skin and creates craggy, uneven surfaces with lots of edges. Oil settles in every crack, and in the air fryer that hot, moving air turns those edges brown and crunchy in minutes.
A conventional oven can do this but needs 450 °F and 30 or more minutes, and the bottom side often steams against the pan. The air fryer lets air reach both faces of the flattened potato. The result is a crisp top and bottom with no pan preheating. Baby potatoes are the best choice because they are thin-skinned and bite-size when flat.
How to make smashed potatoes in the air fryer
Tap a time to start a timer.
- Boil Put the potatoes in a pot, cover with cold water by 1 inch and stir in 1 tbsp salt. Bring to a boil, then simmer for , until a knife slides in with no resistance.
- Drain and dry Drain well and let the potatoes steam dry in the colander for . Surface moisture is the enemy of crispiness, so pat them with a towel.
- Smash Place the potatoes on a cutting board and press each one gently with the bottom of a glass or a flat measuring cup until it is about ½ inch thick. Keep the edges together; cracks are fine and become the crispy parts.
- Season Preheat the air fryer to 400 °F for . Brush both sides of each potato with the olive oil, then sprinkle with ½ tsp salt, the garlic powder and the pepper.
- Cook Place 6 to 8 potatoes in a single layer, with space between them, and cook for , flipping carefully after . Sprinkle with the Parmesan for the last . Cook the remaining potatoes the same way.
- Finish Top with the chives and serve right away, while the edges are crisp.
Times and temperatures
| Smashed Potatoes | Temperature | Time |
|---|---|---|
| Boiled, ½ inch thickFlip after 10 min | 400 °F (200 °C) | 18 min |
| Extra-thin smash | 400 °F (200 °C) | 12–14 min |
| No boil, cooked in the air fryer first14 min, smash, then 10 min | 400 °F (200 °C) | 22–25 min |
| Microwaved first | 400 °F (200 °C) | 15 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Smash gently. Press down slowly and stop at ½ inch. A gentle press keeps the potato in one piece.
- Oil the top and the bottom. Brushing both faces is what gives you an evenly crisp potato instead of one pale side.
- Do not crowd. Smashed potatoes are wide, so a 5-qt basket holds 6 to 8 at a time. Two batches give better color than one full basket.
Smashed potatoes or whole baby potatoes?
Smashed potatoes are boiled, flattened and cooked until crunchy. If you want little whole potatoes roasted with no smashing, see mini potatoes in the air fryer. For fluffy whole potatoes with a soft skin, see baked potatoes, and for thick, crisp pieces see potato wedges.
What to serve with smashed potatoes
Smashed potatoes go with steak, salmon, pork chops or chicken thighs. They are also a good party snack with sour cream, whipped feta or a ranch dip, with a green vegetable like asparagus alongside.
Storing and reheating
Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat in the air fryer at 375 °F for 4 to 5 minutes until crisp again. You can also boil and smash the potatoes a day ahead, refrigerate them on a tray, and cook straight from the refrigerator, adding 2 minutes.
Variations
- Cheese and bacon: Add ¼ cup shredded cheddar and 2 slices of crumbled cooked bacon for the last 2 minutes.
- Garlic herb: Mix 2 tbsp melted butter with 2 minced garlic cloves and 1 tsp dried thyme, and brush it on after cooking (not dairy-free).
- Whipped feta: Blend ½ cup feta with 2 tbsp olive oil and a splash of lemon juice, and spoon it over the hot potatoes.
If it does not turn out right
- The potatoes fall apart when smashed
- They were overcooked or still wet. Boil only until just tender, then let them steam dry before smashing, and press gently instead of hard.
- The smashed potatoes are not crispy
- The basket was overcrowded, or there was not enough oil. Cook in two batches and brush the whole surface with oil, so every cracked edge crisps.
- The potatoes stick to the basket
- Wait for the crust to form before flipping. Lightly oiling the basket or using a perforated parchment liner under the food also helps.
Questions and answers
Do I have to boil the potatoes first?
Boiling gives the creamiest center and the most reliable result. For a faster version, microwave the potatoes for 5 to 6 minutes until tender, then smash and cook.
Can I smash potatoes without boiling in the air fryer?
Yes. Cook whole baby potatoes at 400 °F for 12 to 15 minutes until tender, smash them, then cook another 8 to 10 minutes with oil until crisp.
How long do smashed potatoes take in the air fryer?
After boiling, 15 to 18 minutes at 400 °F, flipping once. Extra-thin smashes cook in 12 to 14 minutes.
What potatoes work best?
Small waxy potatoes such as baby Yukon Golds, baby reds or new potatoes hold together best when smashed. Large potatoes are too thick.
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