Crispy, golden-brown air fryer smashed potatoes! These make a delicious side dish or a fun and tasty appetizer. A quick and healthy alternative to French fries that require only a few simple steps!
Delicious, garlicky, salty air fryer smashed potatoes. These are going to be your new favorite side dish. They are pretty much a fancy (and healthier) version of a French fry and are definitely my favorite potato recipe!
This finger food is great for dipping in ketchup, homemade ranch, or your favorite sauce. And it's a perfect side dish for pulled pork, cilantro chicken, cashew chicken salad, air fryer turkey burgers, and so much more!
While not the quickest side dish to make, they are extremely easy and can be ready in under 40 minutes (trust me, they are totally worth the wait)! And if you boil the potatoes ahead of time, they only take 15 minutes to make (it's the boiling of the potatoes that takes the longest).
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes and substitutions.
- POTATOES – The smaller the potatoes, the better. I like baby gold potatoes for the creamy/buttery texture, but you can use baby reds too.
- OLIVE OIL – I use extra-virgin olive oil, but avocado oil can also be used. You can also use melted butter in place of the olive oil if you want your potatoes to have a buttery flavor.
- SEASONING – I love the combo of paprika, garlic powder, onion powder, and salt, but feel free to try any of your favorite spices or herbs (parsley or rosemary would be delish).
How to Make Smashed Potatoes in the Air Fryer
Just think boil, season, smash, air fry for this easy smashed potatoes recipe.
STEP 1: Boil the potatoes. Place potatoes in a medium sized pot and add water until it comes to about an inch over the potatoes. Bring to a boil and cook until potatoes are tender enough to pierce with a fork (15-20 minutes depending on the size of your potatoes).
STEP 2: Season. Drain potatoes and allow them to dry and slightly cool. Then place in a large bowl and add olive oil, garlic powder, paprika, salt, and pepper. Mix or toss to ensure all potatoes are coated in the oil/seasoning mix.
STEP 3: Smash. Place potatoes on a baking sheet to smash. Using the bottom of a cup, or potato masher, smash the potatoes down to about ¼ - ½” thickness. If you have remaining olive oil/butter mix in your bowl, brush this on the potatoes after they’ve been smashed.
STEP 4: Air fry. Using a spatula, transfer smashed potatoes to the air fryer basket. It is okay if they are slightly touching in the air fryer, but don’t overlap potatoes. Fry at 400 degrees F for 10-12 minutes. You can flip potatoes halfway through. I have also just let them cook without flipping and they still turned out great.
TIP: Make sure to check on your potatoes early to make sure they don’t overcook. Cooking times can vary depending on the air fryer you have. You can continue cooking until they reach your desired crispiness.
Now enjoy your golden brown, garlicky, crispy air fryer smashed potatoes!
Making in the Oven
If you don't have an air fryer, no problem! These can easily be made in the oven as well. Just follow these steps:
- Preheat oven to 425-degrees F.
- Follow steps 1 & 2 for making in the air fryer (listed above).
- Drizzle and spread olive oil onto a large baking sheet (you may end up needing 2 baking sheets).
- Place potatoes on a baking sheet. Using the bottom of a cup, or potato masher, smash the potatoes down to about ¼ - ½” thickness. If you have remaining olive oil/butter mix in your bowl, brush this on the potatoes after they’ve been smashed.
- Bake for 25-35 minutes, or until they are crisp and browned.
Serving & Topping Suggestions
Serving: These air fryer smashed potatoes are best served straight out of the air fryer. If you are cooking in batches, you can keep them warm in the oven, or quickly reheat in the air fryer before serving.
Toppings: As much as I love these as-is straight from the air fryer, you could definitely try topping with any variation of the below:
- Sliced green onions
- Fresh parsley
- Red pepper flakes for some spice
- Sea salt
- Bacon, chives, sour cream
- Shredded parmesan or any of your favorite cheese (to melt the cheese, turn the air fryer off, top potatoes with cheese, and return to air fryer for a minute or so until melted).
Storing & Reheating
Storing: Any leftovers can be stored in an airtight container in the fridge for up to 5 days.
Reheating in the air fryer: Reheat at 400 degrees F for 3-4 minutes.
Reheating in the microwave: Place on a microwave safe plate and microwave for 10-15 seconds (pending how many you are heating up, total time may take longer).
Reheating in the oven: Place in oven at 400-degrees F. Bake for 3-5 minutes, or until warm.
Regardless of which method you choose for reheating, just know they will lose some of their crispiness compared to when they were freshly made.
No. However, soaking potatoes releases some of the starch, this making them extra crispy. If you have the time, you can soak them for 30 minutes to 2 hours before boiling them.
Yes, you do need to boil the potatoes first. You won’t be able to smash them down prior to air frying if they aren’t soft/tender.
Once a fork (or even a skewer) can be pierced through to the middle of the potato, you know they are ready for smashing.
Yes, both aluminum foil and parchment paper can be used. However, this will prevent the air from circulating as intended, so I don't recommend using any sort of liner.
Make sure your air fryer was preheated before cooking. Also, all air fryers are different. You may need to turn the temperature up 15 degrees or so. Lastly, make sure you aren't overcrowding the air fryer basket. It's okay if the potatoes are touching, but don't let them overlap.
Use small potatoes that are evenly sized. Small potatoes are easier to get crispy and using potatoes that are roughly the same size ensures even cooking. If using larger potatoes, you can cut them into quarter sizes.
Leave this skin on. The skin creates the nice crispy outside, plus they are more nutritious with the skin on.
Let potatoes slightly cool before smashing. If they are too hot, they may fall apart.
Cook potatoes until just tender. Getting the potatoes cooked to the right doneness is key here. If they are undercooked or greatly overcooked, they won’t mash up nicely and may fall apart easily.
If using butter, also add in a tsp. of oil to help get these potatoes nice and crispy. Plus, butter tends to burn at higher temps and this will help with more even cooking.
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More Air Fryer Recipes
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Eat Clean.Be Healthy!
Air Fryer Smashed Potatoes
- 1 medium pot
- 1 Air Fryer
- 1 lb. baby gold potatoes
- 2 tbsp. extra-virgin olive oil
- ½ tsp. garlic powder
- ½ tsp. fine sea salt
- ¼ tsp. paprika (I use smoked paprika)
- ⅛ tsp. ground pepper
- Start by boiling the potatoes. Place potatoes in a medium sized pot and add water until it comes to about an inch over the potatoes. Bring to a boil and cook until potatoes are tender enough to pierce with a fork (15-20 minutes depending on the size of your potatoes).
- When the potatoes are done, preheat your air fryer to 400 degrees F.
- Drain potatoes and allow them to dry and slightly cool. Then place in a large bowl and add olive oil, garlic powder, salt, paprika, and pepper. Mix or toss to ensure all potatoes are coated in the oil/seasoning mix.
- Place potatoes on a baking sheet to smash. Using the bottom of a cup, or potato masher, smash the potatoes down to about ¼" - ½" thickness. If you have remaining olive oil in your bowl, you can brush this on the potatoes after they’ve been smashed.
- Using a spatula, transfer smashed potatoes to the air fryer basket. It is okay if they are touching, but don’t overlap potatoes. Return basket to air fryer and cook for 10-12 minutes. I let potatoes cook without flipping, but you can flip halfway through if you'd like. Check your potatoes after about 10 minutes to make sure they don't overcook. You can continue cooking until desired crispiness is reached.
- Best served straight from the air fryer. Enjoy!