These Air Fryer Crispy Smashed Potatoes are the best of both worlds — fluffy and tender inside, shatteringly golden and crunchy outside. Baby potatoes are boiled until just tender, smashed flat, brushed with garlic-herb oil, and air-fried until every craggy edge turns irresistibly crisp. They are the side dish that steals the whole meal.
Ingredients
- 1.5 lbs baby potatoes, scrubbed
- 1 tablespoon salt, for boiling
- 3 tablespoons olive oil
- 3 garlic cloves, finely minced
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- Flaky sea salt, for finishing
Instructions
- Boil the potatoes: Place the baby potatoes in a pot of salted water and bring to a boil. Cook for 15–18 minutes, until just fork-tender but not falling apart. Drain well and let them steam-dry for 5 minutes.
- Smash them: Arrange the potatoes on a cutting board and press each one gently with the bottom of a glass or mug until flattened to about 1/2 inch thick, keeping each potato in one piece.
- Season: Whisk together the olive oil, minced garlic, garlic powder, rosemary or thyme, onion powder, smoked paprika, salt, and pepper. Brush both sides of each smashed potato generously with the seasoned oil.
- Air fry: Arrange the potatoes in a single layer in the air fryer basket, leaving space between them. Air fry at 400°F (200°C) for 15–18 minutes, flipping halfway, until deeply golden and crisp at the edges. Work in batches if needed.
- Finish and serve: Transfer to a serving plate, sprinkle with flaky sea salt and fresh parsley, and serve hot and crispy.
Pro tip: Let the boiled potatoes steam-dry before smashing, and do not overcrowd the air fryer — dry surfaces and space are what make the edges go truly crunchy. A second light brush of oil before the flip adds extra crispness.
Advertisement
Estimated nutrition per serving: 260 calories, 5g protein, 38g carbohydrates, 10g fat.
