We’re convinced that there’s always new, delicious ways to enjoy potatoes. Once we finally got an air fryer, we were thrilled to put it to use! These air fryer potatoes are golden brown, crispy and packed with flavor. Air frying has a way of making everything tastier, crispier, and it’s just so easy to use.
Read through to find out more about how these yummy potatoes come together in a few simple steps. Or, you can skip to the recipe card to get right into it. We do recommend reading this post fully if you have any questions, since we take time to answer them in the body of the text. This post is also available as a Google Web Story!
Ingredients:
- Avocado oil – You could also use extra virgin olive oil. Basically, we want an oil with a higher smoke point to ensure we can cook the potatoes at a high heat in the air fryer.
- Golden baby potatoes – Small potatoes of any variety could work here, but our top choices are golden and red skin potatoes.
- Dry seasonings – Kosher salt, black pepper and red pepper flakes are the dry seasonings we use to season up these potatoes! Some other great options would include cayenne pepper, smoked paprika or Italian seasoning.
- Unsalted butter – We create a garlic butter, parmesan, seasonings and herb type of paste to add to the potatoes near the end of cooking.
- Garlic – Freshly minced garlic. We add it near the end of cooking to ensure it doesn’t burn. You could use garlic powder in place of fresh garlic.
- Herbs – A mixture of fresh parsley, thyme and rosemary tastes delicious. Basil and cilantro would be options as well.
- Parmesan – Freshly grated.
How To Make Crispy Air Fryer Smashed Potatoes:
Step 1: Boil the Potatoes
Make sure to wash and scrub the baby potatoes to get rid of any extra dirt, poke holes in the potatoes.
Add in the water, kosher salt, and potatoes, turn the heat to medium, and bring to a boil. Boil potatoes until they are softened and easily pierced with a fork, about 18-22 minutes, then drain away water.
Step 2: Smash the Potatoes
Spray your air fryer basket with a little oil, line with foil or parchment. Our air fryer uses trays, so we line the trays with parchment. Add the potatoes, being careful not to overcrowd each tray.
You want to make sure the potatoes have enough room to not overlap too much, and have enough room to flatten. We take the bottom of a glass to smash the potatoes flatten them.
Step 3: Bake the Potatoes
Preheat your air fryer to 400°F. Drizzle the potatoes with oil, then season generously with salt, reserving some for your garlic & herb topping that will go on later.
Bake for 35 minutes, flipping halfway through to make sure every potato crisps up nicely.
Step 4: Mix Up the Garlic Herb Parmesan Topping
While potatoes are cooking, mix together melted butter, parsley, thyme, rosemary, black pepper, red pepper flakes, garlic and parmesan. Toss to combine and set aside.
Step 5: Top the Crispy Smashed Potatoes and Bake Again
Distribute the garlic herb & butter topping over top of the crispy potatoes. Set the air fryer back to 400°F. Add the potatoes back to the air fryer for 3-6 minutes, keeping a close eye on the potatoes so the garlic doesn’t burn.
That’s it! Serve with anything you like (we highly recommend serving these crispy smashed potatoes with these smoked sausage and shrimp skewers).
Tips For The Best Air Fryer Smashed Potatoes:
- Don’t skip salting the water when boiling the potatoes! This will help infuse some much needed sodium into the potatoes.
- Reheat in the air fryer at 350°F for up to 4 minutes, being careful not to burn the garlic and herbs.
Frequently Asked Questions:
Technically no, but you will still need to soften the potatoes in some way. If you don’t want to boil, you will need to partially bake in a hot oven, in the microwave or in the air fryer prior to smashing the potatoes.
If baking make sure to pierce some holes in the potatoes with a fork, or else the steam will have no where to go.
If using the air fryer to bake before smashing, air fry at 400°F for 20-25 minutes.
If using the oven to bake before smashing, bake for 30-35 minutes at 425°F.
If using the microwave to bake before smashing, microwave on high for 8 minutes.
Either way, boiling or partially baking the potatoes is inevitable. Potatoes are hearty and tough, so they will need to be softened one way or another to give you the ability to smash them.
Yes, you can!
To make these potatoes in the oven, simply pierce holes in the skin of the potatoes, and follow the same instructions with the air fryer, but just increase the heat to 425°F. You will likely need to cook the potatoes for up to 45 minutes if using the oven method.
When it comes time to adding the herbs, garlic and parmesan, simply watch closely so you don’t burn them. You will probably only need about 3-5 minutes to melt the cheese.
More Keto Recipes To Try:
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Until Next Time,
Briana & Chamere
Air Fryer Smashed Potatoes with Garlic and Herbs
Ingredients
- 2 pounds golden baby potatoes, scrubbed clean with holes poked in them
- 8 cups water
- 1 tablespoon kosher salt (for salting the water)
- 2 tablespoons avocado oil
- 1.5 teaspoons kosher salt
- 3 tablespoons unsalted butter, melted and cooled
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, minced
- 1/2 tablespoon fresh thyme
- 1/2 tablespoon fresh rosemary, minced
- 3 ounces parmesan cheese, freshly shredded
Instructions
- In a stock pot, add water, kosher salt, the potatoes, and turn the heat medium, and bring to a boil. Boil potatoes until they are softened and easily pierced with a fork, about 18-22 minutes, then drain away water.
- Spray your air fryer basket with a little oil, line air fryer trays with foil or parchment. Add the potatoes, being careful not to overcrowd each tray. Take the bottom of a glass and flatten the potatoes to smash them.
- Preheat your air fryer to 400°F. Drizzle the potatoes with oil, then season generously with salt, reserving some for your garlic & herb topping that will go on later. Bake for 35 minutes, flipping halfway through to make sure every potato crisps up nicely.
- While potatoes are cooking, mix together melted butter, parsley, thyme, rosemary, black pepper, red pepper flakes, garlic and parmesan. Toss to combine and set aside.
- After the potatoes are crispy, distribute the garlic herb & butter topping over top of the crispy potatoes. Set the air fryer back to 400°F. Add the potatoes back to the air fryer for 3-6 minutes, keeping a close eye on the potatoes so the garlic doesn’t burn. Serve, and enjoy!
- These will keep in a sealed container in the fridge for up to 5 days.
Notes
- You could use about 1 teaspoon each of dried herbs in place of fresh.
- Softening the potatoes before smashing them in non-negotiable. You can do this in the oven, in air fryer, in the microwave or by boiling on the stovetop. Potatoes are tough and hearty, so they will need to be softened a bit to be able to smash them.
- To reheat, reheat in the oven or air fryer at 350°F degrees. Just watch them closely so they don’t burn.
- Don’t forget to poke holes in your potatoes before baking, air frying or microwaving them.
- To make these in the oven, put the temperature up to 425°F and follow all the same instructions. Though you may need about 10-15 minutes more of baking the potatoes if using the oven method.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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