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air fryer smashed potatoes with garlic and herb
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5 from 4 votes

Air Fryer Smashed Potatoes with Garlic and Herbs

This crispy smashed potatoes recipe is full of flavor, and the perfect side dish for any occasion! Load these air fryer roast potatoes up with fresh garlic, herbs, seasonings and parmesan cheese for a truly delicious bite.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish, Sides
Cuisine: American
Keyword: baby potatoes, garlic, herbs, parmesan cheese
Servings: 8 servings
Calories: 201kcal
Author: Briana


  • 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
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, minced
  • ½ tablespoon fresh thyme
  • ½ tablespoon fresh rosemary, minced
  • 3 ounces parmesan cheese, freshly shredded


  • 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 20-30 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.


  • Please note, that the brand of air fryer you use may impact the cooking time. Because our air fryer uses two trays, the tray closest to the heating source heats faster and we generally have to swap the trays halfway through cooking, so this generally means slightly longer cooking times.  
  • You could use about 1 teaspoon of each of the dried herbs in place of fresh. 
  • Softening the potatoes before smashing them is non-negotiable. You can do this in the oven, in the 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. 


Calories: 201kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1499mg | Potassium: 503mg | Fiber: 3g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 24mg | Calcium: 155mg | Iron: 1mg