Easy Air Fryer Smashed Potatoes

There are potatoes, and then there are potatoes you smash with mild aggression and crisp into golden, craggy perfection while the air fryer does all the heavy lifting. These Easy Air Fryer Smashed Potatoes are salty, garlicky, and crunchy enough to make you feel like a genius with a crispy-skinned PhD. They’re special because they taste like fancy steakhouse sides but require about five minutes of you being a functioning adult. Also, they’re smash therapy. Cheaper than actual therapy, hotter than your oven in July, and no one can overthink them.

The first time I made these, my husband “helped” by mashing half the baby potatoes into oblivion with a glass measuring cup and then asking if “chunk dust” counts. Meanwhile, our kid stole the crispiest ones straight off the cooling rack and said they tasted like “potato cookies,” which is both adorable and wildly incorrect. I also tried to do them in my tiniest sheet pan because apparently I love chaos. Yes, the pan was too small. No, I will not wash fewer dishes. I will, however, eat these with my fingers while standing at the counter like a gremlin.

Time-Saving Hacks

– Microwave-parboil: Poke potatoes, toss in a covered bowl with a splash of water, zap 6–8 minutes until fork-tender. Feels wrong. Works right.
– Parchment in the air fryer: controversial but keeps the basket from becoming a crime scene. We’re making dinner, not scrubbing art.
– Smash on a cutting board with a flat-bottomed mug, then slide the whole board’s worth into the basket like you’re a potato DJ.
– Don’t mince garlic—use garlic powder. The crispy bits won’t burn to bitterness, and your future self won’t smell like a vampire deterrent.
– Preheat? Optional. I don’t. The air fryer can figure it out like the rest of us.

Serving Ideas

– Dollop with sour cream and chives and pretend you planned a steak night.
– Hit with hot honey and flaky salt because your taste buds deserve drama.
– Serve with wine if the kids drove you nuts, or with seltzer if you plan to be a responsible adult for the next 11 minutes.
– Smash, crisp, then shower with parmesan while hot. Stand over them protectively like a raccoon with treasure.
– Keep it simple: ketchup and a quiet corner. No wrong answers.

What to Serve It With

– Grilled chicken thighs, garlicky shrimp, or a lazy rotisserie chicken you “made.”
– Big salad with lemony vinaigrette to pretend balance is a thing.
– Burgers, veggie or otherwise—these outshine fries without the fry-oil scented hair.
– Breakfast-for-dinner: fried eggs on top, chili crisp, and a smug smile.

✔Tips & Mistakes

– Use small waxy potatoes (baby golds or reds). Russets work but crumble like my patience at 5 p.m.
– Parboil until tender before smashing; if they fight you, they’re not ready.
– Smash to about 1/2 inch—too thin and they go from crisp to char in a heartbeat.
– Oil both sides. Dry potatoes = sad potatoes.
– Air fry 400°F until deeply golden, 12–16 minutes, flipping once. If they’re pale, they’re not done.
– Season after frying too. Salt loves hot potatoes like I love not measuring.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: up to 4 days in an airtight container. Re-crisp at 375°F for 4–6 minutes.
– Freezer: you can, but they’re sassier fresh. If you must, freeze on a sheet, bag them, and reheat from frozen 8–10 minutes.
– Sauces on the side so things stay crunchy and not “fondly moist.”

✔Variations and Substitutions

– Ranch packet + olive oil = unreasonably addictive.
– Lemon zest + pepper + parmesan = fancy without ironing a tablecloth.
– Smoked paprika + garlic powder + mayo drizzle = patatas bravas energy.
– Dairy-free? Use olive oil and skip the cheese; load up herbs like parsley or dill.
– Low effort? Salt, pepper, butter. Call it “classic” and move on.
– Extra effort? Brush with miso-butter and stare lovingly.

Easy Air Fryer Smashed Potatoes

Crispy, fluffy air fryer smashed baby potatoes seasoned with garlic and paprika—ready in about 30 minutes for the perfect side.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb baby gold or red potatoes
• ▢ 2 tbsp olive oil
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp smoked paprika
• ▢ 1 tsp kosher salt or to taste
• ▢ 0.5 tsp black pepper
• ▢ 2 tbsp grated Parmesan cheese optional
• ▢ 1 tbsp fresh parsley, chopped optional

Instructions

Preparation Steps

• Rinse potatoes. Place in a pot, cover with cold salted water, and bring to a boil. Simmer until just fork-tender, 10 to 12 minutes. Drain well and let steam-dry 2 minutes.
• Preheat the air fryer to 400°F for 5 minutes.
• Transfer potatoes to a sheet of parchment or a cutting board. Use the bottom of a glass to gently press each potato to about 0.5-inch thick.
• In a large bowl, toss smashed potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
• Arrange in a single layer in the air fryer basket. Air fry at 400°F for 12 to 15 minutes, flipping halfway, until crispy and deeply golden.
• Sprinkle with Parmesan during the last 2 minutes, if using. Garnish with parsley and serve hot.

Notes

For extra-crispy edges, let drained potatoes steam-dry before smashing. Swap paprika for ranch seasoning or chili powder to change the flavor. Leftovers reheat well in the air fryer at 350°F for 3 to 4 minutes.