Air Fryer Smashed Potatoes

Name: Air Fryer Smashed Potatoes Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 pound baby golden potatoes; 1 teaspoon salt kosher (divided); 1 tablespoon olive oil; ½ tablespoon Italian seasoning; 1 teaspoon garlic powder; ½ teaspoon pepper

Air Fryer Smashed Potatoes are a crispy, golden side dish ready in about 50 minutes and they serve 4. Baby potatoes boiled until tender, smashed flat, then air fried with olive oil and seasoning until the edges turn super crisp. Made with just a few pantry staples, this vegetarian side is budget friendly and you can top with an ton of options. Serve them with any main dish, or pile on toppings like garlic butter, Parmesan cheese, and bacon.

Jump to Recipe

smashed potatoes on a wood cutting board

These are the crispiest potatoes you will make all week, and the air fryer does most of the work. The baby potatoes are boiled to cook them inside and make them soft enough to smash.

Drizzled with olive oil and air fried, the edges super crispy while the insides are still fluff. They’re like a grown up tater tot that you can eat plain or top with so many different things. It is the best of both worlds in one little potato.

What I love is how simple and forgiving they are. Just a few ingredients, naturally vegetarian, and budget friendly, with only 15 to 20 minutes in the air fryer. They are perfect for a busy weeknight, just like my Air Fryer Shredded Chicken.

Serve them next to a Stuffed Chicken breast, a juicy steak, or even Sloppy Joes, or pile on your favorite toppings and let them shine just as they are. If you love a good crispy dipper, they are right at home with my Air Fryer Blooming Onion on a snack spread too.

More Air Fryer Sides

Air Fryer Brussels Sprouts – crispy sprouts with no oven needed
Air Fryer Sweet Potato Wedges – tender inside, crispy outside sweet potato fries
Air Fryer Asparagus – quick tender crisp asparagus in minutes
Air Fryer Tater Tots – extra crispy tots with perfect crunch

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individual ingredients for a recipe with text overlay labeling them

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Potatoes – Baby golden or red potatoes are best because they are small in shape, tender, and crisp up beautifully. Larger Yukon golds or reds work too, just cut them down to size so they cook evenly.

Italian Seasoning – Adds a savory, herby flavor to the crispy edges. My Homemade Italian Seasoning is perfect here, or swap in your favorite spice mix.

Olive Oil – Drizzling it on before adding the seasoning is what gets these extra crispy. Swap out for melted butter or flavored olive oil.

Garlic Powder – Great to season the potatoes or swap for fresh minced garlic.

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How To Make Air Fryer Smashed Potatoes

How to Parboil Potatoes: Add the potatoes to a saucepan and fill with water until just submerged. Add half the salt and bring to a boil over medium high heat.

Boil for about 20 minutes, until the potatoes are fork tender. Drain and let them rest for a minute.

Using a flat bottomed glass or potato masher, smash each potato to about 1/2 inch thick.

Lay the smashed potatoes in the air fryer basket and drizzle with olive oil. Season generously with the remaining salt, Italian seasoning, garlic powder, and pepper.

Air fry at 400°F for 15 to 20 minutes, until crispy and golden, flipping halfway through. Let them cool a minute before serving.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for 4 to 5 days.

Reheat: Pop them back in the air fryer at 350°F for a few minutes to crisp them back up. The microwave or oven work too, but they won’t be as crispy. You can also pop them in the oven at 375°F until heated through and crispy.

Freezer: Cool completely, then freeze in an airtight container for 2 to 3 months. Thaw overnight in the fridge and reheat in the air fryer until crispy.

Make Ahead: Boil and smash the potatoes up to a day ahead, then air fry fresh right before serving. This gives you the crispiest potatoes.

Variations

Garlic Butter: Brush the smashed potatoes with melted garlic butter before air frying.

Parmesan Crusted: Sprinkle grated Parmesan over the potatoes before air frying for extra flavor and crunch.

Loaded: Top the crispy potatoes with bacon, sour cream, and green onions for a loaded potato skin version.

Spicy: Add red pepper flakes or drizzle with hot sauce for a kick.

Different Seasoning: Swap the Italian seasoning for my Homemade Ranch Seasoning or Homemade Cajun Seasoning for a different flavor profile.

Can You Make These in the Oven?

If you don’t have an air fryer, don’t stress. Preheat your oven to 450°F. Boil the potatoes as usual, place them on a parchment lined baking sheet, smash each to about 1/2 inch thick, then drizzle with olive oil and season.

Bake for 20 to 25 minutes, until golden brown and crispy. Let them cool a few minutes before serving. Same crispy result, just a slightly longer cook time.

board covered with smashed baby potatoes

Frequently Asked Questions

Do I have to boil the potatoes first?

Yes. Boiling cooks the potatoes through so they are tender enough to smash and crisp up properly in the air fryer. You can also roast them whole at 400°F for 15 to 20 minutes instead of boiling, then proceed with the recipe.

What potatoes are best for smashed potatoes?

Small or baby potatoes like baby golden, baby red, or fingerlings. They are tender and cook quickly. Larger Yukon golds or reds work too, just cut them down and expect a longer cook time.

How do I get them extra crispy?

Drizzle with oil before seasoning, do not overcrowd the basket, and flip halfway through. Brushing them with melted butter first crisps them up even more.

Can I make these ahead of time?

Yes. Boil and smash them up to a day or two ahead, then air fry fresh before serving so they come out crispy. Don’t just boil them and try to smash them after they are cooled down because it will be harder to do and they can break apart too much.

Can I freeze smashed potatoes?

You can. Cool completely, freeze for 2 to 3 months, thaw overnight, and reheat in the air fryer until crispy.

Why aren’t my potatoes crispy?

Usually overcrowding or not enough oil. Give each potato room in the basket and do not skimp on the oil drizzle, since that is what crisps the edges. If the potatoes are too close together or piled up on top of each other they will steam and not get crispy.

Recipe Tips & Tricks

Use potatoes that are similar in size so they cook evenly. Separate larger and smaller ones into batches if needed.
Drizzle olive oil over the potatoes before seasoning. This is the key to extra crispy edges.
Do not overcrowd the basket. Air needs to circulate around each potato to make it crispy.
Use fresh garlic instead of garlic powder if you have it for more intense flavor.
Brush with melted butter or garlic butter before air frying for the crispiest result.

This Air Fryer Smashed Potatoes recipe makes crispy, golden potatoes that are ready for endless toppings. Make a batch for your next dinner and watch them disappear before the main dish does!