Hot and Crispy Smashed Potatoes in the Air Fryer are easy to make and ultra cozy. Drizzled with homemade garlic butter, they’re basically the perfect starchy side dish for any occasion!
Buttery Smashed Potatoes, Super Easy to Make!
I don’t think I’ve ever met a potato recipe I didn’t like – have you? From Basil Pesto Potatoes Grilled in Foil to Cheesy Potato Waffles, and everything in between, the humble tater is just a perfect canvas for flavor blasting.
But, potatoes are also scrumptious when they’re simply cooked with minimal ingredients. The naturally satisfying taste of the root veggie doesn’t need much to shine. And, when they’re air-fried until crispy? Forget about it. That’s why I love these crispy smashed potatoes, made quickly and easily in the air fryer. They’re fun, flavorFUL, and perfectly balanced!
What’s the Difference Between Mashed Potatoes and Smashed Potatoes?
Although the names are similar, these two styles for cooking spuds couldn’t be more different. We all know and love good old mashed potatoes – basically the perfect fluffy, buttery comfort food. Usually made with Russet potatoes, cream, and butter, they are wonderful as-is or with a hearty topping of homemade gravy.
Smashed potatoes have a lot more texture, thanks to their rough and minimal cooking method. Boiled to soften, crushed and broken with a fork, and drizzled with oil or butter, these potatoes still have their skins and a great baked-potato taste. Air frying adds a killer crispy finish, making these homestyle morsels absolutely irresistible.
The Ingredients You’ll Need
Crispy smashed potatoes aren’t just mouthwatering – they are honestly a wholesome side dish, made with real ingredients you can feel good about. Talk about a win-win, right?
- Potatoes: Yukon gold potatoes are my favorite for this recipe, but you could use red potatoes as well.
- Butter: Salted or unsalted is fine. If you use salted butter, you may want to add less salt to the dish.
- Garlic: Minced or pressed – or use garlic powder if you like!
- Parsley: Finely chopped fresh parsley for the garlic butter, plus more for garnish.
- Salt and Pepper: To taste.
How to Make Crispy Smashed Potatoes in Your Air Fryer
- This easy recipe has two parts: boiling the potatoes to soften them up, and air frying to crisp them up. (Okay, just writing that made me hungry.) Let’s take a closer look at the process.
- Boil the Potatoes. To get started, scrub the potatoes and place them in a pot of water, enough to cover the potatoes by one inch. Bring to a boil and cook for about 20 minutes, or until fork-tender.
- Cool the Potatoes and Make the Garlic Butter. Next, drain the potatoes and dump them out onto a cutting board. Let them rest for a few minutes to cool a bit, while you stir together the melted butter, minced garlic, and parsley in a small bowl.
- Get the Potatoes Ready to Air Fry. Now you can use a potato masher or the back of a fork to carefully smash down the potatoes, until they’re about 1-inch thick. DON’T push down too hard because they can break apart. Gently press down and release once they are as thick as you like.
- Brush the potatoes generously with the garlic butter, and arrange them in the air fryer basket, leaving about an inch between each one.
- Air Fry the Smashed Potatoes. Air fry at 400˚F for about 10 minutes, or until they reach your desired level of crispiness. When they’re done, transfer them to a serving platter.
Tips for Success
But wait, there’s more! Before you start this “smashing” recipe (sorry not sorry), check out these helpful recipe tips. Bon appetit! ?
- Wash Well: Have you ever heard the expression, “Filthy as an unwashed potato?” That’s because potatoes are root veggies and, when freshly-picked, they are literally covered in dirt and mud. Of course, by the time they get to the grocery store they’re usually a bit cleaner than that – but it’s still important to scrub your potatoes and rinse them well for a clean, grit-free dish.
- Spices Are Nice: This recipe keeps it super simple, but keep in mind that you can add your own flavors easily by just sprinkling on extra spices or spice blends. Think Cajun seasoning, lemon pepper, Montreal steak, you name it!
- Similar Size: It takes longer for a larger potato to cook through, and a shorter amount of time for the little guys. One way to get around that is to cut the potatoes into chunks, but for recipes that use whole potatoes like this one, try to choose spuds that are all nearly the same size.
Serving Suggestions
What should you serve crispy smashed potatoes with? Honestly, an easier question might be, “what should I not serve them with?” Because that would be a very short list. These easy taters go with just about everything. Here are just a few ideas:
- Tri-Tip: Oh, tri-tip, how I love you. ? This super-succulent cut of beef is so easy to cook, and makes a mouthwatering meal you could serve anytime from a random Wednesday to Christmas dinner. Check out this in-depth tutorial for Oven Roasted Tri-Tip to get all the details.
- Burgers: Black bean burgers, salmon burgers, cheeseburgers, or – one of my favorites – Juicy Grilled Turkey Burgers. These are tasty and moist, no dry or crumbly patties in sight. Promise!
- Fajitas: Bulk up your meal by adding hearty smashed potatoes! They are wonderful alongside this easy recipe for vegetarian Portabello Mushroom Fajitas.
How to Store Crispy Smashed Potatoes
- Storing the leftovers is easy – just place the smashed potatoes in an airtight container and refrigerate for 3 to 4 days. Reheating is easy too! All they need is a quick reheat in the air fryer at 350˚F for about 5 minutes.
Can I Freeze These?
- Yes, you can freeze crispy smashed potatoes, although the texture may change a bit. To freeze them, arrange the potatoes on a baking sheet and place in the freezer, until frozen solid. Then pop them into a zip-top bag, mark with the date, and store in the freezer for up to one month. Let them thaw overnight in the fridge before reheating.
ENJOY!
Scrub the potatoes.
Place the potatoes in a pot and fill with water, covering one inch above the potatoes.
Cook for about 20 to 22 minutes, or until fork tender.
Drain the potatoes and transfer to a cutting board; let rest a few minutes to cool a bit.
Meanwhile, in a small mixing bowl combine the melted butter, minced garlic, and parsley.
Using a potato masher or the back of a fork, gently smash the potatoes until flattened to about ½-inch to 1-inch thickness.
Brush the potatoes all over with the garlic butter mixture.
Transfer the potatoes to the air fryer basket, leaving about an inch space between each potato.
Cook at 400˚F for 8 to 11 minutes, or until cooked to a desired crispiness.
Transfer smashed potatoes to a serving platter.
Garnish with parsley and serve.
- Smashing – When pressing down on the potatoes, be gentle so that you don’t break the potato apart. You just want to push down lightly until the potato is about 1/2-inch to 1-inch thick.
- Garlic Sauce – Make a little extra of the garlic butter sauce to serve with the potatoes. Totally optional, but highly recommended. ?
- Storage – Place the smashed potatoes in an airtight container and refrigerate for 3 to 4 days. To freeze them, arrange the potatoes on a baking sheet and place in the freezer, until frozen. Then, place them into a ziploc bag and keep in the freezer for about 1 month.
Calories: 167 kcal | Carbohydrates: 21 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 2 g | Trans Fat: 0.3 g | Cholesterol: 23 mg | Sodium: 511 mg | Potassium: 498 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 349 IU | Vitamin C: 25 mg | Calcium: 23 mg | Iron: 1 mg | Net Carbs: 18 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
