These air fryer smashed potatoes are fluffy on the inside, but ultra crispy on the outside. We love to use a mix of butter and olive oil to give them tons of flavor and extra crisp. Don't forget the seasoning and parmesan cheese for the most perfect side dish.
Crispy smashed potatoes are an underrated side. And this air fryer recipe makes theme even better. They're like buttery french fries that look totally different. They're so very rustic and made for adding all your favorite toppings, cheese or the perfect dipping sauce (more on that in the recipe card).
I mean, there's just something about potatoes in the air fryer. Our air fryer breakfast potatoes are one of the most popular recipes on our website and we know why. The air fryer just gets potatoes to a new level of crispy. Because of that we had to make smashed potatoes in the air fryer. Expect all the air fryer potato recipes to come.
Here are the simple ingredients to make this air fryer potato recipe. Skip down to the recipe card for the full recipe and exact measurements.
- Potatoes: use a mini potato so you can smash them and get them in the air fryer. We tested these with mini yukon gold potatoes as well as red skin potatoes. I really enjoyed them both, but preferred the yukon gold, if I had an option. Another random note: if you choose grocery delivery for these, your shopper may get you the largest "mini" potatoes they have. I much prefer being able to pick out my produce when the size and shape matters for the recipe. If they give you larger potatoes, you may need to slice them in half before smashing.
- Salt: we used kosher salt here. It goes into the boiling water with the potatoes and helps season them while they cook.
- Butter: I love the flavor this gives the potatoes. You can also use a vegan butter!
- Olive oil: we're using olive as well to help get them nice and crispy, while the butter gives them flavor. Avocado oil is a great option too.
- Seasoning: garlic powder and onion powder add just the right amount of flavor.
How to Make Air Fryer Smashed Potatoes
Follow these simple steps to make the most crispy potatoes! Check out the images to see step by step images or skip down to the recipe card to watch how to make it with me.
- Boil potatoes: place potatoes in a large pot and fill it with water until they're submerged. Add the salt and boil for 20-25 minutes, until the potatoes are fork tender.
- Smash potatoes: Carefully transfer the whole potatoes to a cutting board or baking sheet. Use the bottom of a glass or measuring cup to smash the potatoes until they're half an inch thick.
- Air fry: place potatoes in a single layer in the air fryer basket then sprinkle them with garlic and onion powder, or your favorite seasoning (Italian seasoning would be good!). You may have to do them in two batches depending on the size of your air fryer. Air fryer at 400 degrees f for 15-20 minutes, until
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Frequently Asked Questions
Both mashed potatoes and smashed potatoes start the same way, by boiling the potatoes until fork-tender. After they're soft, you mash potatoes up using a masher or hand mixer to get them soft and smooth, while smashed potatoes are smashed and cooked again for a crispy outside.
It's not necessary to pierce whole potatoes in the air fryer, but it does help some of the steam release and eliminate any chance of them exploding as they cook. We need need to worry about that for this recipe because they're boiled and smashed before heading into the air fryer.
You can steam the mini potatoes in the pressure cooker if you're short on time. Fill the bottom with water then place the potatoes on the trivet in the bottom of the instant pot. Pressure cook on high for 5-7 minutes then natural release for 10 minutes. This will save you about 10 minutes!
These potatoes are best served fresh, but can be stored in the refrigerator in an airtight container for up to 5 days. To reheat, air fryer them at 400°F until warmed all the way through.
I’d love for you to give it a star rating ★ below if you make this recipe. You can also tag me on Instagram so I can see it!
More Air Fryer Recipes
- Air fryer breakfast potatoes
- Air fryer zucchini chips
- Easy air fryer baked potatoes
- Air fryer butternut squash
Crispy Air Fryer Smashed Potatoes
- 2 lbs mini yukon gold potatoes (baby red skin potatoes work too)
- 1 tablespoon kosher salt for boiling
- 3 tablespoons butter or vegan butter
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional toppings: parmesan cheese, black pepper, fresh rosemary, Italian seasoning fresh parsley, red pepper flakes (see recipe notes for dipping and sauce options)
- Air Fryer
- Scrub the potatoes clean and rinse under water. Remove any nubby or sprouting spots then place them in a large dutch oven or soup pot and fill with water until the potatoes are submerged in one inch of water.
- Add 1 tablespoon of kosher salt to the water and bring to a boil, uncovered, over high heat. Continue to boil for 20-25 minutes, or until the potatoes are easily pierced with a fork. It may take longer depending on the size of the potatoes.
- Right before the potatoes are done, preheat the air fryer to 400°F for 5 minutes.
- When the potatoes are done, drain them in a colandor and wait a few minutes until they’re cool enough to handle. Transfer them to a cutting board and use a potato masher or the back of a measuring cup and flatten the potatoes to 1/2 inch thick. Repeat this process with all of the potatoes. Let the potatoes rest for 5 minutes so some of the steam escapes to make them more crispy.
- Transfer them to the basket of the preheated air fryer. Drizzle with melted butter or vegan butter then drizzle them with olive oil. Sprinkle with garlic powder and onion powder.
- Air fry at 400°F for 15-20 minutes, or until they're golden brown and crispy. Remove from the oven and sprinkle with fresh herbs, pepper, red pepper flakes or parmesan cheese. see recipe notes for more flavorings or sauce ideas.