Name: Crispy Air Fryer Smashed Potatoes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1½ pounds baby potatoes (Yukon Gold or red potatoes); 1½ tablespoons olive oil; ¾ teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon garlic powder; ½ cup finely grated Parmesan cheese; Fresh parsley or chives (for serving (optional))

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Crispy Air Fryer Smashed Potatoes turn out golden brown, flavorful, and delicious! Try this easy recipe for a twist on basic potato sides. Pair them with any meal for a simple, yet delicious bite finished with savory seasonings and Parmesan cheese.

Recipe Snapshot

PREP + COOK TIME: 45 minutes
METHOD: Air fryer
OTHER TOOLS: saucepan and glass cup
TOTAL INGREDIENTS: 7

white dinner plate with smashed potatoes, scrambled eggs and ketchup with platter of potatoes and air fryer in background

What’s To Love About This Recipe

Crispy air fryer smashed potatoes are a unique twist on a traditional potato side dish! This easy recipe produces an extra-crispy texture and includes added flavor from Parmesan, seasonings, and a sprinkle of herbs for garnish.
The air fryer develops a crispy bite that’s hard to replicate elsewhere! Enjoy the crunchy finish on the outside, with a fluffy exterior developed from first boiling the baby potatoes.
These golden-brown potatoes make a delicious side for your breakfast, lunch, or dinner. Add them to a hearty breakfast plate, or make this quick, easy side dish to pair with other proteins and veggies.
Smashed potato bites are easily customized with different seasonings, sauces, or toppings. This recipe makes a tasty base to dress up with flavors that complement your meal!

Ingredients Needed

Baby potatoes (Yukon Gold or red potatoes) – These varieties hold their shape best when smashed and air-fried, and they also create a creamy-tasting interior. Leave the skins on and chop larger potatoes in half as needed.
Olive oil – Olive oil helps the potatoes lightly brown and crisp in the air fryer, while also helping the seasonings stick.
Salt and black pepper – Add salt and freshly ground black pepper for a simple seasoning that adds classic flavor.
Garlic powder – Garlic powder adds depth to the potatoes and pairs well with the Parmesan, which is added at the end of cooking.
Parmesan cheese – Use finely grated Parmesan to sprinkle evenly over the potatoes. A finely grated version will melt quickly and provide a nicely browned crust on top of the potatoes.
Fresh parsley or chives (optional) – Garnish the potatoes with freshly chopped herbs for a bright finish and pop of color, just before serving.

ingredients to include large bowl of baby potatoes surrounded by containers of olive oil, salt, pepper, garlic powder, Parmesan cheese and chives

How To Make Smashed Potatoes In The Air Fryer

Place the potatoes in a pot and cover with cold water. Add a generous pinch of salt.

overhead view of water filled pot with potatoes with a container of salt on the side

Bring the water to a boil, then cook until the potatoes are fork-tender, about 15 minutes. Drain well and let the potatoes sit uncovered for 5 minutes to allow excess moisture to evaporate.

Preheat the air fryer to 400℉.
Arrange the potatoes in the air fryer basket in a single layer. Use the bottom of a glass or measuring cup to gently smash each potato until flattened but still intact.

black air fryer with boiled potatoes and hand holding glass ready to smash potatoes

Drizzle the potatoes evenly with olive oil, then sprinkle with salt, black pepper, and garlic powder.

overhead view of black air fryer containing smashed potatoes with containers of olive oil and seasonings on side

overhead view of black air fryer containing smashed potatoes that have been oiled with salt and pepper containers on side

Air fry at 400℉ for 10 minutes. Flip the potatoes, then air fry for another 6-8 minutes, until crisp and golden around the edges.
Sprinkle the Parmesan cheese evenly over the potatoes and return the basket to the air fryer for 1-2 more minutes, just until the cheese melts and turns lightly golden.

overhead view of air fryer with smashed potatoes with Parmesan cheese on top and container of Parmesan cheese on the side

Remove potatoes from the air fryer and garnish with fresh parsley or chives if desired. Serve immediately.

large white platter containing smashed potatoes sprinkled with Parmesan cheese and chives, with containers of Parmesan cheese and chives on the side

Pro Tips

Boiling the potatoes first is necessary to maintain the fluffy center. Adding raw potatoes to the air fryer will not yield the same texture.
Be careful not to overboil the potatoes to the point that they become mushy or start falling apart.
Allow the potatoes to steam-dry after draining to reduce surface moisture and improve crisping.
Smash the potatoes to about ½-inch thick for the best balance of crispy edges and a tender interior. If potatoes are too thick, they will not get as crispy in the air fryer.
Leave some space between the potatoes in the air fryer for even heating and airflow.
If the potatoes are falling apart, they were likely overboiled or smashed too thin.
For smashed potatoes to maintain their shape and get a crispy edge, leave the skins on.
Larger potatoes can be halved before boiling if needed.

Recipe Substitutions and Variations

Swap baby potatoes for other gold varieties, or use russet potatoes, cut into halves or quarters before boiling.
Use any of your favorite seasoning blends to give the crispy potatoes a specific flavor profile. Try an herb-and-garlic blend, Italian seasoning, or dry ranch seasoning applied to the potatoes with an olive oil coating.
Avocado oil is another swap for olive oil, although it will crisp the potatoes faster. Check on the potatoes in the air fryer earlier to prevent burning around the edges.
Melted butter is another substitute for olive oil! Use a basting brush to lightly coat the potatoes for a more decadent finish.
For spicy smashed potatoes, add a pinch of red pepper flakes on top, or mix a bit of cayenne pepper or smoked paprika with the salt, pepper, and garlic powder.

closeup view of hand holding smashed potato with platter of potatoes in the background

Crispy Smashed Potatoes in the Oven

Preheat oven to 425℉.
Boil and drain the potatoes as directed.
Place the potatoes on a parchment-lined baking sheet. Gently smash each potato with the bottom of a glass or measuring cup until flattened but still intact.
Brush or drizzle the smashed potatoes with oil and season.
Roast for 25-35 minutes, flipping halfway, until golden and crispy.

For an extra crispy finish, broil the potatoes for the final 2-3 minutes, keeping a close eye on them to prevent burning.

What To Serve With Air Fryer Smashed Potatoes

Air fryer smashed potatoes are one of those dishes that work seamlessly with every meal.

For a crispy breakfast side, add them to a plate of scrambled eggs and Air Fryer Chicken Sausage. Add fresh fruit on the side, and you have a deluxe breakfast combo!

These tasty potatoes also make a quick and easy side dish for any main protein you’re serving. The garlic-parmesan flavors are delicious paired with The BEST Ribeye Steak, Juicy Bone In Pork Chops, or Herb Marinated Air Fryer Chicken Skewers. Add a dinner roll and a fresh side salad for a simple, yet deliciously flavorful meal.

Toppings & Garnishes

If you want to try flavors other than Parmesan, there are plenty of other options that work well with crispy potatoes!

Try these variations to pair with your main dish:

Garlic butter drizzle
Loaded potatoes with shredded cheddar cheese and chopped bacon
Cajun Seasoning and butter
Lemon juice and chopped fresh herbs
Sliced green onions

Dipping Sauces

Dipping sauces make everything tastier! Serve a cup of dipping sauce on the side of your plate and enjoy the crispy potato crunch mixed with any of these flavorful options:

overhead side view of large white platter containing smashed potatoes sprinkled with Parmesan cheese and chives, with containers of Parmesan cheese and chives on the side

Storing and Reheating

How To Best Store Leftovers

Fridge

Store leftover potatoes in an airtight container in the fridge for up to 4 days. (Freezing is not ideal due to texture changes.)

How To Best Reheat Leftovers

Reheat leftover potatoes by adding them back to the air fryer at 375℉ for 5-8 minutes, or until heated through and some crispiness is restored. In the oven, reheat at 400℉ for about 10-15 minutes on a baking sheet.

Crispy Air Fryer Smashed Potatoes

Jennifer Draper

Prep Time 25

Cook Time 20

Total Time 45

Serving Size

Equipment

Air Fryer
saucepan
Glass cup or measuring cup

Ingredients

1½ pounds baby potatoes Yukon Gold or red potatoes
1½ tablespoons olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ cup finely grated Parmesan cheese
Fresh parsley or chives for serving (optional)

Get Recipe Ingredients

Instructions

Place potatoes in a pot, cover with cold water, and add a generous pinch of salt.
Bring water to a boil, then cook until potatoes are fork-tender (about 15 minutes). Drain well and let potatoes sit uncovered for 5 minutes to allow excess moisture to evaporate.
Preheat air fryer to 400℉.
Arrange potatoes in a single layer in air fryer basket. Use bottom of a glass or measuring cup to gently smash each potato until flattened but still intact.
Drizzle potatoes evenly with olive oil, then sprinkle with salt, black pepper, and garlic powder.
Air fry at 400℉ for 10 minutes. Flip potatoes, then air fry for another 6-8 minutes, until crisp and golden around the edges.
Sprinkle Parmesan cheese evenly over potatoes and return basket to air fryer for 1-2 more minutes, just until cheese melts and turns lightly golden.
Remove potatoes from air fryer and garnish with fresh parsley or chives if desired. Serve immediately.

Notes

Store leftover potatoes in an airtight container in the fridge for up to 4 days.
Reheat in the air fryer at 375℉ for 5-8 minutes, or in the oven at 400℉ for 10-15 minutes, until heated through and crispy again.
Potatoes must be boiled first to achieve a fluffy interior texture.
Avoid overboiling, so that the potatoes do not become too soft and fall apart.
Be sure to allow the potatoes to steam-dry after draining to reduce moisture and help them crisp up.
Smash to about ½-inch thick for the best balance of crispy edges and tender centers.
Leave space between the potatoes in the air fryer to allow for proper airflow and even crisping.
If using larger potatoes, cut them in half before boiling for even cooking.