Smashed Potatoes (Air Fryer)
These Smashed Potatoes (Air Fryer) take a classic roasted potato to the next level. They are parboiled to bring out the starches resulting in an extra crispy exterior. Finished with garlic parmesan herb butter, these potatoes are full of flavor & super easy to make.
Servings: 4 people
- 1 Tablespoon salt for boiling water
- 1 pound peewee potatoes washed*
- 1 Tablespoon olive oil*
- 2 Tablespoons unsalted butter melted
- ¼ cup grated parmesan cheese*
- 3 cloves garlic pressed
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- fresh chopped herbs
- more parmesan cheese
Review all recipe notes and instructions before beginning.
Place the potatoes and salt in a large pot. Add enough water to completely cover the potatoes. Bring the pot to a boil over medium high (or high) heat. Boil for 11-13 minutes or until a fork can easily pierce the potato. Do not overcook. Drain the water.
In a large bowl, gently toss the potatoes and olive oil.
On a large baking sheet or cutting board, one by one, gently smash the potatoes with the bottom of a flat glass.
Transfer the smashed potatoes to the air fryer basket in a single layer. (Cook in batches if needed.)
Air fry at 400 degrees for 15 minutes, flipping halfway through.
While the potatoes are air frying, combine the butter, parmesan, garlic, italian seasoning, and salt in a small bowl. Once the potatoes are done, brush the butter mixture on each potato while they are still hot.
Peewee Potatoes: These are a variety of potatoes that are very small (about 1 inch). They have yellow, red, or purple skin. I found mine at Whole Foods. They are the perfect size for smashed potatoes. Any baby or creamer potato will work. Larger yukon gold or red potatoes can be used, you will just need to quarter or half them depending on their size.
Olive Oil: Swap for avocado oil.
Parmesan: Swap for asiago or pecorino romano.
Make Ahead: Follow the recipe as stated through step 3. Cover the smashed potatoes and store in the refrigerator overnight. Remove the potatoes from the fridge 15-30 minute before proceeding to step 4.
Refrigerator: Store leftover air fryer smashed potatoes in an airtight container in the fridge for 3-4 days.
Be gentle with the potatoes. To avoid the potatoes falling apart, be gentle when tossing them in olive oil and smashing them. Use the cup to press them flat but do not push down all the way.
Cook in batches. To ensure super crispy smashed potatoes, you do not want to stack the potatoes in the air fryer basket. Be sure the potatoes are placed in a single layer. As the potatoes finish air frying, transfer them to a baking sheet. Hold them in the oven at 200-225 degrees while the rest of the potatoes air fry. Finish all of the potatoes right before serving with the butter mixture.
Oven: Follow the recipe as stated through step 3. Place the smashed potatoes directly on a greased metal baking sheet. Bake at 425 degrees for 20-30 minutes or until crispy. After baking, brush with the butter mixture.
Calories: 199kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 2152mg | Fiber: 3g | Sugar: 1g