If you’re looking for a side dish that’s absolutely irresistible, I can’t recommend this Crispy Smashed Potatoes in the Air Fryer Recipe enough. Imagine golden, crunchy edges with a fluffy inside, all done quickly and easily in your air fryer. I’ve made these countless times, and every single time, my family goes crazy for them. Trust me, once you try this recipe, you’ll want it on your regular rotation too!
Why You’ll Love This Recipe
- Quick and Easy: You’ll have perfectly crispy potatoes in less than 40 minutes with minimal effort.
- Deliciously Crispy: The air fryer locks in that golden crunch while keeping the inside soft and fluffy.
- Versatile Flavor: The garlic butter and fresh parsley add just the right amount of bright, savory flavor.
- Family Favorite: These smashed potatoes quickly became one of my go-to sides for gatherings and weeknight dinners alike.
Ingredients You’ll Need
I love that the ingredients for this Crispy Smashed Potatoes in the Air Fryer Recipe are simple but work together beautifully to create that perfect balance of comfort and crispness. Choosing the right potatoes and fresh herbs really makes all the difference.
- Yukon gold potatoes: These are my favorite because they have a creamy texture that crisps wonderfully on the outside.
- Butter: It adds richness and helps the garlic and herbs stick perfectly to each potato.
- Garlic: Fresh minced garlic brings out the savory notes you crave in a side dish.
- Fresh parsley: A touch of fresh herbaceous flavor brightens up the dish beautifully.
- Salt: Essential for bringing out all those delicious potato flavors.
- Fresh ground black pepper: Adds just a hint of spice and balances the richness.
Variations
I like to mix things up depending on the mood or what I have on hand. Feel free to customize this Crispy Smashed Potatoes in the Air Fryer Recipe to suit your tastes – that’s part of the fun!
- Cheesy Upgrade: Sprinkle grated Parmesan or shredded cheddar on the potatoes right before air frying for a tasty twist—I tried this once, and it wowed everyone at dinner!
- Herb Variations: Swap parsley for rosemary or thyme for a different herbal note that pairs beautifully with potatoes.
- Spicy Kick: Add a pinch of smoked paprika or cayenne pepper to the garlic butter for an extra layer of flavor that wakes up your taste buds.
- Vegan Option: Use olive oil or a vegan butter substitute instead of butter to make it plant-based without sacrificing flavor.
How to Make Crispy Smashed Potatoes in the Air Fryer Recipe
Step 1: Perfectly Cook Your Potatoes
Start by scrubbing your Yukon gold potatoes thoroughly—clean potatoes crisp better and taste fresher! Then place them in a pot of water covering an inch above the potatoes. Bring it to a boil and cook for about 20 to 22 minutes until fork tender. It’s important not to overcook them here; you want the potatoes soft inside but not falling apart.
Step 2: Prepare Your Garlic Butter Mix
While the potatoes cool on a cutting board for a few minutes, mix together the melted butter, minced garlic, and chopped fresh parsley in a small bowl. This mixture is going to give your smashed potatoes that incredible flavor and gorgeous aroma.
Step 3: Smash Gently and Season
Using a potato masher or the back of a fork, gently press down on each potato until it flattens out to about ½-inch to 1-inch thickness. I found that being gentle here keeps the potatoes from breaking apart but still creates enough surface area for maximum crispiness. Brush the smashed potatoes generously with the garlic butter mixture, then sprinkle with salt and freshly ground black pepper.
Step 4: Air Fry to Crispy Perfection
Arrange your potatoes in the air fryer basket with about an inch space between each to ensure even cooking. Set the air fryer to 400°F and cook for 8 to 11 minutes. Keep an eye on them—once they reach your desired level of crispy golden brown, they’re ready. The first time I made these, I was amazed at how crispy and flavorful they turned out with so little oil!
Step 5: Garnish and Serve
Transfer the crispy smashed potatoes to your favorite serving platter, sprinkle with some extra fresh parsley for color, and serve immediately. If you’re anything like me, you’ll want to grab one right away—they’re that good!
Pro Tips for Making Crispy Smashed Potatoes in the Air Fryer Recipe
- Pick the Right Potato: Yukon golds crisp beautifully and have creamy insides—you can also try baby red potatoes for a slightly different texture.
- Don’t Over-Smash: I discovered that pressing too hard breaks them apart, so I always go gently until they’re just flattened enough for crispiness.
- Use Fresh Garlic: Fresh minced garlic in the butter mix is a game changer; garlic powder just doesn’t bring the same vibrant flavor.
- Space Them Out: Avoid overcrowding the air fryer basket so the air circulates well, making every potato gloriously crispy.
How to Serve Crispy Smashed Potatoes in the Air Fryer Recipe
Garnishes
I love topping mine with extra fresh parsley for a pop of color and just a little sprinkle of flaky sea salt at the end. Sometimes I add a handful of grated Parmesan or a drizzle of sour cream for a little indulgence. These simple touches elevate the potatoes from everyday to special.
Side Dishes
These smashed potatoes are amazing with grilled chicken, steak, or even as a side to fried fish. On busy weeknights, I pair them with a fresh green salad and roasted veggies for a balanced meal. I also love how well they go with a juicy burger or crispy tofu for a casual dinner.
Creative Ways to Present
For gatherings, I like to arrange the crispy potatoes on a large wooden board with small bowls of dipping sauces like garlic aioli, sour cream, or spicy ketchup around them. It turns a humble side into a snack-able party treat that everyone reaches for. I once served them with a sprinkle of smoked paprika and fresh chives at a game night, and they were gone before I could blink!
Make Ahead and Storage
Storing Leftovers
I usually store leftover smashed potatoes in an airtight container in the fridge, and they keep well for about 3 to 4 days. When reheating, I recommend using the air fryer or oven to keep that crispy texture intact—microwaving tends to make them soggy, which none of us want.
Freezing
If you want to freeze them, spread the smashed potatoes out on a baking sheet and flash-freeze until solid. Then transfer into a Ziplock bag or freezer-safe container. They’ll keep well for up to a month. When ready, you can pop them straight into the air fryer, adding a few extra minutes to the cooking time.
Reheating
To bring back that irresistible crispiness, I reheat the potatoes in the air fryer at 375°F for about 5-6 minutes. This method refreshes the crust and warms the inside without drying them out. Oven reheating on a baking sheet works well too if you don’t have an air fryer handy.
FAQs
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Can I use other types of potatoes for this recipe?
Absolutely! While Yukon golds are my favorite for their creamy texture and crispability, you can also use baby red potatoes, fingerlings, or even russets. Just keep in mind that russets can be a bit more fragile, so handle them gently when smashing.
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How do I make sure the potatoes get crispy in the air fryer?
The key is to space them out in the air fryer basket so air can circulate freely and to smash them gently to increase their surface area without breaking them. Also, brushing them generously with the garlic butter helps crisp the edges beautifully.
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Can I prepare these in advance?
You can boil and even smash the potatoes ahead of time, but I recommend air frying them just before serving to keep that perfect crispiness. Store the prepped potatoes in the fridge for up to a day before air frying.
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What if I don’t have an air fryer?
No worries! You can make these in a regular oven by baking them at 425°F on a greased baking sheet for about 20-25 minutes or until crispy, flipping halfway through. The texture will be similar, just a bit less crispy than air fryer magic.
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Is this recipe healthy?
This recipe uses a moderate amount of butter and lots of fresh ingredients. By air frying instead of deep frying, you get crispy potatoes with less oil, which is a healthier alternative without compromising flavor.
Final Thoughts
I absolutely love how this Crispy Smashed Potatoes in the Air Fryer Recipe turns out every single time. It’s one of those dishes that feels special but is so easy to make that you don’t need to wait for an occasion. Whether you’re feeding a crowd or just making a cozy dinner for two, these potatoes will be the star of the plate. I really hope you give them a try—they just might become your new favorite side!
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Crispy Smashed Potatoes in the Air Fryer Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
- Diet: Gluten Free
Description
Crispy Smashed Potatoes in the Air Fryer are a perfect blend of crunchy exterior and fluffy interior. Made with Yukon gold potatoes, garlic butter, and fresh parsley, this easy-to-make recipe yields flavorful and satisfying potatoes with minimal effort and cooking time, ideal for a quick snack or side dish.
Ingredients
Potatoes
- 1 pound Yukon gold potatoes (about 4 to 6 potatoes)
Garlic Butter Sauce
- 3 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 tablespoon finely chopped fresh parsley, plus more for garnish
- ¾ teaspoon salt, or to taste
- Fresh ground black pepper, to taste
Instructions
- Scrub the potatoes: Thoroughly wash the Yukon gold potatoes under running water to remove any dirt.
- Boil the potatoes: Place the potatoes in a pot and fill with water, covering them by about one inch. Bring to a boil and cook for 20 to 22 minutes or until the potatoes are fork-tender.
- Drain and cool: Drain the potatoes well and transfer them to a cutting board. Let them rest for a few minutes to cool slightly so they’re easier to handle.
- Prepare the garlic butter: In a small bowl, mix the melted butter with minced garlic and finely chopped parsley to create a flavorful garlic butter sauce.
- Smash the potatoes: Using a potato masher or the back of a fork, gently press down on each potato until it is about ½-inch to 1-inch thick. Take care not to break the potatoes apart.
- Brush with garlic butter and season: Generously brush the tops and edges of the smashed potatoes with the garlic butter mixture. Season with salt and freshly ground black pepper to taste.
- Arrange in the air fryer: Place the potatoes in the air fryer basket, making sure to leave about one inch of space between each potato for even air circulation.
- Air fry: Cook the potatoes at 400°F (200°C) for 8 to 11 minutes, or until they reach your desired level of crispiness.
- Serve: Transfer the crispy smashed potatoes to a serving platter. Garnish with additional parsley and serve immediately for the best texture and flavor.
Notes
- Smashing: Press down gently when smashing the potatoes to avoid breaking them apart. Aim for a thickness of about ½-inch to 1-inch.
- Extra garlic butter sauce: Make a little extra garlic butter sauce to serve alongside the potatoes for dipping; it’s optional but highly recommended.
- Storage: Store leftovers in an airtight container refrigerated for 3 to 4 days. For freezing, freeze the potatoes on a baking sheet until firm, then transfer to a freezer bag for up to 1 month.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
