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
Scale
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
