If you’re anything like me, you’re always on the hunt for a side dish that’s quick, easy, and absolutely irresistible. That’s where these Air Fryer Smashed Potatoes come in. Crispy on the outside, fluffy on the inside, and ready in under 30 minutes—they’re a game-changer. I first tried them on a busy weeknight when I needed something fast but didn’t want to skimp on flavor. The air fryer worked its magic, turning humble baby potatoes into golden, crispy bites that my whole family devoured. Trust me, once you try these, they’ll become your go-to side for everything from weeknight dinners to weekend feasts.

Why You’ll Love These Air Fryer Smashed Potatoes

These smashed potatoes are a total win for so many reasons:

They’re quick—ready in under 30 minutes, even on busy nights.
They’re crispy on the outside and fluffy on the inside—the perfect texture combo.
They use minimal ingredients—just a handful of pantry staples.
They’re healthier than traditional fried potatoes, thanks to the air fryer.

Seriously, what’s not to love?

Ingredients for Air Fryer Smashed Potatoes

Here’s everything you’ll need to make these crispy, fluffy smashed potatoes:

1.5 lbs baby potatoes (halved if they’re on the larger side)
1 tbsp olive oil (extra virgin works great)
1/2 tsp salt (I like using kosher salt for even seasoning)
1/4 tsp black pepper (freshly ground if you have it)
1/2 tsp garlic powder (for that savory kick)
1/2 tsp paprika (smoked paprika adds a nice depth)

That’s it! Simple, right? Now let’s get cooking.

How to Make Air Fryer Smashed Potatoes

Making these crispy little beauties is easier than you think—just follow these simple steps, and you’ll have golden, crunchy-on-the-outside, fluffy-on-the-inside potatoes in no time!

Step 1: Boil the Potatoes

First, toss those baby potatoes into a pot of well-salted water (I use about 1 tablespoon of salt per quart—trust me, it makes a difference!). Boil them for 15 minutes or until they’re fork-tender. You should be able to slide a fork in with just a little resistance—not mushy, but not hard in the center either.

Step 2: Smash and Season

Drain the potatoes and let them cool just enough so you can handle them. Then, place them on a cutting board and gently smash each one with the bottom of a glass or a flat measuring cup. Don’t go too wild—you want them flattened but still holding together. Brush them with olive oil (this is where the magic crispiness starts!), then sprinkle evenly with salt, pepper, garlic powder, and paprika. I like to flip them and season both sides for maximum flavor!

Step 3: Air Fry to Crispy Perfection

Preheat your air fryer to 400°F (200°C)—this helps get them extra crispy right from the start. Arrange the potatoes in a single layer in the basket (no overlapping, or they won’t crisp evenly!). Air fry for 10-12 minutes, checking at the 8-minute mark. When they’re golden brown with those irresistible crispy edges, they’re done. Oh, and don’t forget to shake the basket halfway through for even cooking!

Tips for Perfect Air Fryer Smashed Potatoes

Want to nail these crispy potatoes every single time? Here are my tried-and-true tricks:

Use similar-sized potatoes—this ensures they cook evenly (no half-raw, half-burnt spuds!)
Don’t skip the oil brush—it’s what gives them that golden crunch. I use a silicone brush to get into all the nooks.
Check crispiness early—air fryers vary, so peek at 8 minutes. If they need more time, go in 2-minute bursts.
Leave space! No overlapping means maximum crisp on every potato.

Simple tweaks, huge difference—you’ll taste it!

Serving Suggestions for Air Fryer Smashed Potatoes

These crispy little potatoes are so versatile—they go with practically everything! Here’s how I love to serve them:

Dunk them in garlic aioli or spicy sriracha mayo for an easy appetizer.
Pair with grilled chicken or seared salmon for a simple, satisfying dinner.
Toss them on a salad—they add the perfect crunch to arugula or kale.
Serve alongside burgers or steak instead of fries (trust me, they’re even better!).

Honestly? Sometimes I just eat them straight off the tray—no shame!

Storing and Reheating Air Fryer Smashed Potatoes

Got leftovers? No problem! Store your smashed potatoes in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, pop them back in the air fryer at 375°F (190°C) for 3-5 minutes. They’ll crisp right back up—almost like they’re fresh out of the fryer! Trust me, reheating in the air fryer beats the microwave any day.

Air Fryer Smashed Potatoes Variations

Want to mix things up? These smashed potatoes are a blank canvas for flavor! Try adding fresh rosemary and a sprinkle of parmesan before air frying for a herby, cheesy twist. Feeling spicy? Toss them with chili powder or a dash of cayenne pepper for a kick. Or go all out with a drizzle of truffle oil and a pinch of sea salt—fancy, right? The possibilities are endless, so get creative!

Nutritional Information

Here’s the scoop on these crispy little wonders! One serving (about 1/4 of the recipe) clocks in at roughly 180 calories. But remember—nutritional values are estimates and can vary based on the exact ingredients you use.

FAQs About Air Fryer Smashed Potatoes

Can I use larger potatoes instead of baby potatoes?
Absolutely! Just cut them into smaller, evenly sized pieces before boiling—about 1.5-inch chunks work best. The key is making sure they’re all roughly the same size so they cook evenly. You might need to adjust boiling time slightly (test with a fork!).

Why do my smashed potatoes stick to the air fryer basket?
Ah, the dreaded stick! Make sure you’re brushing them well with oil (both sides!) and preheating the air fryer. If they’re still sticking, try a quick spritz of cooking spray on the basket—or line it with parchment paper (cut to fit with holes for airflow).

Can I skip boiling and just air fry raw potatoes?
I wouldn’t recommend it—boiling ensures they’re tender inside before crisping up. Raw potatoes in the air fryer would take forever and might end up dry or unevenly cooked. The boil-then-smash method is the magic combo!

How do I make them extra crispy?
Two tricks: First, really press them thin when smashing (but not so hard they fall apart). Second, don’t overcrowd the basket—give them space to crisp up! If they’re not golden enough after 12 minutes, add another minute or two.

Can I prep these ahead of time?
Totally! Boil and smash them a day in advance, then store covered in the fridge. Just add oil and seasoning right before air frying—they’ll still crisp up beautifully!

Share Your Feedback

Did you make these crispy smashed potatoes? I’d love to hear how they turned out—leave a comment or rating below! Your tips might help other home cooks too.