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Crispy Garlic Air Fryer Smashed Potatoes
Golden, crispy-edged baby potatoes smashed and air-fried with garlic, herbs, and a touch of Parmesan. Perfect as a side dish or snack — crunchy outside, fluffy inside, ready in under 30 minutes.
Ingredients
Method
Instructions
- Place the baby potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes, or until potatoes are fork-tender but not falling apart.
- Drain the potatoes well and let them steam-dry in the colander for 2–3 minutes. This step ensures maximum crispiness in the air fryer.
- Preheat the air fryer to 400°F (200°C) for 3 minutes. Meanwhile, place the drained potatoes on a large baking sheet or cutting board. Using the bottom of a glass or a potato masher, gently smash each potato to about ½-inch thickness — keep them intact but flattened.
- In a small bowl, mix 1 tablespoon olive oil with minced garlic, smoked paprika, rosemary, thyme, salt, and pepper. Brush this mixture generously over both sides of each smashed potato.
- Lightly spray the air fryer basket with oil. Arrange the potatoes in a single layer (work in batches if needed). Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway through, until golden brown and crisp on the edges.
- Remove from air fryer and immediately sprinkle with Parmesan (if using) and fresh parsley. Serve hot with your favorite dipping sauce — garlic aioli, sour cream, or spicy ketchup.
Notes
For extra crispiness, soak boiled potatoes in ice water for 5 minutes before smashing and drying thoroughly. Use a rimmed baking sheet to toss potatoes with oil mixture for even coating. Leftovers reheat beautifully in the air fryer at 375°F for 4–5 minutes. Avoid overcrowding the basket — air circulation is key to crunch.