If you have spent any time on food social media lately, you have likely seen Smashed Potatoes. It’s a brilliant concept: take a baby potato, boil it until tender, and then physically smash it flat before roasting it.
Why smash it? Because smashing creates jagged, rough edges and cracks. And in the culinary world, rough edges = maximum crispiness.
While the oven version is great, it takes forever. Welcome back to The Crispy Basket, where we do things faster and crispier.
Today, we are making Air Fryer Smashed Potatoes. The intense hot air circulation of the air fryer turns those jagged potato ridges into golden, crunchy shards in a fraction of the time. Brushed with savory garlic butter and finished with fresh herbs, these are dangerous. You will eat them straight off the tray.
Why You’ll Love This Recipe
- Texture Heaven: It’s the best of both worlds—like a french fry on the edges and a creamy mashed potato in the middle.
- Faster Than Roast: The air fryer cuts the crisping time down significantly compared to a conventional oven.
- Infinitely Customizable: Keep them simple with salt and pepper, or load them up like potato skins with cheddar and bacon.
“The Crispy Basket” Secret: The Steam Dry
Just like with our french fry recipes, moisture is the enemy here. After boiling the potatoes, you must let them sit and steam dry for a few minutes before smashing them. If they are wet when you add the oil/butter, they won’t crisp up as well.
Ingredients Needed
- 1.5 lbs Baby Potatoes: Gold or Red. Yukon Gold varieties tend to get crispier and have a creamier interior. Look for small, uniform sizes (about the size of a golf ball).
- 2 Tbsp Olive Oil or Melted Butter: Using a mix of both is actually ideal—oil for the higher smoke point crisping, butter for flavor.
- 1 tsp Garlic Powder: Or 2 cloves minced fresh garlic (add fresh garlic halfway through cooking so it doesn’t burn).
- 1 tsp Dried Thyme or Rosemary.
- 1/2 tsp Salt & 1/2 tsp Black Pepper.
- Optional: Grated Parmesan cheese and chopped fresh parsley for finishing.
Step-by-Step Instructions
Step 1: The Boil
Place the washed baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15–20 minutes, or until they are “fork-tender.” Test: A fork should slide into the center easily without the potato falling apart. Drain them in a colander and let them sit for 5 minutes to let the steam evaporate.
Step 2: The Smash
Transfer the potatoes to a clean cutting board or baking sheet. Using the bottom of a heavy glass, a mason jar, or a potato masher, gently press down on each potato until it is flattened to about 1/2 inch thick. Don’t pulverize it! You want it to stay in one piece, not crumble into mashed potatoes. If it sticks to the glass, grease the bottom of the glass with a little oil.
Step 3: The Seasoning
In a small bowl, mix the oil/butter, garlic powder, thyme, salt, and pepper. Brush this mixture generously over the tops (and bottoms if you can) of the smashed potatoes. Get it into all those little cracks and crevices.
Step 4: The Air Fry
- Preheat your air fryer to 400°F (200°C) for 3 minutes.
- Spray the basket lightly with oil.
- Carefully place the smashed potatoes in the basket in a single layer. You will likely need to do two batches. Do not overlap them.
- Air fry at 400°F for 10–15 minutes.
- Check them at 10 minutes. If you want them extra crispy, flip them carefully and cook for another 2–4 minutes.
- Optional: If adding Parmesan, sprinkle it on during the last 2 minutes of cooking.
Step 5: Serve
Remove carefully with a spatula (they can be fragile). Sprinkle with fresh parsley or chives and serve immediately with sour cream or aioli.
“The Crispy Basket” Pro-Tips
- Pick Small Potatoes: Huge potatoes are hard to smash without breaking apart. The smaller “baby” or “new” potatoes hold their shape best.
- The Thinness Factor: The thinner you smash them, the crispier they will get (more like a chip). The thicker you leave them, the fluffier the inside will be. Aim for a happy medium.
- Loaded Option: In the last minute of cooking, top with shredded cheddar and bacon bits for “Loaded Smashed Potatoes.”
FAQ
Can I boil them ahead of time? Yes! You can boil the potatoes the day before and keep them in the fridge. Smashed cold potatoes actually crisp up very well.
Why are my potatoes falling apart? You probably over-boiled them. They should be tender, not mushy. Also, press gently when smashing!
Enjoy the crunchiest potato snack ever!
