Air fryer smashed potatoes are crispy, crunchy and so easy to make! These smashed potatoes in the air fryer are such a fun change from fries or roasted potatoes and are perfect for breakfast, lunch, dinner or snacking!
If you love potatoes and your air fryer, you have to try these Air Fryer Baby Potatoes or Air Fryer Potato Cubes as well!
Why you will love this recipe
- Simple ingredients – these smashed potatoes made in the air fryer have just 4 ingredients that are all pantry staples. This simple recipe is vegan, gluten free, and Whole30 friendly.
- Versatile – you can use these air fryer smashed potatoes for breakfast, brunch, lunch, dinner or as a snack. Serve them with eggs, your favorite protein or as a snack with a creamy dipping sauce.
- Easy to make – making these air fryer smashed potatoes is very simple, although it is a little more time consuming than regular roasted potatoes.
- Great for weeknight dinners, as appetizers for parties or game day snacking!
Ingredients
- Baby potatoes – baby potatoes are the best for making smashed potatoes. They have thin skin and are easy to cook whole.
- Olive oil – the olive oil helps to coat the potatoes to make them crispy and also helps the spices to stick to the potatoes. You can also use avocado oil, melted coconut oil, melted ghee or butter.
- Spices: Salt, garlic powder, crushed red pepper flakes (optional) – these simple spices just help to elevate the flavors of the air fryer smashed potatoes. If you want to add more flavor, check out the other options below.
How to make smashed potatoes in the air fryer
Start by washing the potatoes. Add the potatoes to a large pot and cover with water.
Cover the potatoes and bring them to a boil. Cook 10-12 minutes until fork tender.
Once the potatoes are fork tender drain the water and put the potatoes on a baking sheet or cutting board.
Smash the potatoes with a flat bottomed glass or bowl.
Combine the olive oil, salt and garlic powder in a bowl. Drizzle over the potatoes until they are well coated.
Place the potatoes in an air fryer basket. Try not to let the potatoes overlap. Cook at 400F for 13 minutes. Pause after 9 minutes to flip the potatoes. Continue cooking 3-4 minutes.
Repeat with the rest of the potatoes. Note that the second batch may not take as long as the first since the air fryer is preheated.
Top tips
- Cook the potatoes in the instant pot, on stove or in the air fryer until they are fork tender before smashing them. Check out my tips below on how to use the instant pot or the air fryer.
- If you try to stir the potatoes in a mixing bowl to coat them with oil and spices, they will start to fall apart. They are still delicious if they fall apart but won’t have the same presentation.
- You can fill the basket more than I did in these photos, but you will then have to shake the basket a few times during cooking, and you risk breaking up the potatoes when you shake the basket. For the best presentation, put them in a single layer where they don’t overlap much and turn them with tongs (silicone tipped so they don’t scratch your air fryer).
- Every air fryer is different, so you may want to start checking your potatoes at around 10 minutes cooking time.
- If you are making batches of smashed potatoes in the air fryer, the air fryer will be preheated so the potatoes will likely need 1-2 minutes less when baking.
- Wait to add any fresh herbs to the potatoes until after cooking in the air fryer. You run the risk of burning the herbs due to the high heat.
Other flavor ideas
- Ranch – add 1 tablespoon dried chives, 1 teaspoon dried parsley and 1/2 teaspoon dried dill to the salt, garlic powder and olive oil
- Smoky – add 1 teaspoon smoked paprika along with the salt and garlic powder
- Spicy – add up to 1/2 teaspoon red pepper flakes or cayenne pepper. You can also add 1 tablespoon sriracha to the olive oil.
- Cajun – add 1/2 tablespoon cajun seasoning along with the salt and garlic powder to the olive oil
- Greek – add 1 teaspoon italian seasoning and 1/2 teaspoon dried oregano to the other spices
What are the best sauces for dipping air fryer smashed potatoes in?
The best part of these crispy air fryer smashed potatoes is dipping them in sauce and enjoying the contrast between the crispy crunchy potatoes and the creamy sauce. Here are some of my favorite sauces to use:
- Roasted Red Pepper Sauce
- Cilantro Chimichurri
- Spicy Tahini Sauce
- Sriracha Mayo
- Homemade Ketchup
- Creamy Pesto
- Vegan Buffalo Sauce (make it creamy)
- Lemon Herb Tahini Sauce
- Cilantro Lime Sauce
- BBQ Sauce
What to serve with smashed potatoes
Ranch Chicken Bites or Italian Chicken Cubes
Vegan Lentil Loaf or Mushroom Lentil Loaf
Oven Roasted Chicken Drumsticks
Common questions
What are the best potatoes to use to make smashed potatoes
Baby potatoes are best for making smashed potatoes because they have thin skin and are the perfect size for smashed potatoes (especially when baking them in the air fryer).
You can use baby gold potatoes, baby red potatoes or a mixture of red, yellow and purple baby potatoes.
Note: If you only have larger potatoes on hand, cut them in half or quarters so they will be closer to that baby potato size.
Can you make smashed potatoes in the air fryer from start to finish?
Yes, instead of boiling the potatoes, cook the baby potatoes whole in the air fryer at 390F for 20 minutes or until fork tender (you can start checking at 15 minutes).
Once fork tender, remove the potatoes from the air fryer basket and smash them with the bottom of a glass or heavy object.
Follow the rest of the instructions as stated from this point. Note that the air fryer will likely be preheated since you used it to cook the potatoes, so the smashed potatoes may take less time (1-2 minutes) when cooking using this method.
How to cook baby potatoes in the instant pot
To make cook the baby potatoes in the instant pot before smashing them:
- Add a trivet to the bottom of the instant pot insert. Add 1 cup of water (2 cups for a 8qt).
- Put the potatoes on the trivet and close the lid.
- Cook on high pressure for 5 minutes. Let the pressure naturally release at least 10 minutes before manually releasing it.
- Remove potatoes from the instant pot and smash with a glass or bowl. Follow the rest of the instructions as written for the recipe.
Do you have to peel the potatoes before smashing them?
No need to peel the potatoes before cooking them. Smashed potatoes are great because you literally smash the entire potatoes, with the skin and all. The skin on baby potatoes is incredibly thin and soft to start with so there is no need to peel them.
Since you are not peeling your potatoes, it’s important to wash the outside before cooking. Also, because you will be eating the skin, this can be a time where if you can afford organic potatoes, it would be preferred.
How to smash a cooked potato
I find that the easiest way to smash the potatoes is to use a flat-bottomed glass or bowl. Simply press down over top of the potatoes with the glass. Since the potatoes are still hot, I don’t recommend using your hands. In a pinch you could use a spatula or heavy spoon as well.
Can you boil the potatoes in advance?
Yes! Air fryer smashed potatoes are a great use for potatoes that have been boiled then cooled (up to 3 days in advance).
Simply smash the potatoes (as written) then follow the rest of the steps in the instructions.
How to make smashed potatoes in the oven
Start by cooking the potatoes on the stove or in the instant Pot to soften them to fork tender.
Smash the potatoes, coat them with spices and oil and place them on a baking sheet.
Roast the potatoes at 425F for 20 minutes. Take them out of the oven, flip the potatoes and cook 10-15 more minutes until both sides are crispy.
Storing leftovers
Fridge: Store leftover air fryer smashed potatoes in the fridge for up to 3 days in an airtight container.
Freezer: You can freeze leftover smashed potatoes in the freezer for up to 6 months. Be sure to defrost in the fridge then reheat in the air fryer for best texture.
How to reheat leftover smashed potatoes
- Air Fryer – reheat in 350F oven for 4-5 minutes until warmed through and crispy.
- Oven – reheat in 400F oven for 7-10 minutes until warmed through and crispy.
- Stovetop – preheat skillet over medium to medium high heat. Add some oil (avocado oil, olive oil) and the potatoes. Cook until crispy on the outside.
- Microwave – microwave 1-1:30 until warmed through. The potatoes won’t be crispy.
If you love this recipe, you should try
Instant Pot Rosemary Garlic Potatoes
Instant Pot Potatoes and Chicken
Air Fryer Smashed Potatoes
Ingredients
- 1.5 pounds baby potatoes
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/8 tsp crushed red pepper flakes
Instructions
- Wash the potatoes. Add the potatoes to a large pot and cover with water.
- Cover the pot and bring the potatoes to a boil over high heat. Once boiling, cook for 12-15 minutes until the potatoes are fork tender.
- Drain the water from the potatoes.
- Add potatoes to a baking sheet or cutting board. smash the potatoes with a flat-bottomed glass or bowl.
- Combine the olive oil, salt, garlic powder and red pepper flakes in a small bowl. Drizzle the olive oil mixture over the potatoes.
- Add the smashed potatoes to the air fryer basket. Cook at 400F in air fryer for 14 minutes. After 7 minutes, pause the air fryer and flip the potatoes (use tongs).
- Repeat with the rest of the potatoes (note that the next batch will likely be done 1-2 minutes quicker since the air fryer will be preheated).
Equipment
Notes
- Cook the potatoes in the instant pot, on stove or in the air fryer until they are fork tender before smashing them. Check out my tips below on how to use the instant pot or the air fryer.
- If you try to stir the potatoes together in a mixing bowl to coat them with oil and spices, they will start to fall apart. They are still delicious if they fall apart but won’t have the same presentation.
- You can fill the basket more than I did in these photos, but you will then have to shake the basket a few times during cooking, and you risk breaking up the potatoes when you shake the basket. For the best presentation, put them in a single layer where they don’t overlap much and turn them with tongs (silicone tipped so they don’t scratch your air fryer).
- Every air fryer is different, so you may want to start checking your potatoes at around 10 minutes cooking time.
- If you are making batches of smashed potatoes in the air fryer, the air fryer will be preheated so the potatoes will likely need 1-2 minutes less when baking.
- Wait to add any fresh herbs to the potatoes until after cooking in the air fryer. You run the risk of burning the herbs due to the high heat.
- Ranch – add 1 tablespoon dried chives, 1 teaspoon dried parsley and 1/2 teaspoon dried dill to the salt, garlic powder and olive oil
- Smoky – add 1 teaspoon smoked paprika along with the salt and garlic powder
- Spicy – add up to 1/2 teaspoon red pepper flakes or cayenne pepper. You can also add 1 tablespoon sriracha to the olive oil.
- Cajun – add 1/2 tablespoon cajun seasoning along with the salt and garlic powder to the olive oil
- Greek – add 1 teaspoon italian seasoning and 1/2 teaspoon dried oregano to the other spices
- Cook the baby potatoes whole in the air fryer at 390F for 20 minutes or until fork tender (you can start checking at 15 minutes).
- Once fork tender, remove the potatoes from the air fryer basket and smash them with the bottom of a glass or heavy object.
- Follow the rest of the instructions as stated from this point. Note that the air fryer will likely be preheated since you used it to cook the potatoes, so the smashed potatoes may take less time (1-2 minutes) when cooking using this method.
- To make cook the baby potatoes in the instant pot before smashing them:
- Add a trivet to the bottom of the instant pot insert. Add 1 cup of water (2 cups for a 8qt).
- Put the potatoes on the trivet and close the lid.
- Cook on high pressure for 5 minutes. Let the pressure naturally release at least 10 minutes before manually releasing it.
- Remove potatoes from the instant pot and smash with a glass or bowl. Follow the rest of the instructions as written for the recipe.
