Crispy Air Fryer Smashed Potatoes
If you’re craving ultra-crispy smashed potatoes and want a foolproof method that actually delivers that a crunchy exterior, you’re in the right place. These air fryer smashed potatoes come out golden, crunchy on the outside, and fluffy on the inside, perfect for dipping, snacking, or serving alongside just about any meal. If you’ve been disappointed by soggy or uneven results before, this recipe will change everything.
After years of developing air fryer recipes and testing countless potato methods, I’ve perfected the exact process that guarantees crispy smashed potatoes without them falling apart. I’ll walk you through every trick, from the best potatoes to use to how to smash them so they crisp instead of crumble, so your batch turns out perfectly every single time.
If you love making potatoes in the air fryer, you have to try these Air Fryer Baby Potatoes or Air Fryer Potato Cubes next!
Ingredients needed
- Baby potatoes – I recommend using baby potatoes because they will cook quickly and have a very thin skin (no need to peel them).
- Olive oil, avocado oil or melted butter – to make the potatoes extra crispy.
- Spices: Salt, garlic powder, crushed red pepper flakes (optional)
How to make air fryer crispy smashed potatoes
Add the potatoes to a large pot and cover with water. Once boiling, cook 10-12 minutes until fork tender. Drain the water from the potatoes and get them as dry as possible. Lay the potatoes out on a baking sheet. Take a large cup or bowl and smash the potatoes using the bottom of the cup. In a small bowl, combine the olive oil, salt, garlic powder and red pepper flakes. Spoon the olive oil mixture over the smashed potatoes. Carefully transfer smashed potatoes into air fryer basket, try not to let the potatoes overlap. Cook at 400F for 9 minutes then pause the air fryer and carefully flip the potatoes. 
Continue to cook for 3-4 minutes until crispy and perfectly cooked. Serve Immediately.
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.
Sam’s Recipe Tip
After testing this recipe many times, I found it’s very important to brush on the olive oil over the potatoes.
I tried to make this a quicker process by adding the smashed potatoes to a bowl and they broke into pieces as I was stirring the oil over the potatoes. So for the best presentation and maximum dipping potential, brush the oil on to get them crispy while maintaining their shape.
Easy Air Fryer Smashed Potato Recipe
Ingredients
- 1.5 pounds baby potatoes
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper flakes - optoinal
Instructions
- Wash the potatoes then add them to a large pot and cover with water.1.5 pounds baby potatoes
- 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.
- Add potatoes to a baking sheet or cutting board. smash 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 (I like to brush with a silicone brush to distribute the oil evenly).1 tablespoon olive oil, 1 teaspoon sea salt, 1/2 teaspoon garlic powder, 1/8 teaspoon crushed red pepper flakes
- 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
Recipe Notes
- Cook the potatoes until fork-tender before smashing. Be sure the potatoes are cooked through but not too soft or they can fall apart when smashing.
- Brush the oil and spices on, don’t toss in a bowl. Stirring tender potatoes in a mixing bowl will cause them to fall apart. Brush or drizzle oil directly on the smashed potatoes instead.
- Keep potatoes in a single layer. Avoid overlapping for the crispiest results.
- Start checking for doneness around 10 minutes. Air fryers cook differently, so begin checking early for extra-crisp edges.
- Second batch cooks faster – If cooking in batches, reduce the time by 1–2 minutes since the air fryer will already be hot.
- Add fresh herbs after cooking – Fresh herbs scorch easily in the air fryer, so sprinkle them on after the potatoes are done.
Nutrition Information
Other flavors
To change the flavor add these spices to the olive oil, salt and garlic powder mixture.
- Ranch – add 1 tablespoon dried chives, 1 teaspoon dried parsley and 1/2 teaspoon dried dill
- Smoky – add 1 teaspoon smoked paprika
- Spicy – add up to 1/2 teaspoon red pepper flakes or cayenne pepper. You can also add 1 tablespoon sriracha
- Cajun – add 1/2 tablespoon cajun seasoning
- Greek – add 1 teaspoon italian seasoning and 1/2 teaspoon dried oregano
What is the best dipping sauce
The best part of this recipe is dipping them in sauce and enjoying the contrast between the crispy crunchy potatoes and the creamy sauce. When I make these at home I almost always dip them in spicy sriracha mayo or a creamy pesto sauce if I’m not using ketchup.
Common questions
What are the best potatoes to use?
Baby potatoes are best for making smashed potatoes because they have thin skin and are the perfect size for smashed potatoes. Baby gold potatoes, baby red potatoes or a mixture of red, yellow and purple baby potatoes work well.
What if I only have large potatoes on hand?
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 I skip boiling and just use the air fryer?
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 then follow the rest of the instructions as stated from this point.
Do I have to peel potatoes before smashing them?
No peeling needed (that’s why I love this recipe). The skin is thin and gets crispy when smashed.
Can I 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).
Can I make these in the oven?
Yes, you can use the oven instead of the air fryer. This is recommended when you have a large batch to make.
- Start by cooking the potatoes on the stove 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.
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.
