These crispy smashed potatoes eliminate the need to boil and fry your potatoes by completing both of those steps in the air fryer. Crispy, creamy, and incredibly easy to make, these air fryer smashed potatoes are a versatile side for any meal.
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This recipe features an optional savory, citrusy, and spicy vinaigrette with lemon, rosemary, and chilis. You'll also see instructions for a more traditional crispy smashed potato with just olive oil, salt, and pepper.
Try these potatoes with eggs and bacon, a piece of simply prepared chicken or fish, with grilled meats, salads, burgers, wraps, and more!
What You'll Need
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- Baby Potatoes I recommend yellow potatoes. They have a creamy texture and hold together well when pressed.
- Extra Virgin Olive Oil Using a high-quality extra virgin olive oil here is nice if you can. However, this will be great with whatever you have on hand.
- Kosher Salt I always recommend using kosher salt in recipes. It is harder to oversalt as it's less concentrated than table salt and coats the food better. If you use table salt or sea salt, be sure to use less than the recipe recommends.
- Black Pepper I like using 3 cranks of black pepper from a pepper mill.
Optional Vinaigrette
- Fresh Garlic If you don't have fresh garlic, I would try a bit of fresh shallot in its place. A small amount of garlic powder is an option, but the vinaigrette will not be as fresh and lively.
- Fresh Rosemary You can also try oregano, thyme, or an Italian seasoning mix. If using dried herbs, use half of the recommended amount in the recipe.
- Lemon Juice I prefer the taste of fresh lemon juice, but if you can't find lemons, try bottled lemon juice.
- Fresno Chilis You can generally find these in the produce aisle. If you can't find them, try substituting with Calabrian chilis, which you can find online here.
- Other Fresh Herbs These are optional, but a great fresh addition. I like to use basil, parsley, or dill.
How to Make
Step One: Add the washed and dried potatoes to the air fryer basket and cook for 15-20 minutes at 400°F, until the potatoes are cooked through and are easily pierced with a paring knife.
Step Two Remove the potatoes and let cool for a minute or two on a cutting board. Use a sturdy, flat-bottomed object such as a mug or a spatula to press the potatoes into somewhat flattened disks.
Step Three Evenly coat with olive oil. I like to use an olive oil sprayer, but you can also brush with olive oil.
Step Four Return to the air fryer in an approximately even layer and cook for an additional 8 to 10 minutes until crisp.
Step Five Optional but recommended: Add the thinly sliced chili, olive oil, lemon juice, rosemary, salt, and pepper to a small bowl or glass jar and whisk or shake to combine.
Once the potatoes are finished, brush or toss in a bowl with the vinaigrette and top with fresh herbs. Serve right away.
Variations
Oven You can make this recipe in the oven by boiling the potatoes for 12 to 18 minutes in salted water, smashing, coating in olive oil, then baking at 425 degrees F for about 20 to 30 minutes, flipping halfway through.
Traditional In place of the vinaigrette, just dress the potatoes with olive oil, salt, and pepper.
Dried Herbs You can use dried herbs in place of the fresh rosemary called for in the recipe. Try starting with ¼ teaspoon of dried oregano or thyme and add more if needed. I do not recommend dried rosemary, as the texture can be a bit pokey.
Fresh Herbs You can add fresh herbs to the final dish like parsley, basil, or dill. It will add lightness, freshness, and a depth of flavor that I love.
Cheese Try sprinkling the potatoes with a crumbled, salty cheese like goat cheese or feta for some added savoriness and creaminess.
FAQ
A smashed potato is one that, traditionally, is boiled, flattened into a disk, then fried in a pan or baked with olive oil. This recipe eliminates the need to boil or fry by completing all of those steps in the air fryer.
You can use the mixed baby potato blends with red, purple, and yellow potatoes. Check early to ensure all of the potatoes are cooking evenly and do not burn.
I do not recommend freezing smashed potatoes. The best part is their lovely crisp exterior, so I recommend serving right away when possible.
To reheat, place in some olive oil over medium heat on the stove. I recommend storing the potatoes and vinaigrette separately, then dressing once the potatoes are warmed and crisped.
Alternately you can just pop these in the microwave for 1 to 2 minutes. They will lose their texture, but still be delicious.
Try using jarred hot cherry peppers, Calabrian chilis, or thinly sliced jalapeño or serrano peppers.
Expert Tips
- For evenly cooked and crisped potatoes, try to ensure your potatoes are as close as possible to an even layer in the air fryer basket. New to air frying? Check out this air fryer guide.
- Air fryers can vary in size and temperature, just like ovens. Be sure to check the potatoes several minutes before the provided cook time to ensure they are cooking evenly and not getting too dark.
- Be careful when handling the hot potatoes out of the air fryer. Use tongs or an oven mitt to transfer the potatoes in and out of the fryer to avoid injury.
How to Store
These potatoes are best right out of the air fryer when they are hot and crispy, but they are delicious as leftovers, too. You can store them in the fridge for 2 to 3 days safely.
Be sure to cool the potatoes and move to the fridge within 2 hours.
How to Make a Meal
These air fryer smashed potatoes can be served as a side for breakfast, lunch, or dinner. Here are some ideas for using them:
Chicken Dinner Serve these potatoes alongside an Italian chicken cutlet or this bourbon chicken recipe with air fryer broccoli and cauliflower or air fryer okra fries. Don’t eat meat? Try these delicious vegan drumsticks.
Breakfast Try potatoes with scrambled or poached eggs and bacon, sausage, or toast. Add them to a breakfast spread with sausage quiche, autumn fruit salad, and some salted caramel pumpkin muffins. Or try adding to an English breakfast with these Air Fryer Tomatoes!
Steak and Potatoes Grill up some Carne Asada, or make this delicious Air Fryer Ribeye or Smoked Prime Rib to serve alongside these potatoes for a hearty steak and potato meal.
Fish and "Chips" Replace the traditional chips in a fish and chips meal with these potatoes. Serve with air fryer cod and some keto tartar sauce.
Grain Bowl Try them in place of rice on this Grain Bowl with Goat Cheese and Greens.
Sandwich or Burger These smashed potatoes are amazing served with a variety of sandwiches, like this Blackstone Chicken Philly Cheesesteak, this turkey egg and cheese sandwich, this cauliflower paneer burger, or these air fryer turkey burgers.
They are also great as a snack! You can make them extra garlicky with Air Fryer Roasted Garlic.
Recipes You'll Love
Here are some other fantastic potato recipes to try:
📖 Recipe
Crispy Air Fryer Smashed Potatoes
Equipment
- Microplane (Optional)
Ingredients
Potatoes
- 1.5 pounds yellow potatoes
- 2 tablespoons olive oil
- kosher salt to taste
- black pepper to taste
Vinaigrette
- 4 tablespoons olive oil
- 1 clove garlic small, grated on a Microplane or finely minced
- 2 tablespoons lemon juice from about 1 small lemon
- ½ to 1 Fresno chili sliced thinly, or 3 teaspoons chopped hot cherry or Calabrian peppers
- ½ teaspoon rosemary finely chopped
- 1 teaspoon kosher salt see note 1 below
- black pepper fresh, to taste
Instructions
Potatoes
- Add the washed and dried potatoes to the air fryer basket and cook for 15-20 minutes at 400°F, shaking the basket halfway through. The potatoes are ready when they are cooked through and easily pierced with a paring knife.
- Remove the potatoes and let cool for a minute or two on a cutting board. Use a sturdy, flat-bottomed object such as a mug or a spatula to press the potatoes into somewhat flattened disks.
- Return to the air fryer in an approximately even layer and cook for an additional 8 to 10 minutes, or until golden and crisp. Shake the basket halfway through cook time.
- If you are not using the vinaigrette, coat with a bit for olive oil, season with salt and pepper, and serve.
Optional Vinaigrette
- Add the thinly sliced chili, olive oil, lemon juice, garlic, rosemary, salt, and pepper to a small bowl or glass jar and whisk or shake to combine. Once the potatoes are finished, brush or toss in a bowl with the vinaigrette.
- Top with fresh herbs if using and serve.
Notes
- If using table salt or sea salt in place of kosher salt, lower the amount of salt in the vinaigrette. Start with a small amount, taste, and add more if needed.
- Calories are for the potatoes with vinaigrette. Without they are approximately 130 calories per serving.
- If you are not using the vinaigrette and your potatoes seem dry, add a bit more olive oil.
- You can use the mixed baby potato blends with red, purple, and yellow potatoes in place of just yellow potatoes. Check early to ensure all of the potatoes are cooking evenly and do not burn.
- You can store them in the fridge for 2 to 3 days safely. Be sure to cool the potatoes and move to the fridge within 2 hours.
- I do not recommend freezing smashed potatoes. The best part is their lovely crisp exterior, so I recommend serving right away.
- To reheat from the fridge, place in some olive oil over medium heat on the stove. I recommend storing the potatoes and vinaigrette separately, then dressing once the potatoes are warmed and crisped.
- You can also can just pop these in the microwave for 1 to 2 minutes. They will lose their crisp, but still be delicious.
- Try using jarred hot cherry peppers, Calabrian chilis, or very thinly sliced jalapeño or serrano peppers.
- For evenly cooked and crisped potatoes, try to ensure your potatoes are as close as possible to an even layer in the air fryer basket. You can work in batches if you have a very small air fryer.
- Air fryers can vary in size and temperature. Be sure to check the potatoes several minutes before the given cook time to ensure they are cooking evenly and not burning.
- Be careful when handling the hot potatoes out of the air fryer. Use tongs or an oven mitt to transfer the potatoes in and out of the fryer to avoid injury.
Jere Cassidy says
No air fryer yet so I popped them in the oven. These potatoes are so YUM!
Genevieve says
Perfect! I'm so glad these worked out for you, Jere.
Kris says
These were perfectly crispy on the outside and tender on the inside! Will make again!!
Genevieve says
So glad to hear it. Thanks, Kris!
Lisa says
These were so crisp and delicious... and super EASY to make! My husband has already made a request to serve them again.
Genevieve says
That's wonderful! Thanks Lisa.
Relle says
I love my air fryer. Can't wait to try this.
MacKenzie says
These turned out perfect! My family loved them. Keeping this recipe and enjoying next week.
Genevieve says
Yay! Thank you!
Glenda says
Love! Love!! Love!!! These crispy smashed potatoes were a huge hit. The fact that I can make them easily in the air fryer makes them even better.
Genevieve says
Thank you so so much, Glenda! I'm so happy your family enjoyed them.
Scarlet says
The air fryer works so great for smashed potatoes. I don't know why I never thought of it before. It makes the edges nice and crispy.
Genevieve says
We love those crispy edges. Thanks Scarlet!
Allyssa says
This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!
Shelby says
Smashed potatoes make the perfect side dish! These came out crispy on the outside which made them even better!
Genevieve says
I'm glad they came out nice and crispy for you. Thanks Shelby!
Kim says
I love smashed potatoes so I was excited to see an air fryer recipe! These turned out amazing and it was so simple. Thanks!
Genevieve says
Thank you Kim! I'm so glad you liked them.
Mandy Applegate says
I will never make smashed potatoes in anything but my air fryer now - perfect recipe!
Genevieve says
Thanks Mandy! I am so happy you liked the recipe.
Glenda says
You had me at smashed potato. But, this air fryer shortcut is genius! They turned out just as crispy as I hoped. Delicious!
Genevieve says
I’m glad they turned out nice and crispy for you - thanks Glenda!
Rosanna Stevens says
Loved these smashed potatoes! Thank you for the recipe we will definitely make them again
Genevieve says
Thanks Rosanna!
Shilpa says
These smashed are so so good. Perfectly crispy yet soft inside. We loved it.
Genevieve says
I’m so happy you enjoyed them! Thank you, Shilpa!