Crispy Air Fryer Smashed Potatoes

Smashed air fryer potatoes are shown dressed in lemon, rosemary, chili vinaigrette on a black plate with a green linen and a bunch of dill.

Crispy Air Fryer Smashed Potatoes

These crispy air fryer smashed potatoes eliminate the need to boil and fry your potatoes by using the air fryer. Crispy, creamy, and incredibly easy to make, these potatoes are a versatile side for any meal!

5 from 39 votes

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Course: Side Dish, Snack

Cuisine: American

Prep Time: 5

Cook Time: 23

Total Time: 28

Servings: servings

Calories: 213kcal

Equipment

Air Fryer
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.
Evenly coat with olive oil. I like to use an olive oil sprayer, but you can also brush with olive oil.
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.

Nutrition