Air Fryer Crispy Smashed Potatoes
By Second Helping Kitchen · Updated
- Prep Time
- 10 min
- Cook Time
- 35 min
- Total Time
- 45 min
- Servings
- 4 servings
Air fryer smashed potatoes are baby potatoes boiled soft, pressed flat, and air fried at 400F until the thin edges go glassy and shatter when you bite them. The middle stays creamy, which is the contrast the whole dish is built on.
The boil is not optional and the drying afterwards matters more than the oil. A wet potato steams in the basket instead of crisping, so give them five minutes in the colander before anything else touches them.
Why You'll Love This Recipe
- The thin smashed edges crisp harder in an air fryer than they do on a sheet pan, because the fan pulls moisture off both sides at once.
- Two textures from one potato: shattering edges, creamy center.
- The garlic butter goes on after air frying, so the garlic never scorches.
Step-by-Step Instructions
- 1
Put the potatoes in a pot, cover with cold water by an inch, add the tablespoon of salt, and boil for 15 to 18 minutes, until a knife slides into the biggest one with no resistance.
- 2
Drain and leave them in the colander for 5 minutes. The surface has to dry off or they will steam in the basket instead of crisping.
- 3
Set the potatoes on a board and press each one flat with the bottom of a glass or a measuring cup, to about half an inch thick. Some cracking around the edges is what you want, since those are the bits that go crisp.
- 4
Brush or toss the flattened potatoes with the olive oil on both sides and season with the salt and pepper.
- 5
Air fry at 400F for 15 to 18 minutes in a single layer, flipping nothing, until the edges are deep golden and audibly crisp when tapped. Work in two batches rather than crowding the basket.
- 6
Stir the melted butter and garlic together and pour it over the hot potatoes, then add the chives and a pinch of flaky salt. Serve with sour cream.
Tips for Success
- One layer, no overlap. Stacked potatoes trap steam between them and the undersides come out pale and soft, which is the single most common reason smashed potatoes do not crisp.
- Thinner is crispier, but under about a quarter inch they tear apart when you move them. Half an inch is the point where the edges shatter and the potato still holds together.
- Add the garlic butter after cooking, not before. Raw minced garlic burns bitter in 15 minutes at 400F long before the potatoes are done.
Nutrition Facts
Per serving. Estimated, for informational purposes only.
- Calories
- 335
- Fat
- 19g
- Saturated Fat
- 7g
- Carbohydrates
- 38g
- Fiber
- 4g
- Sugar
- 2g
- Protein
- 5g
- Sodium
- 480mg
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Frequently Asked Questions
Can I boil the potatoes ahead of time?
Yes, up to two days ahead. Boil, drain, cool, and refrigerate them whole in a covered container. Smash them cold straight from the fridge and add two minutes to the air fryer time to make up for the lower starting temperature.
What potatoes work best for smashing?
Baby yellow or red potatoes around one and a half inches across. Their waxy flesh holds together when pressed, where a floury russet crumbles apart. Pick ones close in size so they finish boiling at the same moment.
Why are my smashed potatoes soggy instead of crisp?
Almost always surface moisture or a crowded basket. Let the drained potatoes air-dry five minutes before smashing, and cook in a single layer with space between them so the fan can pull steam away rather than trapping it.
