Crispy Air Fryer Smashed Potatoes Recipe

My First Smashed Potato

I remember the first time I made these. It was for my grandson, Leo. He said regular potatoes were boring. So I tried smashing them. He ate the whole batch. I still laugh at that.

Why does this matter? It turns a simple potato into something fun. It feels like you made a little magic. Doesn’t that smell amazing? The herbs and garlic fill your whole kitchen.

Let’s Get Smashing

Use baby potatoes. They are the perfect size. Microwave them first until they are soft. Be careful, they are hot. Let them cool just a bit.

Now for the fun part. Lay them on some paper. Gently press down with a fork. Do not make them too flat. You want rough edges. Those edges get so crispy later.

The Crispy Secret

Here is the key. Brush them with melted butter. Then add your garlic and herbs. The butter helps everything stick. It also makes them golden.

Fun fact: The air fryer works like a tiny, super-fast oven. It blows hot air all around the food. That is how you get crunch without deep frying. Do you have a favorite herb mix? I love rosemary and thyme together.

Why This Works So Well

Why does this matter? Smashing creates more surface area. More surface means more crispy bits. Everyone loves those crispy bits. It is a simple trick with a big payoff.

Cook them in one layer. Do not crowd the basket. Give them space to breathe. Shake the basket halfway. This makes sure every side gets crunchy.

Your Turn to Cook

All air fryers are a little different. So keep an eye on them. They are done when golden and crisp. Toss them in a bit more butter at the end. Serve them right away.

What will you serve yours with? I like them with a simple roast chicken. Or just with a big dollop of sour cream. Tell me, what is your favorite way to eat potatoes?

Ingredients:

Ingredient	Amount	Notes
Baby potatoes	1 ½ lbs
Butter	2 tablespoons
Garlic powder	1 tablespoon
Dried herbs	1 tablespoon	Such as rosemary, thyme, or an Italian blend
Salt and pepper	to taste

My Crispy, Smashed Potato Secret

Hello, my dear. Come sit at the counter. Let’s talk about potatoes. I love these little baby potatoes. They are like tiny, tasty packages. My grandson calls them “fluffy rocks.” I still laugh at that. Today, we will smash them. Then we will make them wonderfully crispy. Doesn’t that sound fun? It is so simple. You just need your air fryer. It will feel like magic. I will guide you through each step. We will make a memory together.

Step 1: Soften the Potatoes

First, we soften our tiny potatoes. Put them in a bowl. Cover them with a damp paper towel. Microwave them for 5 to 7 minutes. They should be soft when poked with a fork. Be careful, they will be hot. Let them cool just a bit. You can handle them now. (My hard-learned tip: Let them cool for 5 minutes. Hot potatoes can squish too much!).

Step 2: Smash Them

Now for the fun part! Lay the potatoes on some parchment paper. Gently press down on each one with a fork. Do not smash them flat. We want craggy edges. Those edges get the crispiest. My granddaughter loves this job. She says they look like little clouds. What would you name your smashed potato shape? Share below!

Step 3: Add Flavor

Next, we add the flavor. Melt your butter. Brush it all over the tops of the potatoes. This helps them brown. Then sprinkle them with salt, pepper, garlic powder, and herbs. I use a mix like oregano or thyme. It smells like my garden in summer. Doesn’t that smell amazing? Be generous here.

Step 4: Air Fry

Time for the air fryer! Place your potatoes inside in one layer. Do not crowd them. Set the temperature to 400 degrees. Cook them for about 8 to 10 minutes. Check at 6 minutes. Give the basket a little shake. This helps them cook evenly. All air fryers are a bit different. Watch for that perfect golden color.

Step 5: Serve & Enjoy

You are almost done! Take the potatoes out when they are crispy. You can toss them in a bit more butter if you like. I always do. Serve them right away. They are best hot and crunchy. I love the sound they make coming out of the basket. It is the sound of success.

Cook Time: 15-17 minutes
Total Time: About 25 minutes
Yield: 4 servings
Category: Side Dish

Three Tasty Twists to Try

Once you master the basic recipe, try a twist! It is like giving the potatoes a new outfit. Here are my three favorite ways to change things up. They are all so simple and delicious.

• Cheesy Ranch: After air frying, sprinkle with cheddar and a dash of ranch powder.
• Lemony Herb: Use olive oil, then finish with fresh lemon zest and parsley.
• Everything Spice: Brush with butter and coat with everything bagel seasoning.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

These potatoes go with almost anything. They are the friendly side dish. I serve them alongside a simple roasted chicken. They are also perfect with a juicy burger. For a garnish, a dollop of cool sour cream is lovely. Or just a sprinkle of fresh chives from my window box.

For a drink, I think of the season. In summer, a glass of lemonade is perfect. For a cozy dinner, a pale ale pairs nicely. The crisp drink cuts through the rich potatoes. Which would you choose tonight?

Keeping Your Crispy Potatoes Perfect

Let’s talk about keeping these potatoes tasty. They are best eaten right away. But you can save them for later. Store cooled leftovers in the fridge for three days.

You can freeze them before air frying. Just boil and smash the potatoes. Lay them on a tray to freeze solid. Then pop them into a bag. This is a wonderful batch-cook trick.

I once froze a whole batch for my grandson’s visit. He could cook them himself! Reheating is simple. Use your air fryer again at 400 degrees for a few minutes. This brings back the crunch.

Storing food well means less waste. It also means a quick, delicious snack is always ready. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Potato Problems

Sometimes cooking has little bumps. Here are easy fixes. First, if your potatoes aren’t crispy, they might be too wet. Dry them well after boiling. I remember when my first batch turned out soggy. I learned the drying trick!

Second, if they stick to the basket, use parchment paper made for air fryers. It makes cleanup a breeze. Third, if some pieces burn, your air fryer might have hot spots. Shake the basket halfway through cooking.

Fixing these small issues builds your cooking confidence. You learn how your kitchen tools work. It also ensures every bite is full of flavor. Which of these problems have you run into before?

Your Potato Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your dried herb labels to be sure.

Q: Can I make them ahead? A: You can boil and smash them a few hours early. Keep them covered in the fridge until you’re ready to cook.

Q: What herb can I swap? A: Try rosemary, thyme, or an Italian herb blend. Use what you love. *Fun fact: I grew my first thyme plant in a coffee can!*

Q: Can I double the recipe? A: You can, but cook them in single-layer batches. Crowding makes them steam, not crisp.

Q: Any optional tips? A: A sprinkle of parmesan cheese after cooking is delicious. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these crispy potatoes. They remind me of sunny afternoons with family. Food is best when shared. I would love to see your creations.

Please share your photos with me. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.