Air Fryer Smashed Potatoes with Garlic and Parmesan
Air fryer smashed potatoes take two steps: boil small potatoes for 15–18 minutes until tender, then smash them and air fry at 200°C / 400°F for 15–18 minutes. A final 2 minutes with Parmesan finishes them.
The payoff is in the edges. Smashing creates a ragged surface that crisps far more than a smooth roast potato, while the middle stays creamy.
For a one-step potato side, see Air Fryer Potato Wedges.
The Three Stages
- Boil in well-salted water until a knife slides in easily. Undercooked potatoes crack into pieces when you press them.
- Steam-dry and smash. Drain and leave the potatoes for a few minutes so the surface dries. Press each one with the bottom of a glass until it is flat but still in one piece.
- Crisp. Brush generously with the garlic fat, air fry until the edges are deep golden, flipping halfway, and add the Parmesan at the end.
Ingredients
For the Smashed Potatoes
- 🥔 700 g (1.5 lb) baby potatoes or small Yukon Gold
- 🧂 1 tablespoon salt for boiling
- 🧈 2 tablespoons melted butter
- 🫒 1 tablespoon olive oil
- 🧄 2 garlic cloves, finely grated
- 🧂 ½ teaspoon flaky salt
- 🌶️ ¼ teaspoon black pepper
To Finish
- 🧀 3 tablespoons grated Parmesan
- 🌿 Chopped parsley or chives
- 🥛 Sour cream for dipping (optional)
Equipment
- Large pot
- Potato masher or flat-bottomed glass
- Pastry brush
- Tongs
Step-by-Step Recipe
1. Boil the Potatoes
Boil the potatoes in well-salted water for 15–18 minutes until a knife slides in easily.
2. Drain and Dry
Drain and let the potatoes steam-dry for 5 minutes. Drier potatoes get crispier.
3. Smash Them
Place the potatoes on a board and gently press each one with a masher or glass until about 1.5 cm thick, keeping them in one piece.
4. Brush with Garlic Butter
Mix melted butter, olive oil, and garlic, and brush it over both sides. Season with salt and pepper.
5. Air Fry
Arrange in a single layer and cook at 200°C / 400°F for 15–18 minutes, flipping halfway, until deeply golden and crisp.
6. Add Parmesan
Sprinkle with Parmesan for the final 2 minutes so it melts and crisps.
7. Serve
Top the air fryer smashed potatoes with fresh herbs and serve hot.
- Boil the potatoes until fully tender or they will crack apart when smashed.
- Let them steam-dry before smashing for maximum crispiness.
- Smash gently; you want flat potatoes with ragged edges, not mash.
- Cook in batches so each potato has room to crisp.
Timing for Each Stage
| Stage | Temperature | Time |
| Boiling | Stovetop | 15–18 minutes |
| Air frying smashed potatoes | 200°C / 400°F | 15–18 minutes |
| Parmesan finish | 200°C / 400°F | 2 minutes |
| Reheating | 190°C / 375°F | 4–5 minutes |
Tips for the Crispiest Edges
Flavor Variations
- Ranch smashed potatoes: Season with ranch mix.
- Loaded smashed potatoes: Top with cheese, bacon, and sour cream.
- Lemon herb: Finish with lemon zest and fresh dill.
- Spicy smashed potatoes: Add chili flakes and smoked paprika.
Smashed Potato FAQ
Make-Ahead, Storing and Reheating
Refrigerate leftovers for up to 3 days.
Reheat at 190°C / 375°F for 4–5 minutes. You can also boil and smash ahead, then air fry just before serving.
Final Thoughts
Boil until tender, let them steam-dry, smash gently and be generous with the fat. That is the route to air fryer smashed potatoes with craggy, crunchy edges.
For crisp potato at breakfast time, there are Air Fryer Hash Browns.
