Air Fryer Smashed Potatoes
Crispy smashed potatoes made in the air fryer! These take a few steps to get there, but it's a simple recipe and everyone goes nuts for the crispy edges and fluffy insides!
Servings: 4
Calories: 136kcal
Ingredients
- 24 ounces baby yellow potatoes
- 3 teaspoons salt divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cracked pepper
- Fresh herbs for garnish (parsley, chives, basil)
Instructions
- Add the potatoes to a saucepan and cover with cold water. Add 2 teaspoons of salt to the water.
- Bring to a boil, reduce to a simmer, and cook for 15-20 minutes - until potatoes are soft and fork tender, but not falling apart.
- Drain the potatoes well and arrange them on a large work surface, such as a baking sheet.
- Line your air fryer basket with parchment paper. We use this kind.
- Use the bottom of a glass or mason jar to smash the potatoes to flatten them out a bit.
- Arrange them in an even layer in the air fryer basket. You may need to work in batches. We overlap the edges a little bit, but they won’t be crispy where they overlap so don’t go overboard.
- Spray liberally with oil spray (we use olive oil in a spritzer bottle).
- Combine the remaining teaspoon of salt, garlic powder, onion powder, and pepper and sprinkle over the potatoes to season.
- Air fry at 380 for 14-15 minutes or until as crisp as you’d like.
- Sprinkle with fresh chopped herbs before serving.
Notes
You can use any seasoning blend you like. We have this garlic parm seasoning that adds a whole new dimension. Ranch seasoning is also always a hit.
Nutrition
Calories: 136kcal | Carbohydrates: 31g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1755mg | Potassium: 734mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 34mg | Calcium: 25mg | Iron: 1mg