Air fryer smashed potatoes! Crispy parmesan smashed potatoes cooked in the air fryer are a delicious savory nibble and a great alternative potato side dish to roasted or baked potatoes.
The potatoes are packed full of flavors from herbs, butter, parmesan cheese, and garlic. It is crispy and delicious and you can make these just as easily in the air fryer as you can in the oven.
What are smashed potatoes
Smashed potatoes are baby/mini potatoes that are boiled unpeeled until fork-tender, They are then smashed with a potato masher or a glass cup, the potatoes are then seasoned before cooking in the oven or an air fryer until golden and crispy. Smashed potatoes are typically seasoned with garlic, salt, pepper, and olive oil or butter.
Ingredients
Small potatoes: these may be called “new”, “baby” or “mini” potatoes and are simply very young potatoes, typically under 3 inches in length. You can also choose small red potatoes for this recipe! It is best to use baby potatoes because their skin act as a “pocket” that holds all the soft inner “mash” and gets crispy while cooking.
Butter: using high quality butter will improve the flavour of these potatoes. Alternatively, use virgin olive oil.
Olive oil: the better the quality, the better the flavour. Using both olive oil and butter makes sure the potatoes are packed with flavour and crisp up beautifully in the process.
Garlic granules: the prominent flavouring element is in the garlic granules. It is also easier than using fresh garlic and gets more evenly spread across the potatoes.
Dried thyme: this herb pairs perfectly with the garlic and butter, and can absolutely be substituted for any other herb if preferred, but is highly recommended.
Dried parsley: parsley brings a fresh element to the dish and is a great compliment to the thyme. This herb can also be substituted if desired but it is recommended.
Salt and black pepper
Parmesan cheese: a finishing ingredient to tie all the flavours together, added in the last few minutes of cooking. This is optional but really elevates the dish!
Seasoning variations
To make vegan smashed potatoes: simply substitute the butter for vegan butter or margarine, or simply just use extra virgin olive oil. The flavour will remain as delicious!
For added smokiness: add paprika, smoked sea salt, and a pinch of cayenne pepper.
For added heat: use a blend of freshly ground black, white, and pink peppercorns for heat and smokey flavours without crazy spice from chillies!
Sharp and aged: use a dollop of French Dijon mustard and a handful of aged Parmiggiano Reggiano for a savoury, aged, and sharp flavour that is very pleasing to the palette.
How to cook air fryer smashed potatoes
Preheat the air fryer at 185C/370F while you pre-boil your potatoes.
Place the potatoes in a large pot of salted water and bring to a boil over medium-high heat. Cook until tender, about 12-15 minutes. Drain the potatoes and set them aside, allowing them to steam off.
In a small mixing bowl, combine the melted butter, olive oil, dried thyme, dried parsley, garlic granules, salt, and black pepper. Mix until well combined and taste, adjust seasoning if needed.
Line the boiled mini potatoes on a baking tray in one even layer. Using a potato masher or the bottom of a glass cup, press down on each potato until it bursts and flattens (crushed).
Spray the air fryer basket with a spray cooking oil. Place the crushed/smashed baby potatoes inside the air fryer basket and spoon over each potato a generous amount of seasoned oil, making sure each potato is fully coated.
Air fry at 185C/370F for 15-18 minutes until crispy and golden brown. Sprinkle grated parmesan cheese on top of the potatoes and air fry for an additional 3 minutes, until crispy and golden.`
Serve hot and enjoy!
PrintAir Fryer Smashed Potatoes
Air fryer smashed potatoes! Crispy parmesan smashed potatoes cooked in the air fryer. It makes a great alternative potato side dish to roasted or baked potatoes.
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
Ingredients
- 500 g small baby potatoes
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- ⅓ cup parmesan cheese grated
- 2 teaspoons garlic granules
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
Instructions
-
Preheat the air fryer at 185C/370F while you pre-boil your potatoes.
-
Place the potatoes in a large pot of salted water and bring to a boil over medium-high heat. Cook until tender, about 12-15 minutes. Drain the potatoes and set aside, allowing them to steam off.
-
In a small mixing bowl, combine the melted butter, olive oil, dried thyme, dried parsley, garlic granules, salt and black pepper. Mix until well combined and taste, adjust seasoning if needed.
-
Line the boiled mini potatoes on a baking tray in one even layer. Using a potato masher or the bottom of a glass cup, press down on each potato until it bursts and flattens (crushed).
-
Spray the air fryer basket with a spray cooking oil. Place the crushed/smashed baby potatoes inside the air fryer basket and spoon over each potato a generous amount of seasoned oil, making sure each potato is fully coated.
-
Air fry at 185C/370F for 15-18 minutes until crispy and golden brown. Sprinkle grated parmesan cheese on top of the potatoes and air fry for an additional 3 minutes, until crispy and golden. Serve hot and enjoy!
Notes
How to store
Smashed potatoes are best served fresh and hot, that is when they are the crispiest. To store, place in an airtight container in the fridge for up to 3 days.
To reheat
Microwave: Place your leftover potatoes in a microwave-safe dish and heat on high power for 2-4 minutes, checking and flipping the potatoes halfway.
Air fryer: Place potatoes in the air fryer or in the oven at 180C/370F for 5-6 minutes or until warmed through to your liking.
Oven: Place the potatoes on a lined baking tray, and bake in a preheated oven at 190C/374F for 12-15 minutes until warmed through and crispy.
