Crispy Air Fryer Smashed Potatoes with Garlic and Herbs
These air fryer smashed potatoes are golden and crunchy, ready in about 30 minutes. They are the best kind of easy: parboil, smash, season, and let the air fryer do the crisping while you pull together the rest of dinner.
No deep frying, no waiting for the oven to preheat. Just fluffy insides and shatteringly crisp edges that go with almost anything.
What Makes These So Good
The air fryer gets the outsides blisteringly crisp without needing a puddle of oil. The potato stays soft and steamy inside, and every bite has that contrast I keep coming back for.
It is a technique that forgives a lot. Smash a few unevenly, leave one a little thicker, and the air fryer still turns out a crunchy bite. That kind of ease makes it a weeknight repeat.
Ingredients
- 1.5 lbs baby potatoes (Yukon gold or red): thin skins, creamy when cooked, no peeling needed.
- 2 tbsp olive oil: plus a little more for the final drizzle.
- 1 tsp garlic powder: for all over savory depth.
- ½ tsp kosher salt: plus a pinch more for finishing.
- ½ tsp black pepper: freshly ground if you have it.
- 1 tbsp fresh rosemary or thyme leaves: chopped fine.
- Flaky sea salt: for the final sprinkle, optional but worth it.
Variations / Substitutions
- Make it smoky: swap the garlic powder for smoked paprika and a pinch of cumin.
- Add cheese: scatter a handful of grated Parmesan over the potatoes in the last 3 minutes of air frying, it melts into crispy frico edges.
- Change the herb: rosemary is classic, but tarragon or chives give a brighter finish. Add tender herbs after cooking so they stay fresh.
- Dairy-free: this recipe is naturally dairy-free, just skip any cheese finish.
- Extra garlicky: use ½ tsp garlic powder plus 2 cloves minced garlic tossed with the oil, but wait until the last 2 minutes to add the minced garlic so it does not burn.
If you prefer an oven method, take a look at the Crispy Smashed Potatoes recipe.
How to Make Air Fryer Smashed Potatoes
Step 1: Parboil the Potatoes
Put the potatoes in a pot and cover with cold water by about an inch. Add a big pinch of salt and bring to a boil over high heat. Once boiling, lower the heat to a steady simmer and cook until a paring knife easily slides into the center of a potato, 10 to 12 minutes for most baby potatoes.
Drain them into a colander and let them sit and steam dry for 5 minutes. The skins will look a little papery and no surface water should remain. A dry potato gets crispier later, so do not rush this step.
Step 2: Smash and Season
While the potatoes are still warm, transfer them to a clean cutting board or a rimmed baking sheet. Drizzle with the 2 tbsp olive oil, then sprinkle the garlic powder, salt, and pepper evenly over the top.
Use the bottom of a drinking glass or a flat measuring cup to press each potato down to about ½-inch thickness. Some will crack at the edges, and that is exactly what you want. Those rough, uneven surfaces turn into crunchy bits in the air fryer.
Step 3: Air Fry Until Golden
Preheat your air fryer to 400°F (200°C) for a couple of minutes. Arrange the smashed potatoes in a single layer in the basket, leaving a little space between each one so the air can circulate. Work in batches if you need to, because crowding them will steam instead of crisp.
Air fry for 10 minutes, then flip each potato gently with tongs. Continue cooking until deeply golden and the edges look craggy and crisp, another 8 to 10 minutes. If you have thicker ones, they may need an extra couple of minutes, and that is fine.
Step 4: Serve with Fresh Herbs
Transfer the potatoes to a serving plate right away while they are still hot and shattering at the edges. Scatter the chopped rosemary or thyme over them, add a few dots of flaky sea salt if you like, and finish with a thin drizzle of olive oil.
Serve them while the texture is at its peak, the outside audibly crispy and the inside soft. They cool quickly, so gather everyone and eat.
A Few Notes Before You Start
- Use waxy potatoes like Yukon gold or reds. They hold their shape after boiling and give that creamy inside Russets tend to crumble when smashed.
- If your air fryer basket is small, cook in two batches. Overlap means soggy spots.
- Stir fresh herbs in a teaspoon of oil after chopping them, that way they cling to the hot potatoes instead of sliding off.
Cook times vary by potato size:
| Potato Size (diameter) | Parboil Time | Air Fry Time (approx) |
|---|---|---|
| Small (1–1.5 inches) | 8–10 mins | 15–18 mins |
| Medium (2 inches) | 10–12 mins | 18–20 mins |
| Large (2.5–3 inches) | 12–15 mins | 20–25 mins |
Keeping Leftovers Crisp
- Refrigerate: store in an airtight container for up to 3 days. They will soften in the fridge.
- Reheating: spread them in a single layer in the air fryer at 375°F (190°C) for 4 to 5 minutes, and they come back surprisingly crisp. The microwave makes them chewy, so skip it.
What Goes Well With Smashed Potatoes
These work as a side for anything you would pair with fries or roasted potatoes. A simple grilled steak or roast chicken with a pan sauce soaks into the crispy edges. They also hold up next to flaky salmon or a fried egg on top for a quick brunch plate.
Frequently Asked Questions
Can I use russet potatoes?
You can, but the texture will be a little fluffier inside. Russets tend to break apart more when smashed, so press them gently.
Do I need to peel the potatoes?
No, thin-skinned varieties like reds or Yukon golds get wonderfully crisp with the skin on and save you a step.
Can I make these ahead of time?
Not really, they lose their crunch fast. If you must, boil and smash the potatoes a few hours ahead and keep them on a tray in the fridge, then oil and air fry just before eating.
Air Fryer Smashed Potatoes Recipe
Ingredients
Method
- Cover potatoes with cold salted water, bring to a boil, then simmer until fork-tender, 10 to 12 minutes. Drain and let steam dry for 5 minutes.
- Toss warm potatoes with 2 tbsp oil, garlic powder, salt, and pepper. Smash to ½-inch thickness on a board or baking sheet.
- Preheat air fryer to 400°F (200°C). Arrange potatoes in a single layer and air fry for 10 minutes, flip, then cook another 8 to 10 minutes until deeply golden.
- Transfer to a plate, scatter with herbs, flaky salt, and a drizzle of oil. Serve right away.
