These crispy smashed potatoes are one of those air fryer miracles that’ll make you wonder why you ever turned on the oven. They’re golden, crunchy, fluffy inside, and so easy to make — no deep frying or flipping required.
I still remember the first time I made these. I had leftover boiled baby potatoes and a craving for something snacky and salty. Into the air fryer they went, and 15 minutes later I had crunchy little potato bites that disappeared way too fast. Now they’re a go-to side for everything from grilled chicken to holiday dinners.
Air frying works wonders here. It crisps up every little edge and ridge from the smashing step, giving you that perfect texture contrast. Plus, since the potatoes are already cooked, they finish fast — just 15 minutes at 390°F. No need to preheat the oven or wait around.
The flavor? Think crispy skin, buttery soft middle, and savory garlic rosemary seasoning. They’re satisfying, simple, and totally customizable. Let’s get into it!
Ingredients Overview
Here’s what you need to make these crispy air fryer smashed potatoes:
Baby potatoes – Look for small Yukon Gold or red potatoes. They should be similar in size so they cook evenly. No need to peel!
Olive oil – Helps the edges crisp up and adds rich flavor. Avocado oil also works well.
Garlic powder – Adds a punch of flavor without burning like fresh garlic might in the air fryer.
Dried rosemary – For that earthy, herby note. You can swap in thyme or Italian seasoning if you prefer.
Salt – Don’t skimp! Potatoes love salt.
Optional Add-Ins: Black pepper, paprika, or a sprinkle of Parmesan for extra flavor.
Prep Tip: After boiling, let the potatoes dry completely. This is key for maximum crispiness.
Dietary Notes: Naturally gluten-free and vegetarian. To make vegan, just skip any dairy-based toppings.
Step-by-Step Instructions
1. Boil the potatoes – Place baby potatoes in a pot, cover with water, and bring to a boil. Simmer for 15–20 minutes or until fork-tender.
2. Dry completely – Drain the potatoes and let them cool slightly. Pat them dry with a clean towel and let them air dry for a few minutes.
3. Smash them – Place the potatoes on a cutting board or baking sheet. Use the bottom of a glass or mug to gently press down until they’re about 1/2 inch thick.
4. Season and oil – Brush both sides of each smashed potato with olive oil. Sprinkle with garlic powder, dried rosemary, and salt.
5. Air fry – Arrange the potatoes in a single layer in your air fryer basket. Air fry at 390°F for 15 minutes, flipping halfway through if desired, until crispy and golden.
Pro Tip: Don’t overcrowd the basket — air circulation is key to crispiness.
Common Mistakes to Avoid
- Skipping the drying step: Moisture = steam, not crisp.
- Overcrowding the basket: Cook in batches if needed.
- Smashing too thin: They’ll fall apart and won’t get fluffy inside.
- Under-seasoning: Taste and adjust before air frying.
Variations & Add-Ons
Want to change it up? Try these fun twists:
- Spicy: Add smoked paprika or chili powder before air frying. Serve with sriracha mayo.
- Garlic Parmesan: Add grated Parmesan and minced garlic in the last 5 minutes of air frying.
- Kid-Friendly: Skip the rosemary and serve with ketchup or ranch for dipping.
- Lemon Herb: Finish with a squeeze of lemon juice and fresh parsley for brightness.
- Cheesy Loaded: Top with cheddar, sour cream, and chives after air frying.
Make Ahead & Storage
Make Ahead: Boil and dry the potatoes ahead of time. Store them in the fridge for up to 2 days, then smash and air fry when ready.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350°F for 5–6 minutes to crisp them back up.
Freezing: Not recommended — the texture suffers when reheated.
Nutrition Highlights
These smashed potatoes are lower in oil than pan-frying and naturally gluten-free.
Crispy Air Fryer Smashed Potatoes
Ingredients
Equipment
Method
- Boil the potatoes until fork-tender, about 15–20 minutes.
- Drain and let dry completely.
- Smash each potato gently with the bottom of a glass.
- Brush with olive oil and sprinkle with garlic powder, rosemary, and salt.
- Air fry at 390°F for 15 minutes, flipping halfway, until crispy.
Notes
- Don’t overcrowd the basket.
- Let potatoes dry fully before air frying.
- Add Parmesan or spices for extra flavor.
- Store in fridge up to 4 days. Reheat in air fryer.
An automated tool is used to calculate nutritional information. Accuracy not guaranteed.
If you give these crispy smashed potatoes a try, I’d love to hear how they turn out! They’re one of those sides that go with everything — or just serve ’em as a snack with your favorite dip. Feel free to play with the seasonings or try one of the variations above. And if you’re into potato recipes, check out my air fryer baby potatoes — perfectly seasoned and super easy!
