These healthy Air Fryer Smashed Potatoes are perfectly golden and crispy, with a textured crunchy coating with flavours of garlic, onion, smoked paprika and sea salt. These potatoes are twice baked in a super hot Air Fryer in less than 20 minutes and are perfect as is, or with a sprinkle of rosemary, parmesan, or chilli flakes.
Recipe Highlights
- Making smashed potatoes in the Air fryer is healthier and quicker than making them in the oven where typically more oil is needed.
- So easy to customize to make, them cheesy, with extra garlic, more spicy with hint of chilli or a little curry powder.
- Works well with a number of different types of potatoes ( suggestions below!)
- Perfect side dish for Meatballs, Grilled Chicken or with your favourite curry.
- No butter and only a little oil is needed to crate perfectly cooked air fryer roast potatoes
- Crispy and golden on the outside and soft and fluffy on the inside!
Ingredients
Ingredient Notes
- Potatoes: I used red skinned potatoes for this recipe and left the skin on which I really like as it adds additional texture and crispiness. If you’re not a fan of skin on, peel it off before boiling. Below I list out the different types of potatoes you can use for air frying that give a great end result as some are better than others.
- Onion Powder and Garlic Powder: These spices provide the base flavour, and I like using both, however you would use just onion powder or just garlic powder in the same quantities. Alternatively you could use onion powder and fresh garlic if you prefer.
- Smoked Paprika: This adds additional flavour on top of the onion and garlic and its easy to vary the level of smokiness the potatoes will have based on how much you use. If unsure, you can use a little to begin with, and then after cooking, sprinkle additional smoked paprika on to serve.
- Dried Oregano: This is also an additional flavour that brings out the earthiness. Alternatively rosemary, or thyme could be used or you could leave it out.
- Breadcrumbs: I love using wholemeal breadcrumbs for an additional texture. Not much is needed but it really amps up the rustic look of the potatoes and gives additional crunch and crispiness. You can use regular breadcrumbs or panko would also great for even more texture.
- Salt and Pepper: this is for seasoning and I love using sea salt and freshly cracked black pepper
- Oil: I used Olive oil spray which worked great. Alternatively you could use vegetable oil.
How To Make
- Prepare Potatoes: Peel potatoes and chop into medium sized chunks of equal size (about 1 to 2 inches square)
- Par boil Potatoes: Add potato chunks to a pot of water and heat on stove on high until boiling, making sure not to overcook them (they should be tender but still intact). Once potatoes are boiling, remove from heat and drain all the water off. Transfer potatoes to a large baking tray
- Prepare Spices: add onion powder, garlic powder, smoked paprika, dried oregano, breadcrumbs, salt and pepper to a small bowl and mix to combine
- Spice up potatoes: Spray the par cooked potatoes with oil to thoroughly coat. Add spice mixture and toss potatoes to cover thoroughly.
- Ist Cook: Preheat air fryer to 400 degrees F/200 degrees C for 2 minutes. Add potatoes in a single layer and cook for 4 minutes. Open air fryer and remove potatoes from basket onto baking sheet. Use a fork to gently “smash” potatoes, making sure to still keep them intact.
- 2nd Cook: Return smashed potatoes to air fryer and cook for a further 2 minutes. Remove and set aside and repeat process if cooking in batches.
Potatoes to Use
Whilst any type of potatoes can be used for this recipe I find the best type are small starchy type baby potatoes or mini potatoes as they are lower in moisture, have a floury texture with soft white fluffy centre
- Rusett potatoes (these are often used for French fries)
- Idaho Potatos
- Yokon gold potatoes
- Dutch Cream potatoes
- Kipfler potatoes
- Or, any other red skinned potatoes
- Sweet potatoes are also a great option
Smashing The Potatoes
This is an important step in terms of when to do it and what to use.
- When to smash the potatoes: they should be partially cooked (about half cooked) and its best to remove them from the air fryer to smash and then put them back to finish the cooking process and to crisp them up
- What to use to smash potatoes: any number of things you already have at home would work, like a fork, spatula, or a glass (using the base of a glass to press down). Whatever your tool of choice, you’ll end up with a similar result.
Don’t worry if it seems like the potatoes are “too smashed” as this will mean there are lots of crispy bits and pieces which you can scoop up onto a potato. They certainly won’t go to waste.
Spice Mix Suggestions
- Minimal: 2 teaspoons sea salt, 1 teaspoon black pepper and 1 tablespoon diced fresh rosemary
- Spicy: 2 teaspoons sea salt, ½ teaspoon cayenne pepper, ½ teaspoon Chilli powder
- Smoky: I teaspoon sea salt, 1 teaspoon garlic salt, 1 teaspoon smoked paprika, 1 teaspoon sweet paprika
- Extra Garlic: 2 teaspoons garlic salt, 2 teaspoons garlic paste/fresh crushed garlic, 1 teaspoon black pepper
- Curry Flavour: 2 teaspoons sea salt, 1 teaspoon black pepper, 1 teaspoon of your favourite curry powder
Dipping Sauce Suggestions
- Smoky BBQ Sauce
- Sweet Chilli Sauce, with or without sour cream
- Garlic Aioli
- Creamy Ranch Dressing
Add Ins
- ½ cup Diced bacon bits added in either at the beginning of the first air fryer cook or the second, depending on how crispy you want them.
- ¼ cup Chopped pecans/walnuts added in at the second air fryer cook. These will provide a nutty crunch without being overpowering
- 2 tablespoons of shredded parmesan cheese added in at the second cook for extra saltiness and bite
Common Questions
Should you microwave potatoes before Air Frying?
It is not essential to microwave potatoes before air frying, however it will speed up the cooking time a little by pre cooking for a minute or two in the microwave beforehand as this will help to cook them in the middle.
Should you boil potatoes before air frying?
Pre boiling potatoes before air frying is not essential and you can definitely not do it and still get a good result, however when you do pre boil and then air fry potatoes, I find that the outside is crispier and golden and the inside is more soft and fluffy.
Recipe Tips
Whilst potatoes cooked in the air fryer are best eaten straight away, there might be times where you have leftovers.
- Storing: store leftovers in an air tight container in the fridge for upto 2 days
- Reheating: Reheat in a preheated air fryer in a single layer for 3 to 4 minutes, shaking halfway through.
More Air Fryer Recipes
- Air fryer Potato Wedges
- Air Fryer Crispy Calamari
- Air Fryer Cauliflower Bites
- Air Fryer Crispy Fish Tacos
- Air Fryer Chicken Nuggets
Air Fryer Smashed Potatoes
Equipment
- Air Fryer
Ingredients
- 500 grams/1 pound Red Potatoes
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 2 teaspoons Smoked Paprika
- 2 teaspoons Dried Oregano
- 1 tablespoon Breadcrumbs
- Spray oil
- 1 teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- Prepare Potatoes: Peel potatoes and chop into medium sized chunks of equal size (about 1 to 2 inches square)
- Par boil Potatoes: Add potato chunks to a pot of water and heat on stove on high until boiling, making sure not to overcook them (they should be tender but still intact). Once potatoes are boiling, remove from heat and drain all the water off. Transfer potatoes to a large baking tray
- Prepare Spices: add onion powder, garlic powder, smoked paprika, dried oregano, breadcrumbs, salt and pepper to a small bowl and mix to combine
- Spice up potatoes: Spray the par cooked potatoes with oil to thoroughly coat. Add spice mixture and toss potatoes to cover thoroughly.
- Preheat air fryer to 400 degrees F/200 degrees C for 2 minutes. Add potatoes in a single layer and cook for 4 minutes. Open air fryer and remove potatoes from basket onto baking sheet. Use a fork to gently “smash” potatoes, making sure to still keep them intact.
- Return smashed potatoes to air fryer and cook for a further 2 minutes. Remove and set aside and repeat process if cooking in batches.
Notes
- Potatoes: I used red skinned potatoes for this recipe and left the skin on which I really like as it adds additional texture and crispiness. If you’re not a fan of skin on, peel it off before boiling. Below I list out the different types of potatoes you can use for air frying that give a great end result as some are better than others.
- Onion Powder and Garlic Powder: These spices provide the base flavour, and I like using both, however you would use just onion powder or just garlic powder in the same quantities. Alternatively you could use onion powder and fresh garlic if you prefer.
- Smoked Paprika: This adds additional flavour on top of the onion and garlic and its easy to vary the level of smokiness the potatoes will have based on how much you use. If unsure, you can use a little to begin with, and then after cooking, sprinkle additional smoked paprika on to serve.
- Dried Oregano: This is also an additional flavour that brings out the earthiness. Alternatively rosemary, or thyme could be used or you could leave it out.
- Breadcrumbs: I love using wholemeal breadcrumbs for an additional texture. Not much is needed but it really amps up the rustic look of the potatoes and gives additional crunch and crispiness. You can use regular breadcrumbs or panko would also great for even more texture.
- Salt and Pepper: this is for seasoning and I love using sea salt and freshly cracked black pepper
- Oil: I used Olive oil spray which worked great. Alternatively you could use vegetable oil.
Nutrition
Calories: 121kcalCarbohydrates: 25gFat: 3gSaturated Fat: 1gFiber: 3gSugar: 2g
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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