Smashed potatoes in the air fryer are such an easy way to cook potatoes, and they come out crispy and delicious! This recipe uses baby potatoes. You cook them, smash them, and then cook them again, smothered in butter, salt, and pepper. Smashed potatoes complement almost any dinner, and you can even whip them up for a light lunch. Hot and fluffy potato insides with crispy outsides that are bursting with flavor? Yes, please!
Smashed Potatoes in the Air Fryer
Crispy edges, soft buttery centers, and just three ingredients. These smashed potatoes come together in under 40 minutes and disappear off the plate even faster.
I love making side dishes in the air fryer because it frees up your oven for main courses – or more yummy sides! You air fry the potatoes whole first, smash them flat, load them up with butter, salt, and pepper, then send them back in for round two. That second round of crisping is where the magic happens. Every spot turns golden and crunchy, and the inside stays soft and fluffy.
Why This Recipe Works
- Two-step cooking gives you a crispy outside and a soft inside every time.
- Three ingredients. Potatoes, butter, salt and pepper. That’s it.
- No boiling. The air fryer does all the work, so there’s one tray to clean instead of a pot and a pan.
- Small potatoes hold their shape when smashed instead of falling apart into mush.
🩷 xo, Ana
Ingredients
- Small potatoes (baby potatoes, Yukon golds, or red potatoes all work – just keep them small)
- Butter plus salt and pepper to taste. That’s it!
How to Make Smashed Potatoes in the Air Fryer
STEP THREE: Smash the potatoes. Use the potato masher or fork to smash the potatoes. Place a small amount of butter on each potato and season with salt and pepper.
- Air fry the potatoes whole. Preheat your air fryer to 400°F (200°C) Add the potatoes to the basket or tray in a single layer and cook for 20 minutes, until a fork slides in easily.
- Pull the tray out and use a potato masher, a large fork, or the bottom of a glass to press each potato down flat.
- Top each one with a small pat of butter, then season with salt and pepper.
- Air fry again. Slide the tray back in and cook for another 15 minutes, until the edges turn crispy and golden.
- Serve hot. Straight from the basket to the plate – that’s when they’re at their crispiest.
Ana’s Recipe Tips
- Don’t overcook the potatoes in step one – too soft and they’ll fall apart when you smash them.
- Line the basket with parchment (the perforated kind made for air fryers) so nothing sticks, and cleanup takes seconds.
- Want extra crunch? Broil them for the last 2-3 minutes on a baking sheet.
- Small potatoes are non-negotiable here. Bigger ones take longer and tend to fall apart when you press them down.
- Storing:
- Store in an airtight container for up to 3 days.
- Freezer: let them cool completely first, then freeze up to 3 months.
- To reheat, pop them back in the air fryer at 350°F (175°C) for 7-8 minutes, or microwave in 45-second bursts.
What other seasonings are good on smashed potatoes?
This recipe for smashed potatoes in the air fryer calls for a simple seasoning of butter, salt, and pepper. But you can also try seasonings from your spice cupboard. Here are some yummy options:
- Garlic and rosemary
- Thyme and parmesan cheese
- Smoked paprika and chili powder
- Lemon and parsley
What Can I Serve With?
Smashed potatoes are awesome with almost any kind of dinner (or they even make a light dinner or lunch on their own!). For a vegetarian option:
- Broccoli or cauliflower (also with cheese if you prefer!)
- Asparagus
- Any roasted veggies
- Serve on top of a salad
For a classic dinner:
- Grilled or baked chicken
- Fried chicken
- Grilled steak
- Salmon
- Fish
- Ribs
- Any grilled or roasted meat
They’re also amazing for breakfast or brunch. Serve with eggs, bacon, sausage, pancakes, and toast! We like to cook over easy eggs and set them right on top of a pile of smashed potatoes. They’re also very yummy with a scoop of guacamole or fresh avocado on top.
Print Recipe:
Smashed Potatoes in the Air Fryer
Equipment
- air fryer
- potato masher
Ingredients
- 24 ounces small potatoes
- 3 tablespoons butter, divided
- salt and pepper to taste
Instructions
- Air fry the potatoes whole. Preheat the air fryer to 400°F (200°C). Add the potatoes to the basket in a single layer and cook for 20 minutes, until a fork slides in easily.
- Smash them. Remove the tray and use a potato masher, a large fork, or the bottom of a glass to press each potato flat. Top with a small pat of butter and season with salt and pepper.
- Air fry again. Return the tray to the air fryer and cook for another 15 minutes, until the edges turn golden and crispy.
- Serve. Serve hot, straight from the basket.
Notes
- Don’t overcook your potatoes. They can get overcooked, and be too soft. Then, they’ll fall apart when you cook them.
- Put parchment in your air fryer basket to help the smashed potatoes not to stick. This also makes clean up a breeze.
- For extra crispy potatoes, place them under the broiler for a few minutes at the end of the cooking time.
Private Notes
Nutrition
FAQs
Yes, you can use larger potatoes, but they will take longer to cook. They’ll also look much different and may fall apart when scooping. I recommend baby potatoes for this recipe.
Yes, you can! It does take longer. Just boil the potatoes until fork tender (but not falling apart). Smash them on a baking tray, then bake them at 400 with butter and salt and pepper, for 20-25 minutes, or until crispy.
Yes, you can use other types of potatoes. Red potatoes work well for this recipe, and so do Yukon golds. But small potatoes are going to work best for this recipe, so choose a bag that has smaller ones in it.
Yes! Adding cheese to your smashed potatoes adds plenty of extra flavor and texture. What’s the best cheese? That’s totally up to you (or whatever’s in your fridge)! Just add a bit before the final cooking step and it will melt down beautifully on the potatoes: Try any of these:
Cheddar
Parmesan
Mexican blend
Goat cheese
Feta
Velveeta (melted, add after cooking instead of before)
Spicy queso
If you have a potato masher, you can easily use it to press down your potatoes. However, if you don’t have one, you don’t have to rush out and buy one. You can use a large fork to press them down instead. You can also use a flat-bottomed cup. Just push down slowly. You may have to roll the cup around a bit as you press.
I hope you like this recipe as much as I do! Please leave me a comment or question and I’ll get back to you asap. Stay well! 🩷 xo, Ana