These Air Fryer Smashed Potatoes are ready in just 30 minutes and made with only 3 ingredients. Crispy on the outside and fluffy inside, this simple vegan and gluten-free side elevates any meal with minimal effort.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make air fryer smashed potatoes
- Substitutions
- Variations
- How to make air fryer smashed potatoes
- Leftovers
- Recipe FAQs
- Perfecting Air Fryer Vegetables
- Air Fryer Smashed Potatoes Recipe
Why this recipe works
This smashed potato method is a quick variation on roast potatoes. Keeping the skins on reduces waste and saves time — there’s no need to parboil. The skin crisps beautifully in the air fryer while the inside stays tender and comforting.
Potatoes are incredibly versatile and affordable, especially when they’re in season. They add warmth and comfort to a meal, and a drizzle of olive oil with a sprinkle of salt turns them into a simple crowd-pleaser.
Ingredients to make air fryer smashed potatoes
- Potatoes – baby or new potatoes work best for even cooking and easy smashing.
- Olive oil – helps the skins crisp up in the air fryer.
- Salt – sea salt or Himalayan salt, to taste.
See recipe card below for exact quantities and full details.
Substitutions
- Olive oil – use any high-heat oil such as vegetable or avocado oil if preferred.
- Salt – use regular sea salt or kosher salt instead of Himalayan pink salt if needed.
- Potatoes – baby/new potatoes are ideal, but small waxy potatoes will also work.
Variations
- Spicy: add a pinch of chili powder or smoked paprika with the oil for heat and depth.
- Loaded: finish with a knob of butter, chopped parsley, and extra salt. Serve topped with chilli, coconut yoghurt, or vegan sour cream for a hearty plate.
- Kid friendly: smashing potatoes is a fun hands-on step for children to help with, making this an easy family activity.
How to make air fryer smashed potatoes
Step 1: Place the potatoes in the air fryer basket and cook at 185°C / 365°F for 20 minutes until tender.
Step 2: Use the base of a jar, a glass, or the back of a fork to gently press each potato until it splits and flattens slightly.
Step 3: Drizzle with olive oil, sprinkle with salt, then air fry on the “air fry” setting at 205°C / 400°F for 10 minutes until golden and crisp.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to restore crispness, or enjoy cold in salads.
Recipe FAQs
No — for baby or new potatoes you can place them directly in the air fryer or on a baking tray.
The air fryer cooks faster and crisps more efficiently; the oven will take longer.
No, piercing is not necessary for small new potatoes.
No soaking needed — use them straight from the bag.
Use the back of a fork or a potato masher to gently flatten the potatoes.
Bake at 220°C / 430°F for 40 minutes, smash, drizzle with oil and salt, then return to the oven for 20 minutes until crisp.
Perfecting Air Fryer Vegetables
If you want to master vegetables in the air fryer, try other simple recipes to build confidence and technique.
- Air Fryer Corn on the Cob
- Air Fryer Broccoli
- Air Fryer Sweet Potato Fries
- Air Fryer Jacket Potato
- Air Fryer Chips
- Air Fryer Roast Potatoes
- Air Fryer Sweet Potato Wedges
- Air Fryer Baby Potatoes
- Air Fryer Tenderstem Broccoli
- Air Fryer Hasselback Potatoes
YOU MIGHT ALSO LIKE…
Air Fryer Recipes
Air Fryer Chips
Sides
Rosemary Roast Potatoes
Sides
Parmentier Potatoes
5 Ingredients
The BEST Aubergine Miso (Nasu Dengaku)
Tried this Air Fryer Smashed Potatoes recipe? Please leave a star rating and a comment to let me know how it turned out. P.S. Subscribe to receive more recipes.
Air Fryer Smashed Potatoes
Equipment
-
Air fryer
-
Jar / water glass / fork
Ingredients
- 1 kg new potatoes
- 2 tbsp olive oil
- 1 generous pinch salt
Instructions
-
Place the potatoes in the air fryer basket and cook at 185°C / 365°F for 20 minutes.
-
After 20 minutes, use the bottom of a jar, a glass, or the back of a fork to gently smash each potato until it splits.
-
Drizzle with olive oil and sprinkle with salt. Return to the air fryer on “air fry” at 205°C / 400°F for 10 minutes until golden and crisp.
Notes
Substitutions & variations: See the post above for ideas.
To store: Best eaten fresh, but keep in the fridge up to 3 days.
To freeze: Freezing is not recommended for best texture.
Tips: Use a jar or the back of a fork to smash; no need to parboil; add chopped rosemary for the last 5 minutes for extra aroma.
Nutrition
| Carbohydrates: 44 g
| Protein: 5 g
| Fat: 7 g
| Fiber: 6 g
