Super Crispy Air Fryer Smashed Potatoes (Garlic Butter Style)
Super Crispy Air Fryer Smashed Potatoes (Garlic Butter Style)
Looking for the crispiest air fryer smashed potatoes that don’t turn soggy? This recipe is the answer.
If you love french fries but hate the grease, you are going to fall in love with this method. By boiling the potatoes first and then "smashing" them flat, you create rough, jagged edges that get incredibly crispy in the air fryer. It’s the perfect texture combination: shatteringly crunchy edges with a soft, buttery center.
This recipe is perfect for busy weeknights and beginner cooks who want a restaurant-quality side dish without the fuss.
The "Smash" Secret
Why smash them? A regular roasted potato only has smooth skin. When you smash a boiled potato, you expose the fluffy inside to the hot air. Those fluffy bits turn into golden-brown crunch bombs.
Ingredients
For The Potatoes:
1 lb Baby Potatoes (Gold or Red). Do not use large baking potatoes; they must be small.
Water for boiling.
The Garlic Butter Mix:
2 tbsp Olive Oil or Melted Butter.
1 tsp Garlic Powder.
1 tsp Dried Rosemary or Thyme.
½ tsp Salt & ½ tsp Black Pepper.
2 tbsp Grated Parmesan Cheese (Optional, but highly recommended for extra crunch).
Instructions
Soften (The Boil): You need to cook the potatoes before air frying. You can boil them in water for 12–15 minutes OR microwave them in a covered bowl with a splash of water for 6–8 minutes until fork-tender.
Dry: Drain the potatoes and let them steam dry for 2 minutes. Moisture is the enemy of crispiness.
The Smash: Place the potatoes on a cutting board or directly in the air fryer basket (if it fits). Use the bottom of a heavy glass or a measuring cup to gently press down on each potato until it flattens but stays in one piece.
Season: Mix the oil/butter with the spices. Brush this mixture generously over the tops of the smashed potatoes.
Air Fry: Carefully place them in the air fryer basket in a single layer. Cook at 400°F (200°C) for 10–12 minutes.
Finish: They are done when the edges are deep golden brown and super crispy.
What to Serve With It?
These potatoes steal the show, so pair them with a solid protein. Save this recipe and pair it with our
Nutrition (Per Serving)
Calories: 180 kcal
Carbs: 24g
Protein: 3g
Fat: 8g
Common Questions
Can I make them ahead of time? Yes! You can boil and smash the potatoes up to 2 days in advance. Store them in the fridge. When you are ready to eat, just brush them with the oil mixture and air fry them until crispy.
Why are my potatoes falling apart? You might have smashed them too hard or boiled them too long. You want them tender, not mushy. Press down gently just until the skin breaks and they flatten.
Do I need to peel them? No! The skin holds the potato together and gets the crispiest. Just wash them well.
Final Thoughts
Once you make these once, they’ll become a weekly request in your house. It’s fun to make (very therapeutic to smash things!) and even better to eat.
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