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Are you a lover of all things potato?
Especially when that potato is brushed with olive oil, butter, and garlic and then topped with grated Parmesan cheese.
YES! These potatoes are 100% perfect.
Plus, they are great for dinner and holiday side dishes because they don’t take up oven or stove space.
And if you’re already an
I like to serve these potatoes with a sprinkling of grated Parmesan cheese, but they also taste great dipped in ketchup!
Table of Contents
Ingredients for air fryer smashed potatoes
- Yellow baby potatoes – I’m using “small potatoes” in this recipe. Not the miniature ones, but not large ones either. These potatoes are all about 1-1/2 inches long. Remember that larger potatoes will take longer to cook, and smaller potatoes will not take as long.
- Olive oil spray – Olive oil spray is a great shortcut, but if you don’t have any on hand, place the potatoes in a large bowl and drizzle over one tablespoon of olive oil. Toss to combine and then add them to the
air fryer . - Kosher salt – Use your desired amount here, but don’t leave it off because it helps bring out the potato flavor.
- Black pepper – Just add a touch of spice flavor, but you can skip it if you do not have any on hand.
- Butter – Adds richness and delicious flavor to the potatoes. Plus, it helps the garlic stick to the potatoes.
- Garlic – I love using garlic on these potatoes because it’s a crowd favorite and goes so well with potatoes.
- Parmesan cheese – To finish the potatoes, just a sprinkling of Parmesan cheese adds nuttiness and a touch of savory and saltiness to the already flavorful potatoes.
How to make smashed potatoes in the air fryer
Making these potatoes in the
- Wash the potatoes and roast them in the
air fryer . - When softer, smash and season with garlic butter.
- Roast for a little while longer until crisp.
- Sprinkle with Parmesan cheese and devour!
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The best potatoes to use
For this recipe, I used baby yellow potatoes about 1-1/2 inches long. If you can’t find gold potatoes, you can use red-skinned potatoes.
Waxy potatoes will hold their shape after roasting and smashing because they are low in starch and high in moisture, which is the opposite of a Russet potato, which is high in starch and low in moisture.
Substitutions and adaptations
I love the idea of these potatoes, but do you want to switch up the flavors?
Here are a few ways to jazz up the flavor of the potatoes:
- Herbs – add fresh chopped herbs like thyme, oregano, or rosemary.
- Spicy – add some crushed red pepper to the spice mix.
- Ranch – sprinkle on some Ranch powdered seasoning along with the garlic.
More easy air fryer recipes
- Want the perfect appetizer? Try my Air Fryer Cheeseburger Egg Rolls.
- Craving extra crispy chicken wings? Try my Air Fryer Garlic Parmesan Chicken Wings.
- Need a fast and easy dinner recipe? Try my Air Fryer Hot Dogs.
- Love extra crispy snacks? Try my Air Fryer Pasta Chips.
Air Fryer Smashed Potatoes
Ingredients
- 1 pound baby yellow potatoes
- Olive oil spray
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1/3 cup grated Parmesan cheese
Instructions
- Wash and dry the potatoes well.
- Add them to the air fryer and spray with olive oil spray.
- Lightly season with salt and pepper.
- Cook the potatoes at 400 degrees F for 15 minutes, or until they are fork-tender.
- Remove the potatoes from the air fryer and smash them with a spatula or rolling pin. Make sure to press them enough that they burst open but not too much that they fall apart.
- Add as many potatoes back to the air fryer basket as will fit– you don’t want to overcrowd the air fryer so may need to cook them in two batches.
- In a small bowl, stir together the melted butter and garlic.
- Bush the potatoes with garlic butter and cook for an additional 8-10 minutes at 400 degrees F, or until they are crisp and golden brown.
- Sprinkle with grated parmesan and serve.
- These potatoes can be kept warm in a 200 degree F oven for up to 30 minutes. Store any leftovers in an airtight container in the fridge for up to three days.
Nutrition
