Smashed Potatoes in the Air Fryer
Smashed potatoes are boiled until soft, flattened and crisped, so you get a lot of crunchy edge with a creamy middle. Smashed potatoes in the air fryer need only 15–18 minutes after boiling and a tablespoon or two of oil. The flat shape means more surface touches the hot air, which is why they are crisper than whole new potatoes.
- Temperature
- 200°C
- Total time
- 50min
- Prep
- 10min
- Servings
- 4
- Per serving
- 200kcal
Why the air fryer works for smashed potatoes
Smashed potatoes air fryer style give you the crispy edge of a roast potato at a fraction of the effort. Flattening a boiled potato cracks the skin and opens the flesh, so there are far more nooks for the hot air and oil to turn into crunch. A whole potato has one smooth surface, while a smashed one has a rugged landscape of golden crisp.
The air fryer also keeps the middle creamy. The fast circulating air crisps the surface before the inside can dry, which is hard to manage in an oven without lots of fat. The result is a crunchy outside with a soft, creamy middle in about 15–18 minutes after boiling.
How to make smashed potatoes in the air fryer
Tap a time to start a timer.
- Boil Put the potatoes in a pan of cold water with the salt, bring to the boil and simmer for , until a knife slides in with no resistance. Soft potatoes smash cleanly, undercooked ones crack.
- Drain and dry Drain well and leave the potatoes in the colander for so the steam escapes. Pat them dry with kitchen roll. Dry potatoes crisp, wet ones do not.
- Smash Lay the potatoes on a chopping board and press each one down firmly with the base of a glass or a potato masher until about 1.5 cm thick. Keep the edges together if you can.
- Oil and season Preheat the air fryer to 200 °C for . Brush both sides of each potato with the oil, then sprinkle with the sea salt, garlic granules, pepper and rosemary.
- Cook Lift the potatoes carefully into the basket in a single layer with small gaps between them. Cook at 200 °C for , turning them once after , until deep golden and crisp at the edges.
Cooking times and temperatures
| Smashed Potatoes | Temperature | Time |
|---|---|---|
| Baby potatoes, smashed 1.5 cmTurn halfway | 200 °C | 15–18 min |
| Thin smash, 1 cm | 200 °C | 12–14 min |
| Microwaved, not boiled6–8 min in the microwave first | 200 °C | 15–18 min |
| Cheesy smashed potatoesCheese for the last 2 min (not vegan) | 200 °C | 15–18 min |
| Larger potatoes, halved | 190 °C | 20 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Pick small, waxy potatoes. Baby potatoes, Charlotte or new potatoes hold together when smashed. Large floury ones crumble.
- Smash gently. Press down once with steady pressure. If the potato splits a little, that is fine, because the cracks crisp up well.
- Cook in a single layer. The potatoes should not overlap. If your basket is small, cook half and keep the first batch warm.
Smashed or whole new potatoes?
New potatoes cooked whole in the air fryer are plump, tender and lightly crisp, and they do not need boiling first. Smashed potatoes take longer to prepare but reward you with far more crunch. If you prefer something thinner and crisper, try potato slices.
Serving
A tray of smashed potatoes air fryer style goes well with a dip of garlic mayonnaise or soured cream and chives, or alongside chicken thighs and a green salad. They are also good with steak and green beans. Crumbled feta and a drizzle of olive oil make them a meal on their own.
Storing and reheating
Leftover smashed potatoes keep for 2 days in an airtight container in the fridge. Reheat in the air fryer at 180 °C for 5 minutes until crisp and steaming hot all the way through (75 °C).
Variations
- Cheese and garlic: Brush the potatoes with 1 crushed garlic clove mixed into the oil, and sprinkle 30 g grated parmesan on for the last 2 minutes (not vegan).
- Lemon and herb: Finish with lemon zest, parsley and chives for a fresh, bright flavour.
- Spicy: Add ½ tsp chilli flakes and 1 tsp smoked paprika to the oil.
Troubleshooting
- The potatoes fall apart when smashed
- They were boiled for too long or smashed while still wet. Boil until just tender, let them steam dry and press gently rather than hammering them.
- The smashed potatoes are soft, not crisp
- They were crowded or not oiled enough. Cook one layer only, oil both sides and add 2–3 minutes if they are still pale.
- The potatoes stick to the basket
- Brush the basket lightly with oil before loading, or put a perforated baking paper liner underneath, and wait until they have formed a crust before turning.
Frequently asked questions
How long do smashed potatoes take in the air fryer?
15–18 minutes at 200 °C after boiling, turned halfway. Potatoes smashed thinner to 1 cm need about 12–14 minutes.
Do you need to boil potatoes before smashing them?
Yes, for the best texture. Boiling makes them soft enough to flatten. Smashing raw potatoes does not work, and microwaving for 6–8 minutes is a quicker alternative.
Can you make smashed potatoes without boiling first?
You can microwave small potatoes for 6–8 minutes until tender, then smash and crisp them in the air fryer. Cutting raw potatoes into thin slices is a different dish.
What cheese goes on smashed potatoes?
Grated parmesan or mature cheddar both work. Sprinkle it over the potatoes for the last 2 minutes so it melts and crisps rather than burns.
What is the difference between smashed potatoes and new potatoes?
New potatoes are cooked whole and stay plump. Smashed potatoes are flattened first, which gives much more crispy surface.
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