Crispy Smashed Potatoes
Crispy Smashed Potatoes use baby Yukon Gold potatoes with olive oil and garlic powder; air fry at 400°F for 25 minutes until shatteringly crispy outside and creamy inside.
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Method
- 1
Boil potatoes in salted water until fork-tender, about 15 minutes. Drain well.
- 2
Place on a cutting board and smash each potato flat with the bottom of a glass or mug — about 1/2 inch thick.
- 3
Brush both sides with olive oil. Season with salt, pepper, and garlic powder.
- 4
Air fry at 400°F for 15-20 minutes, flipping once, until edges are deeply golden and crispy.
- 5
Top with melted butter, fresh herbs, and Parmesan. Serve with sour cream.
Pro tip. The flatter you smash them, the crispier they get. Don't worry if they break apart a bit — the ragged edges are the best part. Make sure they're fully dry before oiling.
Why the air fryer wins here
- Ready in 25 minutes. The same dish takes about 40 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 200 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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