VeganGluten-Free

Veggies

Crispy Smashed Potatoes

Name: Crispy Smashed Potatoes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 lbs baby potatoes (Yukon Gold or red); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 2 tbsp butter, melted (or olive oil for vegan); Fresh herbs (rosemary, thyme, or chives); Grated Parmesan (optional); Sour cream for dipping

4.8(2)

25 min

Time

400°F

Temp

200 cal

Cal

Serves

Ingredients

Potatoes

1.5 lbs baby potatoes (Yukon Gold or red)

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

Finish

2 tbsp butter, melted (or olive oil for vegan)

Fresh herbs (rosemary, thyme, or chives)

Grated Parmesan (optional)

Sour cream for dipping

Equipment

Air Fryer Parchment Liners

Steps

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.

💡

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.

🎉

How did it turn out?

Share your result and inspire others

Liked this recipe? There's more.

Get new recipes straight to your inbox.

More Veggies

18 min375°FEasy

Stuffed Portobello Caps

Herbed goat cheese, sun-dried tomatoes, and golden breadcrumb crust.

4.4(1)

190 cal

22 min400°FMedium

Gochujang Cauliflower Bites

Crispy battered florets lacquered in spicy-sweet gochujang glaze.

4.7(2)

180 cal

30 min380°FEasy

Honey Balsamic Roasted Beets

Tender caramelized beets with a honey balsamic glaze and crumbled goat cheese. Earthy, sweet, tangy perfection.

4.5(1)

150 cal

Back