Crispy Smashed Potatoes (Oven or Air Fryer)
🥔 Ingredients (serves 4)
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1½–2 lbs baby potatoes (Yukon Gold or red potatoes work best)
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2–3 tbsp olive oil (or melted butter for extra richness)
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1 tsp salt (plus more to taste)
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½ tsp black pepper
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½ tsp garlic powder (or 2 fresh cloves, minced)
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½ tsp paprika (optional but great for color)
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½ tsp dried thyme or rosemary (optional)
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Fresh parsley or chives, finely chopped (for garnish)
Optional add-ons (highly recommended):
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Grated Parmesan cheese
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Sour cream or garlic aioli for dipping
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Chili flakes for heat
Step 1: Boil the Potatoes
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Place potatoes in a large pot and cover with cold, well-salted water.
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Bring to a boil, then simmer 15–20 minutes, until a knife slides in easily.
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Drain and let them steam-dry for 5 minutes (this helps crisping later).
Step 2: Smash Them
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Preheat oven to 425°F (220°C)
(Air fryer: 400°F / 200°C) -
Place potatoes on a parchment-lined baking sheet or air-fryer tray.
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Use the bottom of a glass or mug to gently smash each potato until about ½ inch thick—don’t worry if the edges crack, that’s the crispy magic.
Step 3: Season Generously
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Drizzle olive oil over each potato (don’t be shy).
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Sprinkle salt, pepper, garlic powder, paprika, and herbs.
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Flip each potato, re-oil and season the other side for max flavor.
Step 4: Roast or Air Fry
🔥 Oven Method
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Roast 25–30 minutes, flip halfway.
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Optional: Sprinkle Parmesan during the last 5 minutes.
🌪️ Air Fryer Method (like the photo!)
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Cook 15–18 minutes, flipping once.
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Add Parmesan in the final 3–4 minutes.
You’re looking for deep golden brown, crispy edges, and a fluffy center.
Step 5: Finish & Serve
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Sprinkle with fresh parsley or chives
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Add flaky salt if needed
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Serve hot with:
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Garlic aioli
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Sour cream
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Ranch
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Or just eat them straight off the tray (no judgment)
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🔥 Pro Tips
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The flatter you smash → the crispier they get
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Use oil + high heat = restaurant-level crunch
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Don’t overcrowd the pan or air fryer
