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