Description
Crispy Smashed Potatoes made in an air fryer are a deliciously easy side dish featuring tender Yukon Gold potatoes smashed and brushed with garlic butter, then cooked until golden and crunchy. Perfectly seasoned with fresh parsley, salt, and pepper, this recipe delivers fluffy interiors with crispy edges in under an hour.
Ingredients
Scale
Potatoes
- 1 pound Yukon Gold potatoes (about 4 to 6 potatoes)
Garlic Butter Sauce
- 3 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 tablespoon finely chopped fresh parsley, plus more for garnish
- ¾ teaspoon salt, or to taste
- Fresh ground black pepper, to taste
Instructions
- Scrub and boil potatoes: Thoroughly clean the Yukon Gold potatoes under running water. Place them in a pot and add cold water to cover the potatoes by about one inch. Bring to a boil and cook for 20 to 22 minutes until the potatoes are fork-tender.
- Drain and cool: Drain the cooked potatoes well and transfer them to a cutting board. Allow them to rest for a few minutes to cool slightly which makes them easier to handle for smashing.
- Prepare garlic butter: While the potatoes cool, combine the melted butter, minced garlic, and chopped parsley in a small mixing bowl and stir until well mixed.
- Smashed potatoes: Gently press each potato with a potato masher or the back of a fork to flatten them to about ½-inch to 1-inch thickness. Be careful not to break them apart completely.
- Brush with garlic butter: Generously brush each smashed potato with the prepared garlic butter mixture on all sides. Season with salt and freshly ground black pepper to taste.
- Air fry: Arrange the potatoes in a single layer in the air fryer basket, leaving about an inch of space between them. Cook at 400˚F (204˚C) for 8 to 11 minutes until the potatoes reach desired crispiness and golden brown edges.
- Serve and garnish: Transfer the crispy smashed potatoes to a serving platter, garnishing with extra fresh parsley. Serve immediately for best texture and flavor.
Notes
- Smashed gently: Press down lightly when smashing the potatoes to avoid breaking them into pieces. Aim for about ½-inch to 1-inch thickness.
- Extra garlic butter: Make extra garlic butter sauce to serve alongside the potatoes for dipping—optional but delicious.
- Storage: Store leftover smashed potatoes in an airtight container in the refrigerator for 3 to 4 days. To freeze, place them on a baking sheet until frozen, then transfer to a freezer-safe bag for up to 1 month.
Nutrition
- Serving Size: 1/4 of recipe (about 1/2 cup)
- Calories: 180
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
