Smashed Potatoes in Air Fryer
User Reviews
5
Smashed Potatoes in Air Fryer
Description
This recipe starts with boiling small whole potatoes in salted water until tender but still firm enough to hold their shape. After cooling slightly, each potato is carefully smashed to a thin layer using gentle pressure with a flat surface and parchment paper to prevent sticking or breaking. The potatoes are coated with garlic and rosemary infused olive oil, which adds aromatic flavor and helps crisp the exterior.
Cooking in the air fryer at 400°F crisps the smashed potatoes until golden and crunchy on the outside while retaining moistness on the inside. The final seasoning includes freshly cracked black pepper and flaky sea salt, enhancing the natural potato flavor and the herbaceous notes. The gentle crushing technique balances breaking the potato enough to get crisp edges without disintegration.
This method produces a versatile side that pairs well with many dishes where you want a crisp roasted potato texture without deep frying. Adjust cooking times or temperatures if your air fryer varies or if you desire more crunch, and avoid overcrowding the basket for even crispness.
Ingredients
- 1 lb potato 1.5-2 inches diameter, small, 9-10 count
- 1 teaspoon salt for water
- 2 tablespoon olive oil
- 4 garlic lightly crushed, cloves
- 1 rosemary sprig
For sprinkling
- black pepper freshly cracked, to taste
- sea salt to taste, flaky
Instructions
- Start by boiling the small potatoes in a pot of water with one teaspoon of salt until they're soft enough to pierce with a fork, typically around 15-20 minutes. Drain them and allow them to cool slightly.
- Meanwhile, prepare the infused oil. Heat the olive oil over medium heat in a small pan or saucepan. Add the smashed garlic cloves and rosemary sprig. Cook until the garlic is fragrant and lightly golden, about 2-3 minutes. Remove from heat and set aside.
- Once the potatoes are cool enough to handle, place them on a cutting board lined with parchment paper. Place a square piece of parchment paper on top of each potato. Then, gently press down on each potato using the back of a flat-bottomed glass until it's about ¼-inch thick. The parchment paper helps prevent the potatoes from sticking and potentially breaking apart.
- Preheat your air fryer to 400°F (200°C) or 425°F for an oven.
- Then, brush the air fryer basket with the prepared garlic oil. Arrange the potatoes in the air fryer basket in a single layer, ensuring they're not touching. Brush the top of the potatoes with oil.
- Air fry the potatoes at 400°F (200°C) for 15-20 minutes, until they turn crispy and golden brown. Alternatively, if using an oven, bake for 25 to 35 minutes.
- Once cooked, carefully remove the potatoes from the air fryer and sprinkle them with freshly cracked black pepper and flaky salt to taste.
- Serve immediately. Enjoy!
Notes
- Boil potatoes just until tender to avoid mushy texture that breaks when smashed.
- Use gentle pressure when smashing to keep potato mostly intact and prevent crumbling.
- Smash potatoes directly in the air fryer basket if they tend to fall apart when transferred.
- Adjust cooking time or temperature if more crispness is desired based on your air fryer model.
- Do not overcrowd air fryer basket; cook in batches if necessary for even crisping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 780mg | 33% |
| Potassium | 257mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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