Air Fryer Smashed Potatoes
Ready in about 35 minutes.
Updated 7 September 2026
Crispy smashed potatoes with craggy golden edges and creamy, fluffy insides. The air fryer crisps every ridge of the flattened potatoes, giving maximum crunch and a garlicky, herby finish that outshines any roast potato.
Ingredients
- 700 g baby potatoes
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 tbsp chopped rosemary
Method
- 1Boil the baby potatoes for 12-15 minutes until fork-tender, then drain and steam-dry.
- 2Preheat the air fryer to 200°C (400°F).
- 3Place potatoes on a board and gently smash each flat with a glass.
- 4Brush both sides with the oil, garlic, salt, pepper and rosemary.
- 5Air fry for 18-22 minutes, flipping halfway, until deeply crisp and golden.
- 6Serve hot with an extra sprinkle of salt.
Tips for the best results
- Steam-dry the boiled potatoes so they crisp rather than steam.
- Smash to about 1 cm thick for the best crunch-to-fluff ratio.
- A little parmesan in the last 3 minutes adds a savoury crust.
Frequently Asked Questions
What temperature and time for air fryer smashed potatoes?+
Cook at 200°C / 400°F for 18-22 min, flip halfway.