These air fryer smashed potatoes are one of my favorite side dishes to make. They’re crispy on the outside, creamy on the inside, and so easy to put together.
The air fryer does an amazing job here. It gets the edges really golden and crunchy without needing a ton of oil.
You start by boiling baby yukon gold potatoes until they’re tender, then you smash them flat and season them up. Simple stuff.
Once they come out of the air fryer, you hit them with some parmesan and fresh chives. Served with a little sour cream on the side, they’re honestly hard to stop eating.
Whether you’re making these as a side for dinner or just as a snack, they always turn out great. Let me show you how to make them.
Why You’ll Love This Recipe
Unbelievably Crispy Edges – The air fryer gets those smashed edges ridiculously golden and crunchy in a way your oven just cannot match.
Creamy on the Inside – Yukon Gold potatoes stay buttery and soft in the center while the outside turns perfectly crisp.
Loaded With Flavor – The smoked paprika and garlic powder create a savory seasoning blend that makes every bite absolutely addictive.
Ingredients
- 1.5 lb Baby Yukon Gold Potatoes
- 3 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 3 tbsp Parmesan Cheese, finely grated
- 2 tbsp Fresh Chives, chopped
- Sour Cream, for serving
How To Make
Step 1
Place the baby yukon gold potatoes in a large pot and cover with cold water by about 2 inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 18 minutes, until the potatoes are fork-tender all the way through.
Step 2
Drain the potatoes well and let them cool for about 5 minutes until you can handle them. Place each potato on a cutting board and use the bottom of a heavy mug or a flat spatula to press down firmly, smashing each potato to about 1/2 inch thickness. You want them flattened but still holding together.
Step 3
In a small bowl, mix together the garlic powder, smoked paprika, onion powder, salt, and black pepper.
Step 4
Brush both sides of each smashed potato generously with olive oil. Sprinkle the seasoning mixture evenly over the tops.
Step 5
Preheat the air fryer to 400 degrees F. Arrange the smashed potatoes in a single layer in the basket, working in batches if needed. Air fry for 15 to 18 minutes, flipping once halfway through, until the edges are deeply golden and the surfaces are very crispy.
Step 6
Transfer the smashed potatoes to a serving platter. Immediately sprinkle with grated parmesan cheese and chopped chives. Serve hot with sour cream on the side.
Tips
Start With Cold Water
Put the potatoes in cold water before turning on the heat. If you drop them into already boiling water, the outside cooks way faster than the inside, and you’ll end up with potatoes that fall apart on the outside but are still hard in the middle.
Starting with cold water lets the heat build up slowly and evenly, so by the time they’re done, they’re perfectly tender all the way through. That’s what makes them smash cleanly without crumbling into pieces.
Don’t Smash Them While They’re Too Hot
When the potatoes come straight out of the boiling water, they’re super soft and full of steam. If you try to smash them right away, they’ll completely fall apart and you’ll have a mess instead of a nice flat potato.
Let them sit and cool for about 5 minutes. They’ll firm up just enough on the outside to hold their shape when you press down. You want them warm but not falling-apart hot.
If some still break apart a little around the edges, that’s actually fine. Those broken edges get extra crispy in the air fryer.
How to Smash Them the Right Way
Use the flat bottom of a heavy mug or a measuring cup and press down in one firm, even motion. Don’t twist or wiggle it around – that’s what causes the potato to break into chunks instead of flattening out nicely.
You’re going for about 1/2 inch thick. Thin enough to get crispy, but thick enough that the inside stays creamy. If you go too thin, they’ll dry out in the air fryer and turn into chips instead of having that soft center.
Related Recipes
- Air Fryer Crispy Smashed Potatoes
- Air Fryer Baked Potatoes
- Air Fryer Garlic Parmesan Potato Wedges
- Air Fryer Loaded Baked Potatoes
- Air Fryer Loaded Potato Skins
Frequently Asked Questions
Can I use regular russet potatoes instead of baby Yukon Golds?
You can, but baby Yukon Golds really are the best pick here because they have a naturally creamy, buttery texture that crisps up perfectly in the air fryer. Russets tend to be starchier and drier, so they can fall apart more easily when you smash them.
If you do use russets, cut them into smaller chunks (about 1.5-inch pieces) before boiling so they cook evenly and are easier to work with. Just know the final texture will be a bit different – less creamy on the inside.
Air Fryer Smashed Potatoes
- 1.5 lb Baby Yukon Gold Potatoes
- 3 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 3 tbsp Parmesan Cheese, finely grated
- 2 tbsp Fresh Chives, chopped
- Sour Cream, for serving
- Place the baby yukon gold potatoes in a large pot and cover with cold water by about 2 inches. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 18 minutes, until the potatoes are fork-tender all the way through.
- Drain the potatoes well and let them cool for about 5 minutes until you can handle them. Place each potato on a cutting board and use the bottom of a heavy mug or a flat spatula to press down firmly, smashing each potato to about 1/2 inch thickness. You want them flattened but still holding together.
- In a small bowl, mix together the garlic powder, smoked paprika, onion powder, salt, and black pepper.
- Brush both sides of each smashed potato generously with olive oil. Sprinkle the seasoning mixture evenly over the tops.
- Preheat the air fryer to 400 degrees F. Arrange the smashed potatoes in a single layer in the basket, working in batches if needed. Air fry for 15 to 18 minutes, flipping once halfway through, until the edges are deeply golden and the surfaces are very crispy.
- Transfer the smashed potatoes to a serving platter. Immediately sprinkle with grated parmesan cheese and chopped chives. Serve hot with sour cream on the side.