What type of potatoes should I use for smashed potatoes?

In my opinion, the best type of potatoes for smashed potatoes are new (aka "baby") potatoes, that are around 1 1/2 - 2 inches in length. You can use any variety of baby potatoes, such as yellow, red, or blue potatoes. I would avoid using the very tiny baby potatoes (under 1 inch in length), because in my experience they can get kind of tough after air frying since there isn't much creamy interior to these itty bitty potatoes.

Do I have to boil the potatoes first before smashing?

In order to actually create the "smash" in the smashed potato, you need to pre-cook the potatoes so they are soft. You can do this in a variety of ways, including steaming, boiling, or even air-frying. In this recipe, I chose to steam the potatoes in the microwave, because it's very quick and super easy!

What if the potatoes don't all fit in my air fryer?

If the potatoes don't all fit into the air fryer at one time, you can cook them in two batches. It's better to cook them in two batches, rather than crowding them in the air fryer. They should all fit in a single layer without overlap. Having enough space for air to circulate around the potatoes will ensure they get nice and crispy!

Easy Air Fryer Smashed Potatoes

Name: Air Fryer Smashed Potatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound new (aka "baby") potatoes (see note 1), scrubbed with water; 2 tablespoons olive oil (or other cooking oil); 1/2 teaspoon dried crushed rosemary; 1/2 teaspoon dried thyme; 1/2 teaspoon garlic powder; salt, to taste (recommended: flaky sea salt)

Air Fryer Smashed Potatoes

smashed potatoes in parchment paper with side of sour cream.

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Use your air fryer to make the most perfectly crispy and brown smashed potatoes! By steaming the potatoes in the microwave first, you can make these smashed potatoes in only about 25 minutes.

Author: Kate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: air fry, microwave
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 pound new (aka "baby") potatoes (see note 1), scrubbed with water
2 tablespoons olive oil (or other cooking oil)
1/2 teaspoon dried crushed rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
salt, to taste (recommended: flaky sea salt)

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Instructions

Precook the potatoes:

Pierce each potato with a fork and add to a medium, microwave-safe bowl. Add about 3 - 4 tablespoons of water to the bowl. Cover the bowl with microwave-safe plastic wrap, leaving at least a 1 inch (2.5 cm) gap between the top of the potatoes and the plastic. Leave a 1 inch (2.5 cm) space uncovered to serve as a vent. (Or, cover the bowl with a vented lid designed for microwave use.)
Microwave the potatoes on high for 5 - 8 minutes, or until the potatoes are fork-tender. Then remove the lid (be careful of trapped steam and hot water clinging to the lid!) and let the potatoes sit for a minute or two, until they are cool enough to handle.

Season and smash the potatoes:

Stir together the oil, dried rosemary, dried thyme, and garlic powder in a small bowl.
Right before you are ready to smash the potatoes, pre-heat the air fryer to 400 degrees F (205 degrees C).
Place the potatoes onto a clean work surface. Dry each potato with a paper towel. Using either a spatula, potato masher, or glass with flat bottom, smash each potato to about 1/2 inch (1.3 cm) in thickness.
Drizzle the seasoned oil onto the surface of each potato. Sprinkle the potatoes with salt to taste.

Air fry the potatoes:

Using a spatula, place the smashed potatoes into the pre-heated air fryer, evenly spaced and in a single layer (see note 3).
Air fry for 10 - 12 minutes, or until the potatoes are crispy and browned to your liking!

Notes

(1) You can use any type of new (aka "baby") potato. For best results, look for baby potatoes that are on the medium to large size (for baby potatoes!) - about 1 1/2 - 2 inches in length. Or, use larger potatoes cut into halves or quarters (depending on size). Cut the larger potatoes before pre-cooking and smash flesh-side up.

(2) You can substitute your favorite seasonings for those listed in the recipe. Cajun seasoning, lemon pepper seasoning, dried chives, dried parsley, dried oregano, dried dill, cayenne pepper, and/or red pepper flakes would all be great. If you're using a seasoning blend with salt added, go easy on adding additional salt to the potatoes.

(3) If the smashed potatoes don't all fit in a single layer, you can air fry them in two batches.

(4) Cook times are given in ranges; the exact times needed will vary based on your own appliances (microwave and air fryer), and how large the potatoes are. Adjust the cook times as needed.

(5) You can use the air fryer to pre-cook the potatoes instead of the microwave. Pierce the potatoes with a fork and cook them in a pre-heated 325 degree F air fryer for 18 - 22 minutes, or until fork-tender. Shake the air fryer basket halfway through the cook time.

The nutrition information below includes 1/2 teaspoon salt. This nutrition information is only an estimate by an online nutrition calculator; the nutrition counts of your dish may vary. This estimate should not be considered a substitute for professional medical, health, or nutritional advice. See full disclosure policy.

Nutrition

Serving Size: 1/4 recipe
Calories: 126
Sugar: 0 g
Sodium: 302 mg
Fat: 6.9 g
Saturated Fat: 0.9 g
Carbohydrates: 14.1 g
Fiber: 2.8 g
Protein: 2.9 g
Cholesterol: 0 mg

Find it online: https://nibbleanddine.com/air-fryer-smashed-potatoes/