These easy air fryer smashed potatoes are ready in about 25 minutes. This version speeds things up by steaming the potatoes in the microwave before smashing. If you prefer not to use a microwave, air fryer pre-cook instructions are included below.
Note: this recipe was originally published in 2023 and updated in 2026 with new photos and clarified instructions.
If you want a quick, flavorful potato side with crisp edges and soft centers, these air fryer smashed potatoes deliver. The potatoes are steamed until tender, gently smashed, then brushed with herb-seasoned oil before going into the air fryer. The result is crunchy, golden-brown outsides and creamy interiors—perfect dipped in sour cream or served alongside grilled meats and roasted vegetables.
Many smashed potato recipes call for par-boiling on the stovetop, but steaming the potatoes in the microwave saves time and reduces cleanup. Using the microwave plus a quick air fry, you can have this dish on the table in about 25 minutes total. If you prefer not to use the microwave, instructions for pre-cooking the potatoes in the air fryer are provided below.
Recipe ingredients
Ingredient notes
- New potatoes: Also called baby potatoes. Any variety works; look for potatoes about 1½–2 inches long for best results.
- Oil: Olive oil adds flavor, but use avocado, vegetable, or your preferred cooking oil if you like.
- Dried herbs and seasonings: A mix of garlic powder (or onion powder), dried thyme, and crushed rosemary works well. Seasonings are flexible—use what you enjoy.
Step by step photos
Quick overview of the process to make crispy smashed potatoes in the air fryer:
Best tool for smashing potatoes?
Any flat-bottomed tool works: a slotted spatula, the bottom of a glass, or a potato masher. A slotted spatula is a favorite because it’s wide enough to press without tearing and lets excess steam escape.
Other ways to pre-cook the potatoes
- Stovetop: Boil the potatoes in salted water until fork-tender, then drain and cool slightly before smashing.
- Air fryer: Pierce potatoes with a fork, place in a preheated air fryer at 325°F (165°C) and cook 18–22 minutes, shaking the basket once halfway through. Time varies by potato size and model.
Tips and tricks
- When removing a microwave cover, open it away from your face—hot steam and droplets can escape unexpectedly.
- Aim to smash potatoes to about ½ inch thickness. Too thin and they can fall apart; too thick and they won’t crisp well.
- If using larger potatoes, cut them into halves or quarters before pre-cooking and smash with the flesh facing up.
Flavor ideas
Beyond the garlic-thyme-rosemary blend, try these variations:
- Cajun seasoning for a spicy kick
- Lemon-herb seasoning for brightness
- Smoked or sweet paprika for depth
- Dried chives, parsley, oregano, or dill
- Cayenne or red pepper flakes for heat
If you use a seasoning blend that already contains salt, reduce added salt to taste.
Storage and reheating
- Store cooled smashed potatoes in an airtight container in the refrigerator for 3–4 days. They can be frozen for up to 3 months.
- To reheat from the fridge: air fry at 350°F (180°C) for 3–4 minutes, until warm and crisp.
- To reheat from frozen: air fry at 350°F (180°C) for 5–6 minutes, or until heated through.
Recipe FAQs
What type of potatoes should I use?
New or baby potatoes in the 1½–2 inch range work best. They have a good balance of creamy interior and thin skin that crisps nicely. Very tiny baby potatoes under 1 inch may become overly firm after air frying, so choose medium-to-large baby potatoes when possible.
Do I have to pre-cook the potatoes?
Yes. To smash them successfully you need tender potatoes. Pre-cooking options include microwaving (fastest), boiling, or air-frying. Microwaving is quick and convenient, which is why it’s used in this recipe.
What if they don’t all fit in my air fryer?
Cook in two batches rather than crowding the basket. Potatoes should be in a single layer with room for air to circulate so they crisp evenly.
What to serve with smashed potatoes
- Roasted or grilled chicken
- Pan-seared fish or cod with a lemon wedge
- Turkey burgers or beef patties
- Sautéed or roasted vegetables
- Green salad or steamed greens
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Air Fryer Smashed Potatoes — Recipe
Yield: 4 servings • Total time: 25 minutes
Ingredients
- 1 pound new (baby) potatoes, scrubbed
- 2 tablespoons olive oil (or other cooking oil)
- ½ teaspoon dried crushed rosemary
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- Salt, to taste (flaky sea salt recommended)
Instructions
Precook the potatoes
- Pierce each potato with a fork and place in a medium microwave-safe bowl. Add 3–4 tablespoons of water. Cover loosely with microwave-safe plastic wrap or a vented lid, leaving a gap for steam to escape.
- Microwave on high 5–8 minutes, or until potatoes are fork-tender. Remove the cover carefully, allowing steam to escape, and let potatoes cool until safe to handle.
Season and smash
- Stir together the oil, rosemary, thyme, and garlic powder in a small bowl.
- Preheat the air fryer to 400°F (205°C).
- Dry each potato and place on a work surface. Smash each to about ½ inch thickness with a spatula, glass, or masher.
- Brush or drizzle the seasoned oil over each smashed potato and sprinkle with salt.
Air fry
- Arrange potatoes in a single layer in the air fryer basket, leaving space for air to circulate.
- Air fry 10–12 minutes, until golden brown and crispy. If needed, cook in batches to avoid crowding.
Notes
- Adjust cook times based on your appliances and potato size.
- Try different herb and spice blends, but reduce added salt if using a seasoned mix that already contains salt.
- To pre-cook in the air fryer: pierce potatoes and cook at 325°F (165°C) for 18–22 minutes, shaking the basket once halfway through.
Nutrition (estimate)
- Serving size: ¼ recipe
- Calories: 126
- Fat: 6.9 g
- Carbohydrates: 14.1 g
- Protein: 2.9 g
- Sodium: 302 mg (estimate)