Extra-Crisp Air-Fryer Smashed Potatoes
Air-fryer smashed potatoes deliver craggy, golden edges without a tray of oil. The secret is steam-drying, a firm smash and enough space.
Samla2 min read
Boil them first. Always.
Putting raw potatoes in an air fryer and hoping for the best gives you tough little stones. Boil them until properly tender, let the steam escape, then squash them hard enough to split the skins. Those ragged edges are the whole point: they turn crisp while the middle stays fluffy.
Smashed potatoes were still among the most shared recipes in this June 2026 TikTok roundup.
Ingredients
- baby potatoes
- rapeseed oil
- garlic powder
- smoked paprika
- fine salt
- Greek yogurt
- lemon, zest and juice
- parsley, chopped
- Black pepper, to taste
Method
- Boil the potatoes in salted water for 15 to 20 minutes, until a knife slides through easily. Drain and steam-dry for 5 minutes.
- Place each potato on a board and press it to about 1.5 cm thick with the base of a glass.
- Brush both sides with oil, then season with garlic powder, paprika, salt and pepper.
- Air-fry in one layer at 200°C for 15 to 20 minutes, turning once, until deeply golden. Work in batches rather than overlapping them.
- Mix the yogurt with lemon zest, 1 tbsp lemon juice and half the parsley. Serve with the potatoes and remaining parsley.
The short version
Cook the potatoes until fully tender, let surface moisture evaporate, and leave air between them. A gentle half-smash leaves too little rough surface; press firmly enough for the skins to split.
No air fryer?
Roast at 230°C on a preheated metal tray for 25 to 30 minutes. Turn once and use a little more oil.
