Garlic Parmesan Smashed Potatoes
Crushed baby potatoes, crisp and craggy, with garlic and parmesan.
Boil baby potatoes soft, squash them flat, then let the air fryer crisp all those craggy edges. Brushed with garlic oil and finished with parmesan, they turn out crunchy outside and fluffy within. The most requested side you can make.
👩🍳 Method
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1
Boil the potatoes in salted water for 12 to 15 minutes until a knife slides in easily. Drain and let them steam dry for a few minutes.
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2
Sit each potato on a board and press down gently with the base of a cup or a fork until it cracks and flattens to about 1.5 cm.
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3
Stir the oil, garlic and salt together and brush it over both sides of each smashed potato.
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4
Preheat to 200°C / 400°F. Air fry in a single layer for 12 to 16 minutes, until deep golden and crisp at the edges. No need to flip.
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5
Scatter the parmesan over and air fry 2 more minutes until melted and golden.
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6
Finish with parsley and a little extra salt. Serve hot as a side or with a dip.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
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♨️ Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Let the boiled potatoes steam dry before smashing, or they crisp less.
- Do not smash too thin. About 1.5 cm keeps a fluffy middle under the crunch.
🔀 Make it your own
- Add chilli flakes to the garlic oil for a spicy version.
- Finish with a dollop of sour cream and chives, loaded-potato style.
📦 Storing & reheating
Best straight away. Re-crisp leftovers at 200°C for 4 to 5 minutes; they will not crisp again in a microwave.
❓ Frequently asked
Do you boil potatoes before air frying?
For smashed potatoes, yes. Boil until tender first, then smash and air fry at 200°C / 400°F so the craggy edges turn crisp.
Why are my smashed potatoes not crispy?
Usually too much surface moisture or too little oil. Steam-dry after boiling, brush well with the garlic oil, and give them the full time.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
