The Best Air Fryer Smashed Potatoes Recipe

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The Best Air Fryer Smashed Potatoes Recipe

These Air Fryer Smashed Potatoes are crispy on the outside, fluffy in the middle, and ridiculously easy to make. They’re a fun twist on basic roasties - perfect for mixing up your Sunday roast or adding something a bit different to midweek dinners.

5 from 2 votes

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings portions

Author Chloe

Equipment

Air Fryer

Electric Kettle

Vegetable (Speed) Peeler

Sharp Knife - Large

Chopping Board - Plastic

Saucepan - Medium

Silicone Tongs

1 Jam Jars or heavy bottomed glass

Ingredients

600 g Potatoes - Floury
2 tsp Fine/Table Salt
2 tbsp Vegetable Oil
2 tsp Sea Salt Flakes
1 tsp Vegetable Spray Oil - or more to just drizzle

Instructions

Put a kettle of water on to boil.
Half fill a medium saucepan with cold water.
Peel 600g Potatoes and put each into the pan of water as you peel it. This stops the potato discolouring. Make sure to cut off any brown or nasty spots on the potatoes.
Cut each potato into chucks around the size of a golf ball. You can vary the number of cuts on each potato depending on its size. You also don’t have to cut everything straight. The more faces and edges to a potato chunk, the more opportunity for crispiness.
Replace the chunks back into the cold water as you work.
Once the kettle has boiled and everything is cut, drain the cold water out of the pan using a colander.
Return the potatoes to the pan and cover with boiling water. Add 2 tsp Fine Salt and give it a stir.
Boil the potatoes on a medium high heat for roughly 20 minutes. Test the potatoes with a small knife. They want to be almost cooked through. The best roast potatoes are made when you are convinced that you over boiled them!
As the potatoes are nearly cooked, start the preheat setting on your air fryer if required.
Drain the potatoes well and leave them to sit for a minute and steam. You want as much water to evaporate off as possible.
Sprinkle over 2 tsp Sea Salt Flakes and 1 tbsp Vegetable Oil.
Toss the potatoes in the oil and salt. You can be a little rough as you want to chuff up the edges of the potatoes, You don't want to be so rough that you make mash.
Move the potatoes to the air fryer. I do this with tongs to prevent them from breaking up.
Air fry for 10 minutes at 200℃/390℉.
At this point they will have started to get golden and crispy.
Take the potatoes out the air fryer and place them onto a board. You can do this one at a time if you prefer.
Use a jar or heavy based glass to press down on each of the potatoes to "smash" them.
At this point I like to add some more oil - around 1 tsp Vegetable Oil - a spray makes this easier.
Put the potatoes back into the air fryer. It doesn't matter if they aren't quite in one layer any more.
Air fry for a further 15 minutes at 200℃/390℉. Give them a couple of shakes if you feel so inclined.
If after that time you want them to have even more colour, keep cooking until you're happy with them.

Notes

This recipe is tested in a Cosori Lite (‎CAF-LI401S) with a 3.8 litre capacity. The square(ish) shaped basket is 21cm x 21cm and 24cm on the diagonal.
Not all models advise preheating is required. Please follow the recommended instructions for your model. Mine has a specific preheat setting which is 4 minutes at 205c.
For this recipe, I managed to fit in around 600g (20 roast) potatoes with more than enough room for air flow. I would struggle to fit more after they're smashed.
As all air fryer models are a little different, you may find that you can fit more or less in at a time. Some models include stacking shelves which will increase capacity.
Required cooking times and temperatures can also vary between models and brands. If you know that your air fryer runs a little hotter than most recipes suggest, use a lower temperature. And vice versa. Equally if you find that food cooks more quickly in your machine than instructions usually state, reduce the cooking time (or check it earlier) and vice versa.

Nutrition (Approx)