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Yesica Andrews

Garlicky Air Fryer Smashed Potatoes: Must-Try Recipe

These Garlicky Air Fryer Smashed Potatoes are crispy on the outside and fluffy on the inside, making them a perfect side dish. This recipe features the irresistible flavors of garlic and herbs, delivering a deliciously savory bite every time. A must-try for fans of Crispy Garlic Parmesan Air Fryer Smashed Potatoes and anyone looking to elevate simple potatoes to a new level.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 132
Ingredients Method Notes

Ingredients
  

  • 1 pound Yukon Gold potatoes approx. 4 small potatoes
  • 2 tablespoons melted vegan butter or margarine sub for cooking oil if preferred OR vegetable broth for oil free
  • 3 cloves garlic peeled + minced
  • 1 teaspoon dried parsley
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon black pepper or to taste

Method
 

  1. Scrub your potatoes very well since you'll be eating the skins. Then place them in a pot and fill with water that covers one inch above the potatoes. Add a teaspoon of salt and bring to a boil. Cook until a fork pierces the potatoes, but they still remain intact, approx. 18 minutes. Do NOT overcook, or they will break when you smash them.
  2. While the potatoes are cooking, melt the butter (if using) in a small saucepot. Then mix in the minced garlic and seasoning and set aside.
  3. Drain the potatoes and transfer to a cutting board to let cool for a few minutes, until easy to handle. Use a large fork or potato masher to carefully smash the potatoes until flattened to approx. half an inch thick. (Careful: do not overly smash them, or they may break.)
  4. Brush both sides of the potato with your seasoned butter mixture and transfer to your basket, leaving plenty of space in between each one. Air fry at 400 degrees F for 8-12 minutes, or until desired crispiness is reached.

Notes

  • Salt your cooking water OR use broth to boil your potatoes for enhanced flavour.
  • Use small potatoes for best results. Large potatoes will take longer to cook, they won’t get as crispy, and they’re more difficult to handle once smashed.
  • Position your potatoes in the basket with plenty of space in between each one, for proper airflow, and so you don’t need to flip them.
  • Let the potatoes cool for a few minutes after boiling to make them easier to handle and smash without breaking them.