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Close up of a tray of smashed potatoes with a bowl of pesto, with a spoon in the pesto.

Air Fryer Smashed Potatoes

Print Recipe
These air fryer smashed potatoes are crispy and crunchy on the outside, and light and fluffy on the inside. They're easy to make, vegan, and go perfect with almost any meal.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 4 servings
Calories 196
Author Jessica Hylton

Ingredients

  • 1 lbs baby potatoes small, or cut in half if bigger, washed and patted dry
  • ½ - 1 tsp flaky sea salt for topping
  • 1 ½ - 2 tbsp olive oil
  • pesto optional
  • shredded vegan cheese optional

Instructions

  • Add your potatoes into the base of your air fryer.
  • Air fry at 400°F for 20 minutes until cooked through.
  • Remove potatoes and place on a large baking sheet. Using the bottom of a class, smash the potatoes slightly.
  • Drizzle with the olive oil all over both sides of the potatoes. You want to really coat them in oil!
  • Add the potatoes back into the air fryer, leaving enough space so they don’t touch (you may have to do multiple rounds but it’s worth it!). Sprinkle with sea salt all over.
  • Air fry again at 400°F for 8 minutes. Remove and serve with any dip, or top with pesto, shredded vegan cheese, or more sea salt, and enjoy!

Video

Notes

Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat in an air fryer at 400F.

Nutrition

Calories: 196kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 879mg | Potassium: 478mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg