These Air Fryer Garlic Parmesan Smashed Potatoes are incredibly easy to make, so crispy, and brushed with a buttery garlic parmesan mixture. Truly cannot go wrong with these along with any meal for any occasion.
INGREDIENT NOTES AND SUBSTITUTIONS:
- Yukon Gold Baby Potatoes: I find these to be the creamiest potatoes so they're my favorite for this dish because the creamy/crispy combination is great.
- Substitution: Red skinned baby potatoes. They won't hold together as well, but still yummy.
- Olive Oil: Just a little olive oil to help them get golden and crispy.
- Substitution: avocado oil, sunflower oil, vegetable oil, canola oil
- Butter: Unsalted butter! The base of the garlic mixture – heating the butter then adding the garlic infuses that garlic flavor throughout the butter and it's oh so delicious.
- Substitution: You could use salted butter, but then I'd skip adding the extra salt to the butter mixture.
- Garlic: Plenty of it!
- Parmesan Cheese: Freshly grated is always my preferred but pre-grated is perfectly fine here!
- Substitution: You could use pecorino instead.
- Fresh Parsley: Topping these crispy smashed potatoes with a sprinkle of fresh parsley really brings them to life!
- Substitution: Your favorite fresh herb! Rosemary, thyme, or dill would be great.
KITCHEN TOOLS:
- Air fryer (this is the one I have: The Ninja Foodi 5 in 1) – if you're on the fence about air fryers and want a quick read to maybe help you make up your mind, here's an article from The Kitchn
- Large pot
- Large baking sheet
- Cup (or other object to smash potatoes)
- Chef's knife
- Cutting board
- Basting brush
- Heat safe spatula
HOW TO MAKE AIR FRYER SMASHED POTATOES:
- Boil the potatoes. In a large pot, add your potatoes, a large 3-finger pinch of kosher salt, and enough water to cover about 2 inches above them. Then bring the water to a boil and cook for about 20-25 minutes until fork-tender, then drain the water.
- Smash the potatoes. Lay out the potatoes on a large baking sheet and drizzle them with 2 tablespoon olive oil and mix it around to coat them all. Using your preferred potato smashing object, gently smash them until about ½ inch thick, then sprinkle both sides with salt and pepper.
- Prep the garlic butter. In a skillet over low heat melt your butter. While the butter Is melting chop your garlic. Once the butter is melted, add the chopped garlic, grated parmesan, 1 teaspoon salt, and ½ teaspoon pepper.
- Air fry! Set your air fryer to 400℉ and allow it to preheat. Add the potatoes in a single layer (you may need to do multiple batches) and cook for 12 minutes. After 12 minutes, brush on the garlic butter mixture and return to air frying for a final 3 minutes. Remove and do your next batch (if needed). Serve with fresh chopped parsley.
FAQs:
Absolutely not! You could do the exact same process but in the oven instead. I'd recommend increasing the heat to 425℉ in the oven though. All the potatoes can likely fit in a single layer on one large baking sheet (vs having to do the two batches in the air fryer).
You can! Just leave the potatoes in the air fryer unbothered for the 15 minutes.
Yes! You can definitely just use dry herbs/spices. If you do this, feel free to sprinkle them on after you smash them along with the salt and pepper (for the most surface area coverage). A few suggestions:
- Garlic powder, onion powder
- Garlic powder, onion powder, cayenne
- Garlic powder, onion powder, smoked paprika
- Garlic powder, onion powder, dried/fresh rosemary and/or dried/fresh thyme
- Italian seasoning
There's a bunch of different things you can use! Below is a quick list:
- Bottom of a regular cup
- Bottom of a measuring up
- Bottom of a mason jar
- Fork
- Back of a spatula
Use dairy free butter and skip the parmesan cheese (or use a dairy-free alternative).
When making this my boyfriend off-the-cuff made a quick dipping sauce that was DELISH. 3 parts dijon mustard, 2 parts honey mustard, 1 part sriracha.
MORE POTATO RECIPES:
- Potatoes Au Gratin
- Loaded Twice Baked Potatoes
- Smashed Potatoes with Chimichurri
- Roasted Potatoes with Paprika Mayo
Air Fryer Garlic Parmesan Smashed Potatoes
INGREDIENTS
- 1.5 lb yukon gold baby potatoes
- 2 tablespoon olive oil
- 3 tablespoon butter
- 4-6 cloves minced garlic (about 2 tbsp)
- ¼ cup freshly grated parmesan cheese
- Fresh chopped parsley for serving
- Kosher salt
- Black pepper
INSTRUCTIONS
- In a large pot, add your potatoes, a large 3-finger pinch of kosher salt, and enough water to cover about 2 inches above them. Bring the water to a boil and cook for about 20-25 minutes until fork-tender, then drain the water.
- Lay out the potatoes on a large baking sheet. Then drizzle them with 2 tablespoon olive oil and mix around to coat them all. Gently smash them until about ½ inch thick. Sprinkle both sides with 1 teaspoon salt and ½ teaspoon pepper.
- In a skillet over low heat melt your butter. While it's melting, chop your garlic. Once the butter is melted, add the chopped garlic, grated parmesan, ½ teaspoon salt, ¼ teaspoon pepper.
- Set your air fryer to 400℉ and allow it to preheat. Add the potatoes in a single layer (you may need to do multiple batches) and cook for 12 minutes. After 12 minutes, brush on the garlic butter mixture and return to air frying for a final 3 minutes. Remove and do your next batch (if needed). Serve with fresh chopped parsley.
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