This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
đź’ Why you’ll love this recipe
There are many reasons to love this recipe, but I’ll list the top three below:
Air fryer and baked versions: I love making crispy air fryer smashed potatoes, but when I want to make a large batch, I use the oven. I’ve included instructions here for both ways. Vegan and gluten-free: These potatoes are a great side for many dietary restrictions since they’re vegan and gluten-free (unless you top with cheese!) Simple ingredients, easy recipe: This recipe needs very basic ingredients and involves smashing some potatoes, spicing them up and roasting them. Almost as easy as these air fryer frozen French fries! Easy! Ready in under an hour: Regardless of whether you bake or air-fry, this recipe is ready in an hour, making it a perfect snack for all occasions!
Ingredient Notes and Substitutions
Choosing the right potatoes: I like Yukon Gold baby potatoes but you can also use red potatoes for something more “meaty” (the skins are also more flavorful). In terms of size, going for smaller potatoes will help make each piece a delectable, bite-sized snack. If you have medium sized potatoes, just chop them up so you can get the perfect bite! Totally okay to use tricolor medleys - but make sure you’re watching the darker ones at the end so they don’t end up burning. Extra crispiness: If you have some chickpea flour on hand, grab that as well for the crispiest smashed potatoes you’ll ever make! Adjusting spice and flavor: The turmeric adds a beautiful golden color, while the red chili powder gives it a tangy kick (but you can tone it down if you want a less spicier version or use cayenne or paprika instead).
đź“– Make Baked or Air Fryer Smashed Potatoes!
Preheat oven or air fryer and precook the potatoes
Preheat the air fryer to 400°F.
Similar to making mashed potatoes, you will start by parboiling the potatoes (no need to peel them!) I recommend rinsing the potatoes and then throwing them in a pot of fresh cold water and bringing them to a boil. If you are using medium sized potatoes (like I am) - quarter them so they’re the right size!
Alternatively, just throw the potatoes in the air fryer for 15 minutes to precook it until the potatoes are fork tender.
This process typically takes about 15 to 20 minutes. You’ll know they’re cooked when you insert a fork and it goes straight through. Drain the potatoes and let them cool for a few minutes in a mixing bowl.
Prepare the seasoning
While the potatoes are cooling down, add turmeric, red chili powder, and garlic powder to olive oil and give it a good whisk. We’re going to coat the potatoes with this seasoned oil before we pop them into the oven. Note that I use Kashmiri red chili powder, which is quite potent - however, you can adjust this spice level to your taste! Pour all the seasoned oil into the mixing bowl with the potatoes and give it a good toss to coat all the potatoes evenly.
Make baked smashed potatoes
Place the potatoes on a baking sheet with sufficient spacing between them. Using a large fork or a cup, smash the potatoes flat (thinly) in a crisscross pattern so you can get a nice crispy texture once you bake them. Drizzle remaining seasoned oil on the potatoes to your liking.
Make air fryer smashed potatoes
Similar to baking, using a large fork or a cup, smash the potatoes flat (thinly) in a crisscross pattern. Place the potatoes evenly in the air fryer basket, leaving sufficient room besides the potatoes. Depending on the size of your air fryer, you might need to roast the potatoes in batches.
Bake or air-fry to perfection!
I typically recommend cooking the potatoes at 425°F for about 25 minutes, but this timing will depend a bit on your oven or air fryer. I suggest taking a peek at the 15 minute mark to see how the potatoes are faring and flipping them so each side can get a nice crispy layer on the outside. Once they’re nice and golden brown, your potatoes are done! You can choose to just eat the potatoes as is, garnish with just more salt, pepper and/or fresh herbs (e.g. parsley) to keep it vegan or you can add a bit of fresh grated cheese! Delicious regardless of what you choose at this stage. You’ll want to follow these five tips to make sure that you make the perfect air fryer smashed potatoes each time!
🍴 Serving & storage suggestions
The recipe as written is vegan, but if you’re vegetarian, you can add some parmesan on the potatoes. You can also top with some finely cut up scallions and/or fresh herbs. You want them creamier? Add a dollop of vegan sour cream for a punch of flavor. I typically serve these by themselves, but I love recommending two great dipping options: spicy ketchup (add a few red pepper flakes and/or habanero hot sauce) or a spicy aioli (add habanero hot sauce to vegan mayo).
Store smashed potatoes
To store the smashed potatoes after they’re roasted, wrap them up tightly with plastic wrap and then place them in the fridge. They should be okay for a couple of days this way. Once you’re ready to eat them again, just pop them in the oven or air fryer at 350F for 5 to 10 minutes until crispy again. I don’t recommend microwaving them because that makes them mushy!
Make smashed potatoes ahead of time
You can make these crispy smashed potatoes ahead of time! To do that, boil the potatoes, smash it, and then wrap it with plastic wrap around the entire baking sheet tightly and then throwing it in the fridge, ideally the night before you need to make them. This is particularly helpful when you’re meal-prepping for a large family meal the next day, or for occasions like Thanksgiving when you have a ton of stuff going on. Then, 40 minutes before eating, remove from fridge and proceed with the rest of the steps. If you liked this recipe, check out my other amazing potato recipes:
đź“– Recipe
Ingredients for making smashed potatoes in air fryer: How to boil your potatoes if you’re not using baby potatoes: How to make the seasoning mix for the smashed potatoes: Toss and coat the potatoes before smashing: Checking on the smashed potatoes in your oven:
