📝 About This Recipe
These air-fried smashed potatoes are the ultimate culinary hybrid, offering the creamy interior of a baked potato with the irresistible, jagged crunch of a deep-fried chip. By par-boiling the tubers before smashing and air-frying, we achieve a glass-like exterior that traps a luxurious garlic-herb infused oil in every crevice. This modern side dish is a guaranteed crowd-pleaser that elevates the humble potato to gourmet status with minimal effort.
🥗 Ingredients
The Potatoes
- 1.5 pounds Baby Yukon Gold potatoes (uniform in size for even cooking)
- 1 tablespoon Kosher salt (for the boiling water)
Infused Herb Oil
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter (melted)
- 3 cloves Garlic (finely minced or pressed)
- 1 teaspoon Fresh rosemary (finely chopped)
- 1 teaspoon Fresh thyme (leaves stripped from stem)
- 1/2 teaspoon Smoked paprika (for color and depth)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Fine sea salt (to taste)
Garnish & Finishing
- 1/4 cup Parmesan cheese (finely grated)
- 1 tablespoon Fresh chives (minced)
- 1 pinch Flaky sea salt (such as Maldon, for finishing)
- 1 piece Lemon wedge (optional for a bright finish)
👨🍳 Instructions
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1
Place the baby potatoes in a large pot and cover with cold water by at least an inch. Add the tablespoon of kosher salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
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3
While the potatoes boil, whisk together the olive oil, melted butter, minced garlic, rosemary, thyme, smoked paprika, black pepper, and fine sea salt in a small bowl.
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4
Drain the potatoes thoroughly and let them sit in the colander for 5 minutes to steam dry. Moisture is the enemy of crispiness!
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5
Preheat your air fryer to 400°F (200°C) for at least 5 minutes.
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6
On a large cutting board or baking sheet, place a potato and gently press down with the bottom of a heavy glass or a potato masher until it is about 1/2-inch thick. Repeat with all potatoes.
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7
Using a pastry brush, generously coat both sides of each smashed potato with the infused herb oil mixture.
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8
Place the potatoes in the air fryer basket in a single layer. Do not overcrowd; work in batches if necessary to ensure air circulation.
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9
Air fry at 400°F for 15 minutes. At the 10-minute mark, carefully flip the potatoes using tongs.
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10
After 15 minutes, sprinkle the grated Parmesan cheese evenly over the tops of the potatoes.
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11
Air fry for an additional 3-5 minutes, or until the edges are deep golden brown and the cheese is crispy and lacy.
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12
Remove the potatoes from the air fryer and immediately sprinkle with fresh chives and a pinch of flaky sea salt.
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13
Allow to cool for 2 minutes before serving to let the exterior fully crisp up.
💡 Chef's Tips
Choose Yukon Gold potatoes over Russets for the best creamy-to-crunchy ratio. Always start the potatoes in cold water to ensure they cook evenly from the center out. Ensure the potatoes are very dry after boiling; any surface water will cause them to steam rather than crisp in the air fryer. If the potatoes are sticking to your 'smasher,' place a small piece of parchment paper between the potato and the glass. For an extra kick, add a pinch of cayenne pepper or red chili flakes to the herb oil mixture.
🍽️ Serving Suggestions
Serve as a side to a pan-seared ribeye steak or roasted chicken. Pair with a cold, creamy dipping sauce like Garlic Aioli or Truffle Mayo. Enjoy alongside a crisp Caesar salad for a light but satisfying lunch. These make excellent appetizers when topped with a dollop of sour cream and a tiny bit of caviar or smoked salmon. Serve with a chilled glass of Sauvignon Blanc or a light pilsner to cut through the richness.