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Air fryer smashed mini potatoes with crispy golden edges, fluffy potato centers, flaky sea salt, fresh parsley, and a drizzle of olive oil, served as an easy and flavorful side dish.
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Air Fryer Smashed Mini Potatoes – Crispy, Golden, and Foolproof

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4

Ingredients

  • 1.5 to 2 pounds mini potatoes baby golds or baby reds work best
  • 2 –3 tablespoons olive oil or avocado oil
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder optional, but great for depth
  • 1/2 teaspoon smoked paprika or sweet paprika
  • Fresh herbs like parsley chives, or dill for garnish
  • Optional finishes: grated Parmesan lemon zest, red pepper flakes, or a drizzle of melted butter
  • For par-cooking: Water and 1 teaspoon salt if boiling on the stove

Instructions

  • Par-cook the potatoes. Add mini potatoes to a pot, cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil, then simmer 10–12 minutes until fork-tender but not falling apart.
  • Drain well and let them steam-dry 2–3 minutes. (Alternatively, microwave in a covered dish with a splash of water for 6–8 minutes until tender.)
  • Preheat your air fryer to 400°F (200°C). A hot basket helps the crust form fast.
  • Smash gently. Place the cooked potatoes on a cutting board. Use the bottom of a glass, a measuring cup, or a fork to press down until each potato is about 1/2 inch thick. Aim for cracked edges, not mashed flat.
  • Season and oil. In a large bowl, whisk olive oil with salt, pepper, garlic powder, onion powder, and smoked paprika.
  • Add the smashed potatoes and toss carefully to coat. Make sure the oil reaches all those craggy edges for maximum crisp.
  • Arrange in the basket. Lay the potatoes in a single layer in the air fryer. Don’t stack. Work in batches if needed for even crisping.
  • Air fry until golden. Cook 10–14 minutes, flipping halfway.
  • They’re done when the edges are deep golden and the centers feel tender. If you like extra crunch, add 2–3 more minutes.
  • Finish with flair. Toss with chopped herbs and, if you like, a sprinkle of Parmesan, a squeeze of lemon, or a pinch of red pepper flakes. Taste and adjust salt.
  • Serve hot. These are best right away, while the edges are shatter-crisp and the middles are soft.