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Crispy Air Fryer Smashed Potatoes

The crispiest Air Fryer Smashed Potatoes ever! Golden, buttery, and garlic-loaded with a fluffy interior. Ready in 25 minutes with simple ingredients.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 210 kcal

Ingredients
  

  • 1.5 lbs baby Yukon Gold potatoes
  • 2 tbsp salt for boiling water
  • 1 tbsp white vinegar
  • 3 tbsp unsalted butter melted
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp fresh thyme chopped
  • 1 tsp fresh rosemary chopped
  • 1/3 cup fresh Parmesan grated
  • 1/2 tsp black pepper
  • Flaky salt for finishing

Instructions
 

  • Boil potatoes in heavily salted water with vinegar until fork-tender, about 15-20 minutes.
  • Drain and let potatoes steam-dry for a couple of minutes.
  • Smash each potato flat using a flat-bottomed glass until craggy edges form.
  • Whisk together melted butter, olive oil, garlic, thyme, and rosemary, then brush generously over the potatoes.
  • Sprinkle Parmesan and black pepper over the top of each potato.
  • Air fry at 400°F for 15-18 minutes, flipping halfway, until deeply golden and crispy.
  • Garnish with fresh herbs and flaky salt, then serve immediately.

Notes

  • The vinegar in the boiling water softens pectin, which is essential for getting craggy, crispy edges when smashing.
  • Use a flat-bottomed glass or measuring cup to smash potatoes evenly without pressing them into mush.
  • Re-crisp leftovers in the air fryer at 400°F for 2-3 minutes; avoid the microwave, which softens the crust.