Air Fryer Smashed Potatoes with Chimichurri Dipping Sauce
These air fried smashed potatoes are everything a potato should be. Crispy on the outside, soft and fluffy on the inside and perfectly seasoned with only a few simple spices.
The homemade chimichurri is bursting with the fresh flavors of garlic, parsley and cilantro and goes with just about everything. Save the extra for baked salmon or blackened salmon. It’ll keep for a few days and gets even better as the flavors blend together.
Smashed potatoes bake in two easy steps. They’re first cooked until soft, then removed from the air fryer to be smashed to expose the soft inside. The smashed potatoes are then returned to the air fryer for a crispy, crunchy, flavorful potato with different textures in each bite.
Pair these smashed potatoes with my favorite recipes like, bacon wrapped filet mignon or cast iron flank steak.
Why you’ll love this recipe
- Simple ingredients.
- Crispy potatoes with no deep frying.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for these Air Fryer Smashed Potatoes.
- Petit Golden Potatoes: you can use any variety of small potatoes. I like baby potatoes best for this recipe because they get crispy smashed potatoes whereas larger varieties are softer and fluffier. Red potatoes, Yukon golds, and mini potatoes are my favorites. The cooking time will vary depending on size of potatoes.
- Extra Virgin Olive Oil: coconut oil or avocado oil.
- Fresh Parsley
- Fresh Cilantro
- Shallot
- Lime Juice
- Fresh Garlic
- Olive Oil
- Red Wine Vinegar
Variations
- Add your favorite fresh herbs such as fresh rosemary or thyme.
- Add onion powder, garlic powder, red pepper flakes or cayenne pepper.
- Instead of the suggested recipe seasonings, use a sprinkle of parmesan cheese and homemade ranch seasoning after smashing them, prior to the second air fry.
Dietary Modifications
- This recipe is gluten-free and dairy-free as written.
How to make these air fryer air fryer smashed potatoes:
Step 1: wash and prep
Preheat your air fryer. While the air fryer is pre-heating wash and dry potatoes leaving the skin on.
Step 2: air fry
Add the whole potatoes to the air fryer basket in a single layer and cook at 400 degrees Fahrenheit for 20 minutes. Once done cooking, remove and check that the potatoes are fork tender to be smashed. You do not want to over cook the potatoes or they will turn into mashed potatoes if too soft.
Step 3: smash
Place the potatoes on a baking sheet and smash with bottom of a glass, potato masher or mason jar. Whatever you have on hand will work. Lightly press down on the potato until they’re smashed to at least 1/2 inch thick.
Step 4: season and cook potatoes again
While the potatoes are on the baking sheet drizzle the olive oil and seasonings over the tops. Place potatoes back in the air fryer pan. Try not to overlap, you may need to work in two batches if you have large potatoes and cannot fit them all. Once returned to the air fryer, cook at 400 degrees F for 15 minutes until crispy and golden brown.
Step 5: make chimichurri dipping sauce
Finely chop all ingredients and add to a small bowl with oil and vinegar. Mix together well and serve with potatoes, on steak or chicken and enjoy. Makes approximately 10 servings of chimichurri sauce. 81 calories: 8 F / 0 C / 8 F. Weigh your total and divide by 10.
Expert Tip!
Smash the potatoes before they’re overcooked and too soft (we want SMASHED potatoes not mashed potatoes) but still tender enough to be smashed.
Recipe FAQs
Store any leftover smashed potatoes in an airtight container for up to 3 days in the fridge. When you’re ready to reheat, use the oven or air fryer to crisp them back up, as the microwave tends to make them soggy.
Serve these with cast iron flank steak or bacon wrapped filet mignon for a full meal. The sauce pairs great with grilled steak and chicken.
Bring a pot of water to boil. Boil potatoes until soft – around 20 to 25 minutes. Alternatively, steam or microwave them. Drain and transfer to a paper towel to dry. Place on a baking sheet and smash, add oil and seasonings, bake at 390 degrees Fahrenheit for 40-45 minutes until crispy.
You can use any type of potato. I prefer these to be nice and crispy so I prefer smaller potatoes over medium. Medium potatoes will have a more fluffy inside and be a little denser. Both are delicious!
Check out some of our other easy air fryer recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Air Fryer Smashed Potatoes
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Equipment
- Air Fryer
Ingredients
- 2 lbs. golden petite potatoes washed and chopped
- 1 Tbsp. olive oil
- 1/2 Tbsp. salt
- 1/2 Tbsp. Italian seasoning
- 1/2 Tbsp. garlic powder
- fresh cracked black pepper
Chimichurri Sauce
- 1 cup fresh parsley finely chopped
- 1 cup fresh cilantro finely chopped
- 1/2 shallot finely chopped
- 1/2 lime juiced
- 3 garlic cloves minced
- 6 Tbsp. olive oil
- 3 Tbsp. red wine vinegar
- salt and pepper to taste
Instructions
- Pre-heat the air fryer.
- While the air fryer is pre-heating, wash and dry potatoes, leaving the skin on.
- Add the whole potatoes to the air fryer basket and cook at 400 degrees Fahrenheit for 20 minutes.
- Remove and check the potatoes are fork tender enough to be smashed. You do not want to over cook them. They will turn into mashed potatoes if they are too soft.
- Place the potatoes on a baking sheet and smash with bottom of a glass, coffee cup or mason jar. Lightly press down on the potato until they're smashed to at least 1/2 inch thick.
- While the potatoes are on the baking sheet, drizzle the olive oil and seasonings over the tops.
- Place the potatoes back in the air fryer basket. Try not to overlap, you may need to work in two batches if you have larger potatoes and cannot fit them all.
- Once returned to the air fryer, cook at 400 degrees Fahrenheit for 15 minutes until crispy and golden brown.
For the chimichurri sauce:
- Finely chop all ingredients and add to a small bowl with oil and vinegar. Mix together well and serve with potatoes.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Do not over cook the potatoes or else they will turn to mashed potatoes.
- Makes approximately 10 servings of chimichurri sauce. 81 calories: 8 F / 0 C / 8 F. Weigh your total and divide by 10.
