Description
Learn how to make crispy Air Fryer Smashed Potatoes with a flavorful garlic twist. This easy recipe will elevate your side dish game!
Ingredients
- – 1 lb (454 g) beef potatoes, See notes for potato types
- – 1 teaspoon (5 ml) turmeric
- – 1 teaspoon (5 ml) garlic powder, prefer using powder vs. fresh garlic (latter burns)
- – 1 teaspoon (5 ml) red chili powder
- – 3 tablespoons (45 ml) vegetable oil
- – 2 teaspoons (10 ml) salt, adjust to taste
Instructions
- Warm up your air fryer to 400°F (or set your oven to 425°F and choose the roast option if it’s available).
- Thoroughly clean and dry the potatoes, as you’ll be eating the skin as well. Quarter the medium ones, but leave the smaller ones whole. You have two options for precooking: For parboiling, place the potatoes in a large pot with salted water and a teaspoon of turmeric, then cook on medium-high for approximately 20 minutes. Check for doneness after 15 minutes. For air frying, cook the potatoes at 400°F for 15-20 minutes, testing with a fork to ensure they’re done. If the fork slides in easily, they’re ready. Otherwise, keep cooking until done. After cooking, if using the parboil method, drain and cool the potatoes before moving them to a mixing bowl.
- Combine garlic powder and red chili powder with the vegetable oil using a fork. Mixing them beforehand ensures better coating on the potatoes. If you prefer to season separately, see the next step.
- Stir the oil mixture again and drizzle half over the potatoes, ensuring they are well-coated using your hands or a fork. If using an air fryer, the entire mixture can be poured over the potatoes. Alternatively, you can pour half the oil on the potatoes, coat them thoroughly, then add the spices for full coverage.
- Place the potatoes in the air fryer basket or on a baking sheet, leaving enough space between each one.
- Gently press down on the potatoes with a fork, masher, or glass to break the skin and flatten them to about half an inch thick. If there’s any oil mixture left, apply it to the potatoes.
- Air fry the potatoes for around 20 minutes, turning them over midway until they reach your preferred level of crispiness.
- Arrange the potatoes on a baking sheet with even spacing. Gently crush them again to half an inch thick, ensuring the skin breaks. Drizzle any remaining oil on top as desired.
- Bake the potatoes for 20 to 25 minutes, flipping them halfway through the process.
- Enjoy a potato fresh from the air fryer or oven, or garnish with fresh herbs like parsley or a sprinkle of your favorite grated vegan or vegetarian cheese.
Notes
- For a spicier flavor, adjust the red chili powder to suit your taste.
- Try different potato varieties like Yukon Gold or Russet for varied textures and tastes.
- To save time, cook the potatoes entirely in the air fryer for a crispy result, skipping the parboiling step.