Air Fryer Smashed Roasted Potatoes

These Air Fryer Smashed Potatoes are crispy and golden on the outside, soft and fluffy on the inside, and seasoned with garlic, herbs, and a touch of Parmesan.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

1½ lbs (700 g) baby potatoes
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ cup grated Parmesan cheese (optional)
1 tablespoon chopped fresh parsley

Instructions

Place the baby potatoes in a pot and cover with salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well.
Let the potatoes steam dry for 5 minutes to remove excess moisture.
Preheat the air fryer to 400°F (200°C) for 3 minutes.
Place the potatoes on a cutting board and gently flatten each one with the bottom of a glass or a potato masher until about ½ inch thick.
In a small bowl, mix together the olive oil, minced garlic, garlic powder, Italian seasoning, paprika, salt, and pepper.
Brush both sides of each potato with the seasoned oil.
Arrange the potatoes in a single layer in the air fryer basket, leaving a little space between each one.
Air fry for 15–18 minutes, flipping halfway through, until the potatoes are crispy and golden brown.
Sprinkle with Parmesan cheese during the last 2 minutes of cooking, if using.
Garnish with fresh parsley and serve immediately.

Nutrition (Per Serving)

Approximate values (without Parmesan):

Calories: 180
Protein: 4 g
Carbohydrates: 30 g
Fat: 6 g
Fiber: 4 g

Optional Toppings

Sour cream or Greek yogurt
Chopped chives or green onions
Crispy bacon bits
Shredded cheddar cheese
Red pepper flakes
Ranch dressing

Tips

Use small, evenly sized baby potatoes so they cook uniformly.
Dry the potatoes well after boiling for maximum crispiness.
Don’t overcrowd the air fryer basket—cook in batches if necessary.
Serve immediately while they’re hot and crisp for the best texture.