Air Fryer Smashed Potatoes may be the easiest recipe you can create using your air fryer. All you need is half a dozen small to mid-sized Yukon gold potatoes, a little bit of spray oil, and the herbs and spices of your choice to make decadent spuds. You’ll also need a heavy blade, or a weighty coffee cup, to squash them nearly flat!

I’m now at the spud cooking stage where every type but my majestic mashed potatoes get cooked in the air fryer unless I need them for use in a specific role or in a one-pan dish. The air fryer cuts down on unnecessary oil and cooking time considerably (as much as 50%), and I can set and forget them while freeing up my limited space to use on other dishes that need more of my focus. The air fryer potato process is much more efficient and hassle-free, yet the resultant potatoes are crispy, crunchy, and fluffy on the inside.

The key element for a smashing success is, of course, the potatoes that you use. I’m a proponent of the yellow flesh potatoes – Yukon Gold and Golden Creme especially. They squash better, get a nicely crisp skin but stay fluffy and creamy through the middle, and come in smaller sizes than what you may use for other sides. It’s better to use more small spuds, than less big ones. If your potatoes are too big or too thick skinned, they won’t smash well enough to get good results!

Air Fryer Smashed Potatoes are great for snacking, or for use as a traditional side. You can have them in and out of the air fryer in just 20 minutes. This recipe uses a simple pantry herb mix and a topping of sour cream, but just about anything goes, from rosemary and chili mixes to golden Parmesan crusted spuds. Don’t be afraid to innovate with toppings!