This air fryer smashed potato recipe takes everything you love about crispy, crunchy fried potatoes and elevates it, delivering an irresistible texture. It’s easily adaptable, and a total game-changer.
Estimated reading time: 5 minutes
Forget the deep fryer, ditch the oven’s heat, and get ready for a potato revelation! These air fryer crispy smashed potatoes are proof that simple ingredients and smart cooking techniques can yield extraordinary results.
They are addictive, satisfying, and a healthier alternative to many traditional potato recipes that involve a lot of oil, a lot of time, or a lot of fuss.
Why Air Fryer is your best friend for Smashed Potatoes
- Superior Crispiness with Less Oil: Air fryers work by circulating hot air rapidly, mimicking the effect of deep frying. This intense, even heat distribution means you can achieve incredible crispiness using just a fraction of the oil you’d need for pan-frying or even oven roasting.
- Faster Cooking: The smaller cooking chamber and powerful convection fan mean faster cooking times compared to a large oven. You get that desired crisp in less time.
- Even Cooking: The consistent airflow ensures that every part of the potato gets evenly cooked and crisped, preventing soggy spots.
- Efficiency: No need to heat up your entire kitchen for a side dish!
Ingredients You’ll Need
- Baby or small to medium size potatoes like Yukon Gold, baby red, or new potatoes work best.
- Olive Oil or Melted Butter are the key to get that extra crispy, golden brown exterior.
- Seasoning: Salt, Pepper, Garlic Powder
How To Make Air Fryer Smashed Potatoes
1)Boil Potatoes:
- Thoroughly wash/scrub the potatoes. You can peel them if you prefer, but leaving the skin on adds extra crispiness and nutrients.
- Bring a pot full of water to a boil over high heat. Add a tablespoon of salt. Once water starts boiling, add the cleaned potatoes.
- Reduce the heat to medium and simmer until the potatoes are fork-tender but not falling apart, about 15 – 20 minutes for small potatoes, slightly longer for medium ones.
- Once done, drain the potatoes thoroughly in a colander and let them sit for a few minutes to steam dry. This step is crucial for crispiness!
2)Smash the Potatoes:
- Once the potatoes are cool enough to handle but still warm, place them on a clean cutting board or a sturdy, flat surface.
- Using a potato masher, the bottom of a sturdy glass/bowl, press down on each potato until it flattens to about ½ to ¾ inch thick. Be careful not to completely mash them into a purée; you want them smashed with some texture and craggy edges.
3)Season the Potatoes:
- Brush each smashed potato nicely from both sides with olive oil or melted butter. Sprinkle with garlic powder, black pepper, and salt.
4)Air Fry to Crispy Perfection:
- Preheat your air fryer to 400°F (200°C) for 3-5 minutes (if your model requires preheating).
- Arrange the smashed potatoes in a single layer in the air fryer basket. Do not overcrowd the basket. Cook in batches if necessary to ensure proper air circulation and maximum crispiness. Overcrowding will steam the potatoes instead of crisping them.
- Air fry for 20 minutes, flipping them halfway through (around the 10-15 minute mark). Continue cooking until they are deeply golden brown and wonderfully crispy on both sides.
Once golden and crispy, carefully remove the smashed potatoes from the air fryer. Transfer to a serving platter. If desired, sprinkle with fresh chopped herbs like parsley, chives, or rosemary for a burst of freshness.
Serve smashed potatoes with a creamy dipping sauce like sour cream, Garlic Yogurt Sauce or Greek Cucumber Sauce . For a spicy kick and herby flavour go for Indian Chutney or basil pesto .
Tips for Ultimate Crispiness
- Don’t Skip the Steam Dry: After boiling, letting the potatoes sit for a few minutes allows excess moisture to evaporate, which is key for crisping.
- Don’t Overcrowd: This is the golden rule of air frying. Give those potatoes space!
- Even Coating: Ensure every potato is lightly coated in oil/butter and seasoning. The oil helps with browning and crisping.
- Flip Halfway: Flipping ensures even cooking and crisping on both sides.
- Adjust Cook Time: All air fryers vary. Keep an eye on your potatoes, especially during the last 5-10 minutes, and adjust cooking time as needed.
More Air Fryer Recipes
- Crispy Chickpeas
- Bittergourd Chips
- Banana Chips
- Malai Broccoli
- Green Beans
- Crispy Tofu
- Pasta Chips
Air Fryer Smashed Potatoes Recipe This air fryer smashed potato recipe takes everything you love about crispy, crunchy fried potatoes and elevates it, delivering an irresistible texture. No ratings yet Save Saved! Print Pin Rate Course: Snack Cuisine: American Prep Time: 20 minutes minutes Cook Time: 20 minutes minutes Total Time: 40 minutes minutes Servings: 4 adults Calories: 130 kcal Author: Hina Gujral Air Fryer stockpot or saucepan Colander Potato Masher Cook Mode Prevent your screen from going dark 1x 2x 3x Ingredients ▢ 500 gram baby potatoes ▢ 1 tablespoon extra virgin olive oil ▢ 1 tablespoon salt (divided for seasoning water and potatoes) ▢ 1 teaspoon garlic powder ▢ ½ teaspoon black pepper powder Instructions Thoroughly wash/scrub the potatoes. You can peel them if you prefer, but leaving the skin on adds extra crispiness and nutrients. Bring a pot full of water to a boil over high heat. Add a tablespoon of salt. Once water starts boiling, add the cleaned potatoes. Reduce the heat to medium and simmer until the potatoes are fork-tender but not falling apart, about 15 – 20 minutes for small potatoes, slightly longer for medium ones. Once done, drain the potatoes thoroughly in a colander and let them sit for a few minutes to steam dry. This step is crucial for crispiness! Once the potatoes are cool enough to handle but still warm, place them on a clean cutting board or a sturdy, flat surface. Using a potato masher, the bottom of a sturdy glass/bowl, press down on each potato until it flattens to about ½ to ¾ inch thick. Be careful not to completely mash them into a purée; you want them smashed with some texture and craggy edges. Brush each smashed potato nicely from both sides with olive oil or melted butter. Sprinkle with garlic powder, black pepper, and salt. Preheat your air fryer to 400°F (200°C) for 3-5 minutes (if your model requires preheating). Arrange the smashed potatoes in a single layer in the air fryer basket. Do not overcrowd the basket. Cook in batches if necessary to ensure proper air circulation and maximum crispiness. Overcrowding will steam the potatoes instead of crisping them. Air fry for 20 minutes, flipping them halfway through (around the 10-15 minute mark). Continue cooking until they are deeply golden brown and wonderfully crispy on both sides. Once golden and crispy, carefully remove the smashed potatoes from the air fryer. Transfer to a serving platter. If desired, sprinkle with fresh chopped herbs like parsley, chives, or rosemary for a burst of freshness. Serve smashed potatoes with a dipping sauce of choice. Recipe Notes: Flavour Variations to Experiment With Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix. Cheesy Goodness: Sprinkle with a little grated Parmesan cheese during the last 5-10 minutes of air frying. (Note: this will add calories). Herb Lovers: Mix in dried rosemary, oregano, or Italian seasoning with the other spices. Lemon Herb: Finish with a squeeze of fresh lemon juice and fresh dill or parsley after air frying. Truffle Indulgence: Drizzle with a tiny bit of truffle oil after air frying for an earthy, gourmet touch. Nutrition Calories: 130 kcal | Carbohydrates: 23 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 3 g | Sodium: 1752 mg | Potassium: 539 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 4 IU | Vitamin C: 25 mg | Calcium: 18 mg | Iron: 1 mg If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
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Air Fryer Smashed Potatoes Recipe
Equipment
- Air Fryer
- stockpot or saucepan
- Colander
- Potato Masher
Ingredients
- 500 gram baby potatoes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon salt (divided for seasoning water and potatoes)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper powder
Instructions
- Thoroughly wash/scrub the potatoes. You can peel them if you prefer, but leaving the skin on adds extra crispiness and nutrients.
- Bring a pot full of water to a boil over high heat. Add a tablespoon of salt. Once water starts boiling, add the cleaned potatoes.
- Reduce the heat to medium and simmer until the potatoes are fork-tender but not falling apart, about 15 – 20 minutes for small potatoes, slightly longer for medium ones.
- Once done, drain the potatoes thoroughly in a colander and let them sit for a few minutes to steam dry. This step is crucial for crispiness!
- Once the potatoes are cool enough to handle but still warm, place them on a clean cutting board or a sturdy, flat surface.
- Using a potato masher, the bottom of a sturdy glass/bowl, press down on each potato until it flattens to about ½ to ¾ inch thick. Be careful not to completely mash them into a purée; you want them smashed with some texture and craggy edges.
- Brush each smashed potato nicely from both sides with olive oil or melted butter. Sprinkle with garlic powder, black pepper, and salt.
- Preheat your air fryer to 400°F (200°C) for 3-5 minutes (if your model requires preheating).
- Arrange the smashed potatoes in a single layer in the air fryer basket. Do not overcrowd the basket. Cook in batches if necessary to ensure proper air circulation and maximum crispiness. Overcrowding will steam the potatoes instead of crisping them.
- Air fry for 20 minutes, flipping them halfway through (around the 10-15 minute mark). Continue cooking until they are deeply golden brown and wonderfully crispy on both sides.
- Once golden and crispy, carefully remove the smashed potatoes from the air fryer. Transfer to a serving platter. If desired, sprinkle with fresh chopped herbs like parsley, chives, or rosemary for a burst of freshness.
- Serve smashed potatoes with a dipping sauce of choice.
Notes
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
- Cheesy Goodness: Sprinkle with a little grated Parmesan cheese during the last 5-10 minutes of air frying. (Note: this will add calories).
- Herb Lovers: Mix in dried rosemary, oregano, or Italian seasoning with the other spices.
- Lemon Herb: Finish with a squeeze of fresh lemon juice and fresh dill or parsley after air frying.
- Truffle Indulgence: Drizzle with a tiny bit of truffle oil after air frying for an earthy, gourmet touch.
Nutrition
This is a hearty, one pot, Green Curry Soup recipe with delicious Thai flavours, noodles, and coconut milk.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Green Curry Soup
- My Secret Hack
- Serving Suggestion
- Thai Green Curry Soup Recipe
I am always looking for soup recipes more like a one-bowl meal. This Thai green curry soup rainchecks all the criteria of a perfect one-pot meal.
With Thai green curry paste, vegetables, and coconut milk sitting in the fridge, this soup gets ready in less than 30 minutes. From sore throats to dull days, there is nothing this curry soup can’t help you fix.
Why You’ll Love This Soup Recipe
- vegan and gluten-free
- an easy, one-pot meal
- delicious to the core
- instant pot-friendly
I think I have given you more than one reason to bookmark this vegan green curry soup recipe.
Ingredients You’ll Need
- Green Curry Paste is a spicy, thick curry paste in Thai Cuisine. You can make it at home from scratch or pick a bottle from the supermarket.
- Umami Flavour: Add rehydrated Shitake Mushrooms or Tamari Sauce to the soup to replicate the flavour of Fish Sauce.
- Noodles: Use Pad Thai Noodles , Shirataki , or rice noodle sticks. You can add any variety of gluten-free noodles or pasta to this soup.
- Greens: Thai Basil, Fresh Cilantro (stalks and leaves), Baby Spinach
- Coconut Milk gives a rich and creamy flavour to the soup.
- Stock: Instead of plain water, use vegetable stock to flavour the soup. Or use 1 bouillon cube dissolved in lukewarm water.
- Vegetables: Add mushrooms, broccoli, carrot, peppers, or cherry tomato to green curry soup.
- Brown Sugar balances the curry paste’s heat and gives the soup a sweet, caramelized taste.
- Salt, Garlic, Ginger
How To Make Green Curry Soup
This green curry is one of the easiest soup recipes . You can cook it on the stovetop or the SAUTE mode of instant pot , like the way I do.
Step 1) Combine Thai green curry paste, chilli, cilantro stalks, basil leaves, coconut milk, and water. Blend to a paste.
Step 2 ) Set the SAUTE mode of the instant pot for 15 minutes. Add sesame oil to the inner pot. Once the oil is hot, add ginger, garlic, and onion. Saute for 1 minute.
Step 3) Add sliced mushroom. Saute for 2 – 3 minutes. Next, add the green curry paste. Mix nicely.
Step 4) Add vegetable stock, tamari sauce or Shitake mushrooms, brown sugar, rice vinegar, and salt, and stir to mix. Allow the soup to simmer for 5 minutes.
Step 5) Add the rice noodles. Simmer the soup till the noodles are cooked. This takes less than 5 minutes.
Step 6) Once the noodles are cooked, add coconut milk, bok choy, cilantro, basil, and red chilli. Mix and simmer the soup for 1 – 2 minutes. Taste and adjust the seasoning accordingly.
You can make this soup on stovetop as shown in the recipe video.
Recipe Variation
- Tofu Green Curry Soup: Crispy fried tofu or the soft cubes of tofu dunked in curry soup taste divine.
- Seafood Green Curry Soup: From shrimp, and prawns, to squid or shredded crab meat, it all tastes good in this spicy curry soup.
- Red Or Yellow Curry Soup: In place of green curry paste, you can use Thai Red Curry or Yellow Curry Paste to make this soup.
- Chicken Curry Soup: Feel free to add shredded rotisserie chicken to this curry soup.
My Secret Hack
To spruce up the flavour of store-bought green curry paste, blend cilantro stalks, basil leaves, green chilli, coconut milk, and curry paste. This addition of fresh ingredients takes the flavour of packaged green curry paste up a notch.
This hack of mine amps up the green colour of the soup, giving a great depth of flavour and a refreshing, tantalizing aroma.
Suppose you have good quality homemade Thai green curry paste , then nothing like it. But for busy weeknights, the hack of sprucing up the packaged green curry paste with the addition of fresh ingredients works wonderfully.
Green Curry Soup Recipe on stovetop
Serving Suggestion
For an Asian-style family dinner, you can serve green curry noodle soup with – vegan tofu stir fry , smashed cucumber salad , or crispy noodle salad.
Toppings for Soup
This green curry soup is all about toppings. And they are the highlight of this soup recipe for me.
- Chilli Oil
- Lime Juice
- Roasted Peanuts
- Chopped cilantro
- Mung Bean Sprouts
- Chopped spring onion
- Toasted Sesame Seeds
More Soup Recipes
- Barley Soup
- Tibetan Thukpa
- Thai Coconut Soup
- Vegetable Rice Soup
- Vegetarian Laksa Soup
- Tomato Couscous Soup
- Healthy Manchow Soup
- Lemon Coriander Soup
Ingredients
For Green Paste
- ▢ ¼ Cup (50 gram approx) Thai Green Curry Paste
- ▢ 1 green chilli (mildly spicy)
- ▢ 2 tablespoon cilantro stalks, chopped
- ▢ ¼ Cup fresh basil leaves
- ▢ 1 tablespoon coconut milk
- ▢ 1 tablespoon water
Ingredients For Soup
- ▢ 4 tablespoon sesame oil or cooking oil
- ▢ 1 tablespoon garlic, finely chopped
- ▢ 1 tablespoon ginger, finely chopped
- ▢ ½ Cup onion, finely chopped
- ▢ 1 Cup white mushroom, sliced
- ▢ 4 Cup (500 ml approx) vegetable stock ( get recipe )
- ▢ 1 teaspoon tamari sauce
- ▢ 1 teaspoon rice vinegar
- ▢ 1 teaspoon dark brown sugar
- ▢ Salt to taste
- ▢ 200 gram rice noodles or sticks
- ▢ ¼ Cup thick coconut milk
- ▢ 5 – 6 bok choy leaves, roughly chopped
Ingredients For Topping
- ▢ cilantro, chopped
- ▢ fresh basil leaves
- ▢ lime juice
Instructions
- Combine Thai green curry paste, chili, cilantro stalks, basil leaves, coconut milk, and water, Blend to a paste. Do not blend for too long as the heat from the blender often turns green pastes into a black and bitter mess. Transfer the green paste to a bowl and set it aside.
- Set the SAUTE mode of the instant pot for 15 minutes. Add sesame oil to the inner pot. Once the oil is hot, add ginger, garlic, and onion. Saute for 1 minute. No need to brown the aromatics.
- Add sliced mushroom. Saute for 2 – 3 minutes or till mushroom become light golden in color.
- Next, add the green curry paste. Mix nicely.
- Add vegetable stock, fish sauce, brown sugar, rice vinegar, salt, and stir to mix. Allow the soup to simmer for 5 minutes.
- Add the rice noodles. Simmer the soup till noodles are cooked. This takes less than 5 minutes.
- Once noodles are cooked, add coconut milk, bok choy, cilantro, basil, and red chili. Mix and simmer the soup for 1 – 2 minutes. Taste and adjust the seasoning accordingly.
- At this stage, if the soup seems too thick add more vegetable stock to get the desired consistency, simmer, and turn off the heat.
- Just before serving garnish soup with fresh herbs, crushed peanuts, and juice of lime.
- Serve Thai Green Curry Soup warm.
Recipe Notes:
- Curry Paste: Adjust the quantity of curry paste according to your preference. It is quite spicy. 1 – 2 tablespoons of curry paste will give you a mild to the spicy soup. You can make Green Curry Paste at home (as shown in video) or use the readymade one.
- Noodles: You can cook the noodles separately or add them directly to the soup broth. I prefer cooking them in the broth. If you are using Shirataki Noodles, no need to cook them.
- Milder Taste: If you want to make a mild curry soup or tone down the heat level, add more coconut milk and brown sugar.
- Storage : This green curry recipe will keep in the fridge in a sealed container for up to 3 days. But the coconut milk might separate and the noodles will soak the broth as the day passes. While reheating in a saucepan add more stock or coconut milk and the soup will be back to normal.
- Cooking: You can cook this green curry soup in an instant pot or stovetop.
Nutrition
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