Ultra Crispy Smashed Potatoes In The Oven or Air Fryer
If you’re a fan of all things potato (like french fries/potato wedges, baked, mashed, Hasselback, etc.), get ready to love this crispy smashed potatoes recipe. These smashed baby potatoes fall somewhere between roasted potatoes and fries, with a tender inside and super crisp outer shell, and are an obsession of mine. They require just a handful of pantry ingredients and either an oven or air fryer. Boil, flatten, oil/season, and cook until wonderfully crispy – that’s it! All the little edges from smashing them will crisp up while cookies, and next thing you know, these crispy smashed potatoes are the highlight of the meal! Enjoy as an appetizer or side dish. And if you want more potato side inspiration, you might also enjoy these vegan scalloped potatoes, Lyonnaise potatoes, or German pan-fried potatoes!
The Ingredients
This simple smashed potatoes recipe requires just a handful of pantry basics, including:
Potatoes: Use small potatoes (I prefer Yukon Gold) or baby potatoes (yellow or red). Oil: Use any neutral cooking oil with a high smoke point, such as avocado oil, vegetable oil, etc. Olive oil may work, but avoid extra-virgin olive oil. Sea salt: To add to the boiling water and for sprinkling over the crispy smashed potatoes. Parsley: Use fresh parsley to garnish. Seasonings: I use an optional seasoning of garlic powder, onion powder, and black pepper.
Optional Additions:
Seasonings: Experiment with other seasonings like Italian seasoning, Za’atar, Cajun, etc. Individual spices like smoked paprika or cumin would also work. Fresh herbs: For additional flavor, sprinkle the smashed baked potatoes with fresh thyme, rosemary, or sage before baking/ air frying them. Lemon zest: Add a small amount of lemon zest to your seasoning for extra zingy flavor and brightness. Cheese: Finish off the roasted smashed potatoes with a sprinkle of melty vegan cheese, vegan Parmesan cheese, or even some vegan cheese sauce. Chili: Add a pinch of red pepper flakes or cayenne pepper to the seasoning, OR use a small amount of chili oil for drizzling over the smashed baby potatoes before cooking them. Butter: Add a small amount (about a tablespoon) of melted butter in place of some of the oil for additional flavor and richness.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Smashed Potatoes?
Smashed Potatoes in the Oven
First, fill a large saucepan with salted water and bring it to a boil. Add the (cleaned) potatoes, ensuring they’re covered by at least 1 inch / 2.5 cm water. Reduce the heat to a simmer and cook for 20 minutes, or until fork-tender. Then drain the water. Also, preheat the oven now to 400F/205C.
Transfer the drained potato to a large, greased sheet pan and use the bottom of a flat glass to smash each potato.
Note that the thinner you smash each potato, the crispier they will be.
Air Fryer Smashed Potatoes
First, follow the same 3 steps as written above, then:
Preheat the air fryer to 380F/190C. Place the smashed potatoes in a single layer at the bottom of your lightly greased basket and cook for 15-18 minutes, or until golden and crispy. Continue this in batches of single-layer potatoes in the air fryer basket until all the potatoes are cooked. Finally, optionally sprinkle the crispy potatoes with the onion powder, garlic powder, and black pepper and garnish with fresh parsley. Enjoy with a drizzle of avocado pesto, too!
Storage Instructions
Make ahead: You can boil the potatoes 1-2 days in advance and store them in an airtight container in the fridge. Store: Smashed potatoes are at their crispiest directly from the oven/ air fryer. However, if you have any leftovers, allow them to cool and store them in an airtight container in the refrigerator for 4-5 days. Freeze: Allow them to cool, spread on a tray, and flash freeze until solid. Then transfer to a Ziploc bag and store for up to 1 month. Thaw in the refrigerator overnight before reheating. Reheat: It’s best to reheat the smashed potatoes in the oven or air fryer to bring back some crispiness again. Cook until heated through. Avoid the microwave.
Serving Recommendations
You can enjoy these roasted or air fryer smashed potatoes as an appetizer or side with several options for toppings, including:
Homemade pesto Vegan tzatziki Guacamole Tahini sauce Vegan sour cream and finely sliced green onions or chives Condiments like vegan mayonnaise or ketchup
In terms of what to serve smashed potatoes with, they’ll work wherever you’d usually enjoy a potato side, such as:
With portobello steaks or cauliflower steaks As part of a vegan roast dinner Alongside vegan meatloaf Enjoy the smashed baby potatoes alongside a salad With tofu kabobs, burgers, and other BBQ fare On the Thanksgiving or Christmas holiday table For brunch alongside scrambled tofu, bagels, and more Make fully loaded smashed baked potatoes with salsa, beans, guacamole, vegan sour cream, and cheese, etc.
How to smash potatoes?
I usually use the flat bottom of a large glass. However, a measuring cup or potato masher would also work, though the latter is messier.
Can I use larger potatoes?
Technically, yes, the method will work on any size potato. However, I’ve found that baby potatoes are the perfect size for a super crispy exterior and a wonderful size for an appetizer/ side.
What is the difference between mashed potatoes and smashed potatoes?
Mashed potatoes are made by boiling potatoes until tender, then mashing them into a smooth consistency, usually with the addition of butter and milk (dairy or dairy-free). In comparison, boil smashed potatoes until tender and gently flatten them (aka ‘smashed’) with a glass or potato masher. Once smashed, they’re oiled, seasoned, and baked or air fried until crispy.
Can I use fresh garlic?
Fresh garlic is more likely to burn in the oven/ air fryer. Therefore, if you want to use fresh garlic, I recommend only adding it to the pan in the last 10 minutes of baking (or 3-5 minutes in the air fryer).
Recipe Notes and Tips
Cook times will vary: Based on the size of the potatoes. It’s best to use potatoes that are all fairly even in size, so they boil at an even rate. Salt the water liberally: Potatoes require a lot of salt to absorb a good amount of flavor, so don’t be shy. Don’t skimp on oil: This will cling to all the fluffy smashed edges and help your roasted potatoes become super crispy. For the crispiest results: It can help to let the potatoes steam dry for some minutes before cooking them, as the lower moisture levels yields crispier skins. Messy smashed potatoes are fine: All the extra ridges and fluffy bits will make it even crispier. I specifically recommend NOT smashing them too neatly! Be careful not to under/over boil: Otherwise, the potatoes won’t smash as nicely.
More Vegan Potato Recipes
Zucchini potato fritters Air fryer potato chips German potato dumplings Potato flatbread (GF, yeast-free) Vegan hash browns German Schupfnudeln (potato noodles) Vegan potato salad (without mayo) Vegan stuffed potato cakes
If you try this simple baked or air fryer smashed potatoes recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
