Air fryer smashed potatoes are crispy, crunchy, and so fun to make. I love them flavored like salt and vinegar chips, but you can also season them to your preference.
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Have you had smashed potatoes before? They're tender on the inside, crispy on the inside, and super satisfying. And making air fryer smashed potatoes is even quicker than doing it in the oven!
This recipe is adapted from the salt and vinegar smashed potatoes in Mel McDonald's book, Vegan Comfort Cooking. Mel turns simple smashed potatoes into a flavor explosion with the power of salt and vinegar.
In this air fryer version, you've got options! You can do the salt and vinegar method or omit the vinegar and season them however you like.
Ingredients and substitutions
- new potatoes - You want small potatoes for this recipe for the best results. New potatoes or baby potatoes work best. You can use red or Yukon gold potatoes, as long as they are small, but cooking time may be a bit longer.
- white vinegar - If you're making the salt and vinegar potatoes, you are going to boil them in a mix of water and vinegar. For other flavors, omit the vinegar and just cook them in water.
- salt - To season the potatoes while boiling and while air frying.
- olive oil - Oil is going to help those potatoes get the most crispy! You can use spray oil, if you want to reduce the amount, but it works best as written.
- sea salt - This is to top the smashed potatoes after you air fry them. You don't have to top with more salt, but it does push the flavor over the top!
Variations
If salt and vinegar isn't your thing, no worries! Simply omit the vinegar and boil the potatoes in just water and salt. When you toss with the olive oil and remaining salt, add seasonings of choice. Here are a few options:
- garlic and onion powders
- season salt
- ranch seasoning
You can also just make them with salt and serve them with a creamy sauce to dip, like cilantro chimichurri or cashew ranch dressing.
How to make air fryer smashed potatoes
Add the potatoes, a teaspoon of the salt, and ¾ cup of the vinegar to a saucepan, and add enough water to cover the potatoes. Bring to a boil and cook for 10 to 15 minutes, until the potatoes are tender, then drain them.
Toss the potatoes with the remaining salt, vinegar, and the olive oil, then smash each one. I like to do this on a lined baking sheet (less cleanup!) using the bottom of a pint glass.
Drizzle any liquid left in the mixing bowl over the potatoes, then transfer the smashed potatoes to your air fryer basket.
Air fry at 400° F for 15 minutes, then flip the potatoes over and air fry for 15 to 20 more minutes. Your potatoes are ready when they're crispy and golden brown.
Depending on your air fryer, you may need to cook for more or less time, so do check in on them once or twice during that second round of cooking!
Serve immediately sprinkled with the sea salt. I like to sprinkle on some fresh herbs, too, for color.
Helpful tips
- You want the cooked potatoes to be fork-tender, but don't boil them until they're falling apart. They'll cook more in the air fryer.
Storage directions
Store leftovers in an airtight container in the fridge. Reheat in the toaster oven or the air fryer. You can microwave the leftovers, but they won't be as crispy.
Frequently asked questions
You may be overfilling the basket. It's OK if the smashed potatoes overlap, but you don't want to pile them in there. Air fryers work by using hot circulating air to cook food quickly. If the air can't circulate properly, your potatoes won't cook correctly.
It's also important to shake the basket or flip the potatoes, so they cook evenly. They won't brown where they're touching each other.
Oil helps make things crispy crunchy! You do need a little oil, but if this amount of olive oil isn't for you, you can use spray oil instead.
Just toss the boiled, drained potatoes with the salt and vinegar (if using). Transfer to the baking sheet, smash, then spray with oil and sprinkle on any remaining salt and vinegar from the bowl. Place the potatoes into the air fryer basket, and proceed with the recipe as written.
More vegan potato recipes
📖 Recipe
Air Fryer Smashed Potatoes
Equipment
Ingredients
- 1 pound new potatoes
- 1 cup white vinegar divided
- 1 ½ teaspoons salt divided
- 2 tablespoons olive oil see note for spray oil instructions
- sea salt for topping
Instructions
- Add the potatoes, 1 teaspoon of the salt, and ¾ cup of the vinegar to a saucepan, and add enough water to cover the potatoes. Bring to a boil and cook for 10 to 15 minutes, until the potatoes are tender, then drain them.
- Toss the potatoes with the remaining salt, vinegar, and the olive oil, then smash each one. I like to do this on a lined baking sheet (less cleanup!) using the bottom of a pint glass.
- Drizzle any liquid left in the mixing bowl over the potatoes, then transfer the smashed potatoes to your air fryer basket.
- Air fry at 400° F for 15 minutes, then flip the potatoes over and air fry for 15 to 20 more minutes. Your potatoes are ready when they're crispy and golden brown. Depending on your air fryer, you may need to cook for more or less time, so do check in on them once or twice during that second round of cooking!
- Serve immediately sprinkled with the sea salt.
Susan
These are so much healthier than my favorite salt and vinegar chips.
The flavor is spot on. I cooked 8 oz of potatoes since it was just for me and topped with fresh ground pepper.
Becky Striepe
Oh nice! Fresh black pepper sounds like a delicious addition, too!