Crispy Smashed Potatoes are like a combination of fries and mashed potatoes. Bake or air fry boiled potatoes to give them a crunchy golden brown exterior and fluffy interior; A much better appetizer!
Now I do love a large serving of fries and cheesy mashed potatoes, but this recipe just made it to the top! So you can imagine how good this must be.
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Smashed Potatoes
I’d like to say these are the children of fries and mashed potatoes.
Little spuds are boiled, flattened down, seasoned, and baked/air-fryed to crispy perfection.
That’s it!
This brilliant technique gives soft potatoes a crispy crust – the best of mashed potatoes and fries indeed!
Make sure you get the seasoning right though. Onion Powder, Garlic Powder, Black Pepper, Parsley; All needed. Drop the salt and its okay.
Bake vs Air Fry
I tried both approach for this recipe. The first time was the oven, and they were good!
I spent FOREVER clicking pictures, but somehow they actually remained mostly crispy!
For good measure though, I popped them in the air fryer for a couple of minutes.
After realizing what a marvelous appliance that is, I ended up using just the air fryer the next 10(?) times I made these, and I think definitely preferred that approach.
What to have it with?
As if these perfectly seasoned babies aren’t perfection enough, I whipped up a Seasoned Yogurt-Dijon Dip to go with.
It was super easy: Yogurt, Lemon Juice, Dijon Mustard Italian Seasoning, Black Pepper.
What a killer combo!
Bake it or Air-Fry it Crispy Smashed Potatoes
Ingredients
- 8 bite-sized Mini Potatoes, 1½” diameter, 227g
- 12 sprays Olive Oil/Butter Spray
- 1¼ tsp Salt
- ¼ tsp Ground Black Pepper
- ⅛ tsp Garlic Powder
- ⅛ tsp Onion Powder
- 1 tsp Parsley, Chopped
Seasoned Yogurt-Dijon Dip
- ¼ cup Greek Yogurt, 50g
- 1 tsp Dijon Mustard
- ¾ tsp Lemon Juice
- ½ tsp Italian Seasoning or Herbs
- ¼ tsp Black Pepper
Instructions
- Preheat oven to 425°F or use an air fryer.
- Place potatoes and 1 tsp salt in a pot over medium heat and cover with an inch of water. Bring water to a boil, reduce to simmer, and cook for about 20 minutes until potatoes can be easily pierced with a fork.
- Drain and let cool for 5 minutes.
- Line a baking sheet with parchment paper, and lightly grease with oil spray.
- Place potatoes on baking sheet about 1 inch apart, and press down with a potato masher or fork to flatten till about ½” high (thinner is crispier).
- Lightly spray olive oil or butter on top and sprinkle ¼ tsp salt, pepper, garlic and onion powder.
- Roast for about 30 minutes or air fry at 400°F for 20 min until golden brown around the edges.
- In a small bowl, combine the ingredients for the dip.
- Garnish with parsley and serve hot with dipping sauce!
Notes
- To make this Paleo or Vegan, use Coconut or Almond based Yogurt.
- In the fridge for 4 days in an airtight container. To reheat, bake at 425°F until warmed through.
- Servings: 8 2” w x ½” h + ¼ cup dip | Serving size: 8 potatoes + dip
- Calories: 239kcal
- Fat: 2.3g | Saturated fat: 0.3g
- Carbohydrates: 42.8g | Fiber: 3.1g | Sugar: 6.1g
- Protein: 9.7g
