Air fryer recipe · Sides
Crispy Smashed Potatoes
Flattened tender potatoes with lace-thin crunchy edges and a soft pillowy middle finished with cracked pepper.
- 30 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 135kcal
- 1.6 gprotein
- 17.1 gcarbs
- 7.0 gfat
- 1.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Baby potatoes500 g
- Olive oil3 tbsp
- Sea salt1 tsp
- Cracked black pepper1/2 tsp
- Fresh rosemary2 sprigs
Method
Pre-boil until tender
Boil the baby potatoes in salted water until a fork slides in easily, about twelve to fifteen minutes. Drain them and let the steam escape for a couple of minutes so they dry slightly.
Smash gently
Place each potato on a flat surface and press down with the bottom of a glass or a fork until it flattens to about a centimeter thick. Keep them just intact so the craggy edges form during frying.
Oil and season
Brush both sides of each smashed potato with olive oil and scatter sea salt, cracked pepper, and chopped rosemary over the tops. The oil pooling in the cracks is what creates the crisp lace edges.
Arrange single layer
Lay the potatoes flat in the basket without overlapping so the hot air can reach every craggy surface. Work in batches if your basket is small.
Air-fry until lacy
Air-fry at 200C for 18 minutes without flipping so the bottoms set into crisp sheets. They are ready when the edges are deep golden and audibly crunchy.
