You'll love the crunch and creamy goodness of air fryer smashed potatoes topped with melted cheese. It's a delicious side dish recipe worth trying.
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Craving a side dish that's crispy on the outside, yet soft and fluffy on the inside? Made from boiled baby potatoes, these delectable treats are smashed and then air fried to perfection.
This recipe gives you a mouthwatering combination of textures that is hard to resist. So, why settle for ordinary potatoes when you can enjoy the irresistible charm of crispy smashed potatoes?
Table of Contents
- Reasons to Love
- Ingredients
- Instructions
- Variations
- Tips
- Serving suggestions
- Storage
- FAQs
- Related Recipes
Reasons to Love
- Crispy and Creamy Texture. They have a crispy exterior with a creamy, fluffy interior, creating a delightful textural contrast in every bite.
- Versatile side dish. They pair perfectly with a wide range of flavors.
- Easy to Make. The process is straightforward, making them a convenient choice for busy cooks.
- Great for Leftovers. can be reinvented into new dishes, like potato pancakes or hash.
Ingredients
To make this smashed potato recipe, you'll need to gather some simple ingredients. You may have everything already stocked in your kitchen.
Here are the ingredients used:
- baby potatoes
- Parmesan cheese
- unsalted butter
- olive oil
- garlic powder
- smoked sweet paprika
- dried rosemary
- salt and pepper
- fresh rosemary
Scroll down to the recipe card for quantities used.
Instructions
Start by preheating your air fryer to 370°F (188°C). Then, scrub the baby potatoes using a potato brush.
In a large pot, add potatoes. Pour ice-cold water and sprinkle some salt. Bring to a boil. Cook potatoes until fork tender, about 15 to 18 minutes. Drain the potatoes, pat dry, and set aside.
In a small bowl, combine melted butter, dried rosemary, and olive oil. In a separate container, combine garlic powder and smoked sweet paprika.
Line the entire baking tray with parchment paper. Place boiled potatoes with about 2 to 3 inches of space from each piece. Smash each baby potato.
Gently transfer potatoes onto the Air Fryer tray. Brush both sides with the butter mixture. Season top side with salt, black pepper, and the garlic mixture. Use two Air Fryer trays.
Slowly insert Air Fryer trays into the pre-heated Air Fryer Oven at 370°F (188°C). Set at 15 minutes. After 5 minutes, remove the first Air Fryer tray. Turn each baby potato and lightly brush with the butter mixture. Season with salt, black pepper, and the remaining garlic mixture. Return to the cooking chamber. Do this to the second tray.
Once the potatoes are crisp tender, remove the first tray. Sprinkle each baby potato with Parmesan cheese on top. Return to the cooking chamber for 1 to 2 minutes or until cheese has melted. Do the same for the second tray. Garnish with fresh rosemary leaves before serving.
Hint: always use baby potatoes of similar size. These smaller potatoes have thinner skins and cook more quickly, allowing you to achieve that desired crispy texture on the outside while ensuring the inside remains tender and fluffy.
Variations
Want to give your smashed potato recipe a creative twist? Here are some inventive ways to change up this classic dish and add exciting new flavors to your meals.
- Spicy - add cayenne pepper to give it a hint of heat.
- Cheese - swap out the Parmesan for cheddar cheese or add gooey mozzarella. You can also try tangy goat cheese or creamy brie to add an elegant touch.
- Bacon - crumble some crispy bacon and sprinkle it on the cheese before air frying.
- Potatoes - try Yukon gold or red potatoes.
Check out these cheesy loaded twice-baked potatoes for another classic topping idea.
Tips
Top tip: To ensure your potatoes are cooked through without becoming mushy, it's best to parboil them. This means boiling them partially before smashing and air frying. It helps to soften the potatoes while maintaining their structure.
- Apply even pressure to create more surface area for browning. You don't want to flatten them completely; instead, aim for a rustic look with some texture. Press down gently but firmly with a potato masher or the bottom of a glass.
- Use parchment paper or a silicone baking mat to prevent your potatoes from sticking to the baking sheet after smashing. These non-stick surfaces create a barrier between the potatoes and the pan, allowing easy removal.
- Preheat your air fryer trays or basket for maximum crispiness before placing the smashed potatoes on them. This initial burst of heat helps create a crispy exterior while keeping the inside tender.
Serving suggestions
The potatoes go well with various main courses, from roasted chicken to grilled steak or a simple salad. Add classic toppings like sour cream, chives, and bacon bits for extra richness and flavor that complement the creamy texture of the potatoes.
If you want to spice things up, try experimenting with tangy sauces like garlic aioli or spicy sriracha mayo. The creamy garlic aioli adds a zesty kick to your smashed potatoes, while the fiery sriracha mayo brings a bold heat.
Storage
To reheat leftover smashed potatoes, preheat your oven or air fryer to 400°F (200°C). Place the cold smashed potatoes on a baking sheet or air fryer basket and heat them for about 10-15 minutes until they are heated through and crispy again. You can even turn them into mashed potatoes or shred into tasty hash browns.
FAQs
Yes, absolutely! While an air fryer is great for achieving maximum crispiness in less time, you can still achieve delicious results using a regular oven. Follow the same steps outlined in our recipe, but preheat the oven to 425°F (220°C) and bake until they turn golden brown.
If you want to prepare your potatoes in advance, follow the recipe until the smashing step. Once the potatoes are parboiled and cooled, store them in an airtight container in the refrigerator for up to 24 hours. When you're ready to serve, simply smash them and proceed with the remaining steps.
Yes, you can freeze leftover smashed potatoes! After cooking and cooling them completely, place the smashed potatoes in a freezer-safe container or bag. They will keep well in the freezer for up to 3 months. To reheat from frozen, simply bake potatoes in a preheated oven at 400°F (200°C) for about 20-25 minutes or until heated through and crispy.
Related Recipes
Looking for more easy side dishes for two? Here are more recipes you can check out:
- Sweet potato casserole with canned yams
- Butter and garlic green beans
- Easy scalloped potatoes
- Southern cabbage with bacon
- Air fryer home fries
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Recipe
Air Fryer Smashed Potatoes with Cheese
Ingredients
- 1 pound baby potatoes
- ¼ cup Parmesan cheese
- 2 tablespoons unsalted butter melted or softend
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon smoked sweet paprika
- ¼ teaspoon dried rosemary
- kosher salt
- ground black pepper
- 2 sprigs fresh rosemary as garnish
Instructions
- Scrub baby potatoes using a potato brush.
- In a shallow stockpot, add potatoes. Pour ice-cold water and sprinkle some salt. Bring to a boil. Cook potatoes until fork tender, about 15 to 18 minutes.
- Drain boiled potatoes. Pat dry. Set aside.
- In a small bowl, combine butter, dried rosemary, and olive oil.
- In a separate container, combine garlic powder and smoked sweet paprika.
- Line the entire baking tray with parchment paper. Place boiled potatoes with about 2 to 3 inches of space from each piece.
- Smash each baby potato.
- Gently transfer smashed potatoes onto the Air Fryer tray. Brush both sides with the butter mixture. Season top side with salt, black pepper, and the garlic mixture. Use two Air Fryer trays.
- Slowly insert Air Fryer trays into the pre-heated Air Fryer Oven at 370F (188C). Set at 15 minutes.
- After 5 minutes, remove the first Air Fryer tray. See tips or notes when closing the door.
- Turn each baby potato and lightly brush with the butter mixture. Season with salt, black pepper, and the remaining garlic mixture. Return to the cooking chamber. Do this to the second tray.
- Once the potatoes are crisp tender, remove the first tray. Sprinkle each baby potato with Parmesan cheese on top. Return to the cooking chamber for 1 to 2 minutes or until cheese has melted. Do the same for the second tray.
- Garnish with fresh rosemary leaves before serving.
Jenna says
This was amazing! I made it three days in a row. Tried both baby red potatoes and baby gold potatoes, and we liked the gold ones better. Thanks a lot for the recipe and the tips. We'll definitely be making this again!