Air Fryer Garlic Parmesan Smashed Potatoes

I started making smashed potatoes years ago for family dinners. After trying them in the air fryer, I never looked back.

The air fryer gives them a crisp outside, but they stay soft and fluffy inside. That garlic parmesan coating just takes the flavor up a notch.

You get golden, crunchy potatoes with rich garlicky butter and a savory parmesan finish in less than 30 minutes.

You don’t need fancy ingredients or a lot of prep work. A bag of baby potatoes, some butter, garlic, and parmesan is all it takes.

This side dish feels special but is simple enough for weeknights. You don’t even have to peel the potatoes—just boil, smash, season, and let the air fryer work.

Serve them with grilled chicken, a roast, or just eat them alone. These smashed potatoes fit into almost any meal.

They’re easy, versatile, and bring something crispy and flavorful to the table. You don’t need to deep fry anything.

Why You Will Love Air Fryer Garlic Parmesan Smashed Potatoes

These potatoes are so simple to make. You only need a few basic ingredients.

The flavor and texture feel like something from a restaurant. The crispy edges and soft centers make them satisfying.

The air fryer gives you that golden crunch without much oil. You can boil the potatoes ahead and finish them in minutes later.

Here’s why I keep making them:

• Easy to prepare: Boil, smash, season, and air fry.
• Versatile: Pair with chicken, steak, salmon, or enjoy alone.
• Customizable: Swap in your favorite herbs or cheeses.
• Crowd-friendly: Good for weeknights or gatherings.

Garlic butter and parmesan add a savory, nutty flavor. A sprinkle of fresh parsley or another herb gives them a bright finish.

You don’t need special tools. Smash the potatoes with a glass or fork, and let the air fryer do the rest.

How To Make Air Fryer Garlic Parmesan Smashed Potatoes

Start with baby potatoes, fresh garlic, and parmesan cheese. The air fryer makes them golden and crisp.

The steps are easy, but each one matters for that fluffy inside and crunchy edge.

Ingredients

Use baby potatoes or small gold potatoes for the best texture. Their size helps them cook quickly and smash evenly.

No need to peel them—this saves time and keeps the skins crisp. Use fresh garlic for bold taste, and add garlic powder for even coverage.

A little onion powder balances things out. Parmesan cheese gives a salty, nutty finish.

Fresh parsley adds color and freshness. For fat, pick unsalted butter melted into garlic butter, or try extra virgin olive oil for something lighter.

Both help the potatoes crisp in the air fryer. Season with black pepper, a pinch of red pepper flakes if you want spice, and salt.

Instruments

You don’t need much equipment. A large pot works for boiling the potatoes.

A colander helps you drain them fast. Smash the potatoes with a glass, a mug, or a potato masher.

Flatten them just enough to create rough edges. For cooking, use an air fryer with a basket big enough for a single layer.

If your air fryer is small, cook in batches. Keep a mixing bowl for melting butter and mixing garlic, parmesan, and herbs.

Step-By-Step Instruction

Boil baby potatoes in salted water until fork-tender. Drain and let them cool enough to handle.

Place them on a tray and press each one down gently. Mix melted butter or olive oil with minced garlic, parmesan, parsley, and spices.

Brush this mixture over the smashed potatoes. Transfer them to the air fryer basket in a single layer.

Cook at 390°F until golden and crispy, about 7–10 minutes. Sprinkle with extra parmesan or parsley before serving.

Tips & Tricks

I’ve made these smashed potatoes a lot, and small details matter. Keep things simple and consistent for crisp edges.

Boil just enough. Potatoes should be fork-tender, not falling apart. If they’re too soft, they’ll break when you smash them.

Smash gently. Use the bottom of a glass or a potato masher. Press down slowly.

A half-inch thickness gives you fluffy inside and crispy outside. Don’t overcrowd.

Space matters in the air fryer. If the potatoes overlap, they’ll steam instead of crisp. Cook in batches if you need to.

Preheat the air fryer. A hot basket helps the edges start crisping right away. Three to five minutes at 400°F is enough.

Season evenly. Toss potatoes with oil, garlic, salt, and pepper before air frying. Sprinkle parmesan in the last 2 minutes so it melts, not burns.

Flip halfway. Turning them once helps both sides brown. Use tongs and handle carefully.

Try small tweaks. Add smoked paprika, fresh herbs, or a drizzle of garlic butter after cooking.

These habits make your potatoes more consistent every time.

Ingredient Substitute

Sometimes you just don’t have the exact ingredients. That’s fine—delicious smashed potatoes are still possible.

I switch things up depending on what’s in my kitchen.

Here are some easy substitutes:

• Potatoes: Use red baby potatoes if you don’t have Yukon gold. They might not hold shape as well, but still taste great.
• Olive oil: Any neutral oil like avocado, canola, or sunflower works.
• Butter: If you only have salted butter, skip adding extra salt. For dairy-free, use plant-based butter.
• Parmesan cheese: Pecorino works, or try nutritional yeast for dairy-free.
• Fresh parsley: Swap in rosemary, thyme, or dill. Each gives a different flavor.

These swaps let you adjust the recipe without losing that crispy, garlicky goodness. It’s easier to adapt to dietary needs or just use what you have.

What To Serve With Air Fryer Garlic Parmesan Smashed Potatoes

When you make these crispy potatoes, you’ll want something that balances the buttery garlic flavor.

I often think about what I’d serve if friends came over. These potatoes fit in with almost anything.

Pair them with proteins for a full meal:

• Grilled chicken with herbs or garlic butter
• Steak or roast beef for a hearty option
• Salmon or cod for a lighter seafood choice

For a vegetarian spread, serve them alongside:

• Roasted vegetables like carrots, zucchini, or broccoli
• Fresh salads with lemon vinaigrette
• Stuffed mushrooms for a savory bite

I also like to treat the potatoes as an appetizer. Set them out with dips like:

• Ranch or sour cream for something cool
• Garlic aioli for extra flavor
• Spicy mustard or hot sauce for heat

These potatoes work well at gatherings. Place them next to finger foods like chicken skewers, sliders, or crispy salmon bites.

That way, everyone can grab a little of everything. No matter how you serve them, think about balance.

Potatoes are rich and savory, so pair with fresh, tangy, or lighter sides.

How To Store Air Fryer Garlic Parmesan Smashed Potatoes

I always make a big batch and want them to stay tasty. You don’t need special tools, just an airtight container.

Store them in the fridge for up to 4 days. Let them cool completely before sealing, or condensation will make them soggy.

When you’re ready to reheat, the air fryer works best. It brings back the crisp edges in just a few minutes.

The oven is another good option if you’re heating a bigger batch. If you want to freeze them, you can.

Place the potatoes in a single layer on a tray. Freeze until solid, then move to a freezer bag.

They’ll last up to 4 months this way.

Here’s a quick guide:

• Fridge: Store in an airtight container, up to 4 days.
• Reheat in air fryer: 390°F for 3–5 minutes.
• Reheat in oven: 375°F for about 10–12 minutes.
• Freezer: Freeze up to 4 months, reheat straight from frozen.

Microwaving softens the potatoes too much, so I avoid it. Stick with the air fryer or oven for that crispy bite.

Nutritional Value

When you make garlic parmesan smashed potatoes in the air fryer, you get a side dish that feels indulgent. It can still fit into a balanced meal.

Air frying uses less oil than deep frying. That helps keep the fat content lower.

The exact nutrition depends on your potatoes, oil, and cheese. Here’s a rough idea for one serving, about 1 cup:

• Calories: 150–200
• Carbohydrates: 25–30 g
• Protein: 3–5 g
• Fat: 6–9 g
• Fiber: 2–3 g
• Sodium: varies with added salt and parmesan

Potatoes give you a good source of vitamin C and potassium. You’ll get some B vitamins too.

The skin adds fiber, so I’d leave it on. That makes the dish more filling.

Parmesan cheese brings protein and calcium. It does bump up the sodium, though.

A light sprinkle of cheese gives you flavor. No need to go overboard.

A small drizzle of olive oil helps the potatoes crisp up. It adds some healthy fats, which is nice.

If you want to cut calories, try a light spray of oil instead.

Pair this dish with lean protein and veggies. You get comfort food flavor and some nutrition too.