These air fryer potato cakes are the easiest way to turn leftover mashed potatoes into something crispy, golden, and completely irresistible. They’re crunchy on the outside, soft and fluffy inside, and made with simple pantry ingredients in under 15 minutes.
If you love crispy potato recipes, you’ll also want to try my Air Fryer Smashed Potatoes or classic Air Fryer Baked Potatoes — both are reader favorites for a reason.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Why You’ll Love These
- Crispy golden edges
- Fluffy, tender center
- Perfect way to use leftover mashed potatoes
- No deep frying
- Ready fast
- Easy to customize
Nobody gets excited about cold mashed potatoes the next day. But crisp them up in the air fryer? Different story.
Ingredients You’ll Need
- 2 cups cold mashed potatoes
- 1 egg
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 3 tablespoons all-purpose flour
- ½ cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley (for garnish)
- Sour cream (for serving)
Simple ingredients. Big payoff.
How to Make Air Fryer Potato Cakes
- In a bowl, combine mashed potatoes, egg, garlic, Parmesan, flour, seasoning, salt, and pepper. Mix until fully combined.
- Shape into evenly sized patties. Slightly imperfect edges are totally fine — they actually crisp better.
- Lightly coat both sides with panko breadcrumbs for that extra crunch.
- Place the patties in a single layer inside your air fryer basket. Don’t overcrowd.
- Air fry until golden brown and crispy, flipping halfway through.
Variations
Want to switch it up?
- Add shredded cheddar for extra melt
- Mix in crispy bacon bits
- Stir in chopped green onions
- Add smoked paprika for depth
You can even make them “loaded” like my Air Fryer Loaded Potato Skins with cheese and toppings.
These are forgiving. You really can’t mess them up.
What To Serve with Potato Cakes
These potato cakes make a great side dish or even a light meal.
They pair perfectly with:
- Air Fryer Chicken Nuggets
- A simple Air Fryer Steak
- Crispy Air Fryer Green Beans
- Or alongside Air Fryer Peppers and Mushrooms for a full comfort-food spread
Potatoes + air fryer + protein = solid dinner.
How to Store and Reheat
If you have any leftover mashed potato cakes, they can be stored in the fridge for up to a week. Simply place them in an airtight container and enjoy them within seven days. Reheat in the air fryer for 2 minutes per side to bring back their outer crisp and inner warmth.
Microwave works… but you’ll lose that crunch.
Freeze them in a single layer on parchment paper and transfer them to a freezer zip-lock bag. Use them within 3 months. To reheat from frozen: Air fry at 350°F for 6–8 minutes, flipping halfway, until hot and crispy. No need to thaw first.
Freezing makes these even better for meal prep — future you will be very happy.
Other Recipes to Try
If you love turning simple ingredients into crispy air fryer favorites, try my Air Fryer Twice-Baked Potatoes, or classic Air Fryer French Fries. And if you’re in the mood for something a little different, my Creamy Broccoli Salad make a great side to these potato cakes.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Air Fryer Potato Cakes (Crispy Mashed Potato Patties)
Ingredients
- 2 cups cold mashed potatoes Not too liquid or too runny.
- 1 large egg
- 3 garlic cloves finely minced. Or 1 teaspoon garlic powder
- 3 Tablespoons All-purpose flour
- 1/2 cup grated parmesan cheese Can sub with cheddar cheese or cheese of choice +1/2 cup parmesan for coating
- 1 teaspoon Italian seasoning Or use seasoning of choice.
- 1/2 cup Panko breadcrumbs Or use regular breadcrumbs
- Salt and pepper to taste
- Fresh parsley for garnish
- Sour cream for serving
Instructions
- In a large bowl, combine mashed potatoes, egg, garlic, Parmesan, flour, Italian seasoning, salt, and pepper. Mix until fully combined.
- In a separate shallow dish add 1/2 cup parmesan cheese and 1/2 cup breadcrumbs and mix together.
- Divide the potato mixture into 8 equal parts and using your hands, shape the mixture into evenly sized patties. Approximately 1/2 to 3/4 inch thick.
- Roll the patties in the parmesan/breadcrumbs mixture to coat.
- Preheat air fryer to 375F/190C for 3 minutes.
- Lightly spitz the basket with spray oil (to prevent sticking). Place potato patties in a single layer in the air fryer basket. Lightly spritz them with spray oil.
- Air fry mode 375F/190C 8-10 minutes, flipping halfway. Once flipped on the other side, give them a light spray oil spritz again. In other words, cook 4-5 minutes per side or until the breading crisps up and reach golden color with slightly charred edges.
- Let them cool for a few minutes. Garnish with chopped parsley, sour cream on top, bacon crumbles, and scallions, if desired.
Notes
- Cold mashed potatoes work best for shaping.
- If mixture feels too soft, add 1–2 extra tablespoons flour.
- Reheat leftovers in the air fryer at 350°F for 3–5 minutes until crispy.
- Freeze cooked potato cakes up to 2 months. Reheat from frozen at 350°F for 6–8 minutes.
Oh yes. Sometimes I added onion, sour cream, chives and bacon.
These are delicious. I had to increase the temperature a bit to get them to brown. They also worked well made into small balls for a toddler.
Thank you, loved them. Will try the jalapeno ones too.
Yummy 🌞 😋 thank you for your feedback. Glad you enjoyed the recipe