These ultra-crispy air fryer smashed potatoes, seasoned with paprika, garlic powder, and curry, are tender fluffy and creamy on the inside, crispy on the outside – a delicious meal by itself or a side dish for any meal.
1 pound baby gold potatoes, about 10-12, depending on the size. I used a mix of baby gold/red potatoes.
1/2 teaspoon kosher salt
1/2 teaspoon sweet paprika or paprika
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
1 Tablespoon olive oil or avocado oil
1 tablespoon chopped parsley for garnish
1. Rinse potatoes. Pat dry. Microwave for 5 minutes until fork tender or a knife easily pierces to the center of each potato. I prefer the precook them in the microwave because it is faster. Alternatively, boil potatoes for 10-15 minutes until fork tender.
2. Place potatoes on a flat work surface and gently press using the bottom of a glass (or mug) to smash the potatoes.
3. Preheat air fryer to 400F/200C for 3 minutes
4. In a small bowl combine all the spices – paprika, salt, pepper, garlic powder, and curry. Add a tablespoon of oil and mix well to combine into a paste
5. Brush one side of each potato with oil/spice mix. I use this OXO food-basting brush for an even spreading.
6. Arrange potatoes onto an air fryer basket or tray. Do not over-crowd and give them some space not to touch each other
7. Air fry mode at 400F/200C in the preheated air fryer for 6 minutes
8. Open air fryer. Flip each potato on the other side. Brush the other side with the remaining oil/spice mix
9. Send back to air fryer for another 6 minutes or until crispy golden
10 Enjoy the most delicious crisp air fryer smashed potatoes.
Seasoning: 1/2 teaspoon kosher salt 1/2 teaspoon sweet paprika or paprika 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon curry powder
More potatoes recipes to try.
Potato wedges seasoned with garlic and mayo.
Air fryer Hasselback potatoes.
Air fryer twice baked potatoes.
Crispy Air Fryer Smashed Potatoes
These ultra-crispy air fryer smashed potatoes, seasoned with paprika, garlic powder, and curry, are tender fluffy and creamy on the inside, crispy on the outside - a delicious meal by itself or a side dish for any meal.
Ingredients
- 1 pound baby gold potatoes, about 10-12, depending on the size. I used a mix of baby gold/red potatoes.
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sweet paprika or paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1 Tablespoon olive oil or avocado oil
- 1 tablespoon chopped parsley for garnish
Instructions
1. Rinse potatoes. Pat dry. Microwave for 5 minutes until fork tender or a knife easily pierces to the center of each potato. I prefer the precook them in the microwave because it is faster. Alternatively, boil potatoes for 10-15 minutes until fork tender.
2. Place potatoes on a flat work surface and gently press using the bottom of a glass (or mug) to smash the potatoes.
3. Preheat air fryer to 400F/200C for 3 minutes
4. In a small bowl combine all the spices - paprika, salt, pepper, garlic powder, and curry. Add a tablespoon of oil and mix well to combine into a paste
5. Brush one side of each potato with oil/spice mix. I use this OXO food-basting brush for an even spreading.
6. Arrange potatoes onto an air fryer basket or tray. Do not over-crowd and give them some space not to touch each other
7. Air fry mode at 400F/200C in the preheated air fryer for 6 minutes
8. Open air fryer. Flip each potato on the other side. Brush the other side with the remaining oil/spice mix
9. Send back to air fryer for another 6 minutes or until crispy golden
10 Garnish with parsley and enjoy the most delicious crisp air fryer smashed potatoes
Notes
1. Oven bake at 425F for 20 minutes flipping half way
2. Sub for seasoning of your choice if desired
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The combination of spices are delish!