Everyday recipe

Golden & Crispy Smashed Potatoes (Air Fryer or Skillet)

Name: Golden & Crispy Smashed Potatoes (Air Fryer or Skillet)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 side-dish servings
Ingredients: 1 1/2 lb baby Yukon Gold or baby yellow potatoes, scrubbed; 2 tbsp olive oil for the air-fryer method; ½ tsp kosher salt, plus more for boiling, sauce and finishing; ¼ tsp black pepper; ½ tsp garlic powder; ¼ tsp smoked paprika (optional); Neutral high-heat oil, ¼–½ inch deep in skillet (skillet only; replaces brushing oil); ½ cup labneh (optional sauce); 1 tbsp lemon juice (optional sauce); 1 tbsp olive oil (optional sauce); 2 tbsp Frank’s RedHot or Crystal hot sauce (optional drizzle); 1 tbsp melted butter (optional drizzle); ½ tsp honey (optional drizzle); Chopped parsley or chives and flaky salt, to finish (optional)

Golden, craggy edges. Soft, buttery centers. These little potatoes have main-character energy. Boil baby yellow potatoes, smash them, then air fry in your Ninja or a regular air fryer at 400°F for 15–20 minutes per batch. Add cool lemony labneh and a spicy butter drizzle, or keep them salty and simple. Prefer a skillet? That method is here, too.

The problem it solves

Boiling softens the centers; smashing creates the rough edges that crisp as they cook. Start with dry potatoes, brush both sides with oil, and leave room around each one. Allow about 1 hour for one air-fryer batch, including boiling; a smaller basket means extra batches and more time.

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Prep: 15 min
Cook: 45 min
Total: 1 hr
Makes: 4 side-dish servings

Ingredients

1 1/2 lb baby Yukon Gold or baby yellow potatoes, scrubbed
2 tbsp olive oil for the air-fryer method
½ tsp kosher salt, plus more for boiling, sauce and finishing
¼ tsp black pepper
½ tsp garlic powder
¼ tsp smoked paprika (optional)
Neutral high-heat oil, ¼–½ inch deep in skillet (skillet only; replaces brushing oil)
½ cup labneh (optional sauce)
1 tbsp lemon juice (optional sauce)
1 tbsp olive oil (optional sauce)
2 tbsp Frank’s RedHot or Crystal hot sauce (optional drizzle)
1 tbsp melted butter (optional drizzle)
½ tsp honey (optional drizzle)
Chopped parsley or chives and flaky salt, to finish (optional)

Directions

Boil: Cover potatoes with cold salted water. Bring to a boil, then simmer 15–20 minutes until very fork-tender; larger potatoes may need longer.
Dry and smash: Drain and steam-dry 5–10 minutes. Press with a flat-bottomed glass to ½ inch thick, keeping each potato intact. Dry any damp surfaces. Choose EITHER air frying OR skillet frying below.
Ninja or regular air fryer: Select Air Fry at 400°F (about 200°C). Preheat about 3 minutes, or follow your model’s guidance. Brush both sides with 2 tbsp olive oil; add salt, pepper, garlic powder and optional paprika. Arrange in one uncrowded layer.
Air fry 15–20 minutes per batch, flipping gently at 10 minutes. Add 2–4 minutes if needed for golden, crunchy edges. Repeat without stacking. The 1-hour total includes boiling and one batch; add 15–24 minutes per extra batch.
Skillet alternative: Skip steps 3–4. Dry potatoes thoroughly to limit splattering. In a heavy, deep-sided skillet, heat ¼–½ inch neutral oil to 350–375°F over medium-high heat; use a frying thermometer. Reserve seasonings for after frying.
Carefully lower potatoes into oil, away from you. Fry in uncrowded batches for 3–4 minutes per side until golden; adjust heat to maintain temperature. Drain on a wire rack over a tray and immediately add reserved seasonings.
Optional labneh: Mix ½ cup labneh, 1 tbsp lemon juice, 1 tbsp olive oil and a pinch of salt. Add 1–2 tsp water to loosen if needed. Labneh is thick strained yogurt; plain Greek yogurt also works.
Optional drizzle: Mix 2 tbsp hot sauce, 1 tbsp melted butter and ½ tsp honey. Plate potatoes over labneh; add drizzle, herbs and flaky salt to taste. Serve immediately so the sauce does not soften the crispy edges.

Substitutions

Use plain Greek yogurt in place of labneh. For less heat, serve the spicy drizzle on the side. For a dairy-free plate, skip the labneh and butter drizzle and finish with herbs and flaky salt.

Helpful notes

The air-fryer method uses just the measured brushing oil. The skillet method uses shallow frying oil and adds the spices after cooking so they are less likely to scorch. Cooking times are estimates; use fork-tender centers and golden edges as your cues.

Which Ninja setting should I use?

Use Air Fry at 400°F (about 200°C) for this recipe. Ninja models differ, so follow your model’s preheating guidance and start checking at 15 minutes. These are stovetop-boiled potatoes finished in the air fryer; no pressure-cooking step is needed.

Why aren’t my smashed potatoes crispy?

Check moisture, oil and spacing first. Steam-dry after boiling, brush both sides lightly but evenly, and leave gaps for air to circulate. Stacking potatoes or covering them with sauce before serving softens the edges.

What potatoes work best?

Use similarly sized baby Yukon Gold or yellow potatoes so they soften at roughly the same time. Keep the skins on and smash to about ½ inch thick. If a potato resists the glass, boil it a little longer instead of forcing it.

Can I use a regular air fryer?

Yes—you can use a regular air fryer. Use 400°F as the starting temperature and check at 15 minutes, adjusting for your appliance and potato size. Basket capacity determines how many batches you need; 1½ lb may not fit in one layer.