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Air Fryer Smashed Potatoes:

Look no further than the Best Air Fryer Smashed Potatoes (easy, super crispy) that can be made without boiling potatoes. They’re fried to a lovely golden brown, flavoured with garlic and herbs! This simple snack or side dish is naturally gluten-free and vegan!
They go really well with chive and sour cream dip! Everything you could ask for in a potato dish is found in mashed potatoes! They have a wonderfully fluffy inside and a crunchy exterior. This version of the recipe uses an air fryer to cook the potatoes all the way from frying to crispy. The potato cooks to perfection, so there’s no need to worry about doing extra cleaning!

Cook Time: Twenty minutes

Cuisine: American

Serving: 6

Ingredients For Air Fryer Smashed Potatoes (easy, super crispy):

One kilogram of infant potatoes
Three tablespoons of oil
One tablespoon of dry herbs
One teaspoon of salt
One teaspoon of black pepper
One tablespoon of garlic powder

Instructions For Air Fryer Smashed Potatoes (easy, super crispy):

First, give the kilogram of young potatoes a wash and a pat dry. Peeling the potatoes is not necessary.
Set the temperature of your air fryer to 200C/400F.
Put potatoes in a single layer in the air fryer basket.
Brush or spray three tablespoons of oil on. (Use one teaspoon.)
When the potatoes are fork-tender, air fried them for 12 to 15 minutes at 200C.
Mash the potatoes with the back of a dish or cup until they become flat. The potato will crumble if you press it too firmly.
Combine oil, 1 tablespoon dry herbs, and 1 tablespoon garlic powder in a small bowl. One teaspoon each of freshly ground black pepper and salt
On top of the mashed potatoes, brush this. Take note that I apply this during the second air fry because if you add the spice too early, it can burn.
Before using the air fryer, add mashed potatoes in the basket and brush with sesame oil.
Cook at the same temperature for five minutes, or until all over is crispy and golden brown.
Air fryer basket filled with crispy fried smashed potatoes, serve right away.

Storage of Smashed Potatoes:

It’s better to consume mashed potatoes right away from the stove to savour their crunchy texture.
Remaining food can be kept in the refrigerator for two to three days in an airtight container. Before using, reheat the air fryer for an additional two to three minutes.
Potatoes can spoil if left out for extended periods of time, so avoid doing so.

Freezing of Smashed Potatoes:

After the mashed potatoes have completely cooled, arrange them in a single layer on the baking sheet. Place the tray inside of the freezer. Take them off the baking sheet and place them in freezer bags once they’re frozen.
Store in the freezer for up to six weeks, then reheat in the air fryer until well cooked.

Serving Recommendation:

You can pair potatoes with just about anything!
They are excellent as finger food when paired with dips such mango chutney, yogurt garlic sauce, or sour cream and chive dip. An intriguing substitute for brown sauce is prawn paste.
One of my favourite sauces is homemade marinara.
Additionally, you may have them as an accompaniment to a variety of foods, such Sundried Tomato Chickpea Cakes or Tawa Burgers.
Serve them for grilling BBQs, burgers, and other events!

Recipe By: Jea Cooking Odessey