Looking for a really tasty and easy potato side dish that you can make in your air fryer? Perfect for midweek meals or guests, these crispy air fryer smashed potatoes are drenched in simple Greek style lemon and oregano flavors. Make them in half the time compared to in your oven, with the same creamy on the inside and super crunchy on the outside results.
Preheat the air fryer to 400F/205C for a couple of minutes (or 390F/200C if that's as high as you can set it).
Wash and dry the potatoes, then air fry for 15 to 20 minutes or until fork-tender but not falling apart.
1.75 pounds potatoes
Meanwhile, mix together the olive oil, lemon juice, oregano and salt and pepper in a medium sized bowl.
¼ cup olive oil, 2 teaspoons oregano, ½ lemon, ¾ teaspoon salt, ¼ teaspoon pepper
Empty the part-cooked small potatoes into the bowl with the marinade. Toss well with a spoon until the potatoes are all covered.
Use a spoon or fork to place the potatoes into the air fryer basket. Leave plenty of space around each one.
Use a potato masher or fork to squash each potato so that it is flattened but not falling apart.
Spoon or drizzle most of the remaining marinade in the bowl over the squashed potatoes.
Air fry the potatoes for 20 to 25 minutes or until they are golden and crisp on both sides. Flip over half way through cooking, drizzling the last bit of marinade over the other side.
Serve immediately, while hot and crisp. Add extra lemon segments to squeeze over to serve if you like.
Video
Notes
Optional: Add a teaspoon of garlic to the marinade as well.Type of potatoes: Any small potatoes such as 'new potatoes', fingerling potatoes or baby/mini potatoes are great. Alternatively, you can use any with a creamy/waxy texture such as Yukon Gold, red or blue potatoes, Charlotte potatoes. Serving suggestions: Smashed potatoes made in the air fryer go with almost anything as a side dish! They go particularly well with a cold dinner such as a tuna salad, a stovetop meat or fish dish, or another air fryer dish like chicken burgers or naan pizza. To reheat: Leftovers reheat beautifully... in the air fryer, of course! Simply pre-heat to 350-375°F (175-190°C) and reheat for 5 to 10 minutes or until hot and crisp again. Variations: Switch the lemon and oregano for 2 teaspoons of garlic powder and plenty of grated parmesan cheese. Season with just olive oil, salt and pepper, then top the crispy mini potatoes with sour cream, chives, and cheese. Sprinkle with Mexican style spices, then serve nacho style topped with sour cream, salsa, guacamole and cheese. Toss with any spices you like, in fact!To bake in the oven instead: You might prefer this cooking method if you are turning on the oven anyway, or if you want to make a large amount. Par-boil for around 15 minutes, then squish on a baking sheet and roast for around 40 minutes at 390F/200C (355F/180C fan) until crisp, turning half way.Got a small air fryer? If you have a small air fryer, you may need to reduce the amount of potatoes, or cook them in two batches.