1teaspoongarlic powderprefer using powder vs. fresh garlic (latter burns)
1teaspoonred chili powder
Preheat air fryer to 400°F (or oven to 425°F, and use a roast setting if available)
Wash and dry potatoes thoroughly (because you'll eat the skin too!). If you're using medium sized potatoes, quarter them. If using small (golf ball or smaller sized) potatoes, use them as-is. You can precook the potatoes one of two ways: Parboil: Cover the potatoes with salted water with a teaspoon of turmeric in a large pot, and cook on medium-high heat for about 20 minutes to boil the potatoes. Check after 15 minutes. Air Fry: Add the potatoes to the air fryer and cook for 15-20 minutes at 400ºF or until the potatoes are fully cooked! If a fork passes easily through the potatoes, they are done. If not, cook until they're done! Once the potatoes are cooked, drain the water if parboiling, cool them completely, and transfer them to a mixing bowl.
Add a teaspoon each of garlic powder and red chili powder to 3 tablespoons of olive oil and mix well using a fork. I prefer mixing them before sprinkling on the potatoes since they coat better this way. See next step if you prefer to season separately!
Whisk the olive oil mixture once more and pour half of it on the potatoes and coat them well using your hands or a fork. If using an air fryer, you can pour all the oil on potatoes. Alternative: If you don't want to make an oil mixture, start by pouring half the olive oil on the potatoes and coat them well. Then add the spices and make sure the potatoes are fully coated.
Air Fryer Smashed Potatoes
Transfer the potatoes into the air fryer basket or sheet with sufficient spacing.
Using a fork or a masher (or even a glass) - smash the potatoes softly. You want to make sure the skin loosens and breaks, and the smashed potato is about ½ an inch thick. If you have any seasoned oil left, brush it on the potatoes.
Air fry for about 20 minutes, flipping halfway through to your desired crispiness!
Oven Baked Smashed Potatoes
Place the potatoes on a baking sheet, evenly spaced apart. Using a fork or a masher (or even a glass) - smash the potatoes softly. You want to make sure the skin loosens and breaks, and the end potato is about ½ an inch thick. See pictures in post for details! Drizzle the remaining oil on top to your liking.
Bake the smashed potatoes for about 20 to 25 minutes, flipping halfway through.
Grab one fresh out of the air fryer or oven, or top with fresh herbs (parsley) or fresh grated vegan or vegetarian cheese of your choice!
Choice of Potatoes: I prefer using baby gold potatoes in this recipe, however red potatoes also work quite well. Ideally, you want potatoes the size of golf balls.
If you're not able to find baby potatoes, simply halve or quarter the larger potatoes so you can still get the right thickness.
Roasting Times: Roast times really depend on the air fryer (or oven) you're using, I suggest checking in 5 minute increments to make sure the crispiness is to your desired levels! Typically, I've found that basket-style air fryers tend to cook slightly faster than tray-style or oven-style air fryers. This recipe has been tested using a Breville Smart Oven, a Cosori 6 Qt, and Nuwave!
Season with fresh ingredients after roasting: I tend to use dry spices before roasting, but I wouldn't suggest using fresh herbs or fresh garlic before you air fry or bake the potatoes - they burn in the oven and the taste is really bitter! Instead, top the smashed potatoes with fresh herbs or cheese after they're out of the oven or air fryer.