Print

Loaded Smashed Potatoes In The Air Fryer

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy-edged smashed baby potatoes made in the air fryer, then loaded with melty cheddar, crispy bacon, sour cream, and fresh chives. Golden and crunchy outside, fluffy inside, and ready in about 35 minutes.

Ingredients

  • 1.5 lbs (680 g) baby potatoes, small and similar in size
  • 1 tablespoon salt (for boiling water)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup sour cream
  • 2 tablespoons fresh chives, finely chopped
  • 2 green onions, thinly sliced (optional)

Instructions

  1. Place the potatoes in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil and cook for 15 to 18 minutes, until fork-tender. Drain well and let steam dry for 5 minutes.
  2. Preheat the air fryer to 400°F (200°C).
  3. Place the potatoes on a lined baking sheet. Using the bottom of a glass or measuring cup, gently press each potato down to about 1/2 inch (1.25 cm) thick.
  4. Brush or drizzle the tops with olive oil and sprinkle with garlic powder, smoked paprika, kosher salt, and pepper.
  5. Working in batches, carefully transfer the potatoes to the air fryer basket in a single layer without overlapping. Air fry for 10 to 12 minutes, until deeply golden and crispy on the edges.
  6. Sprinkle the cheddar over the potatoes and air fry for 1 to 2 minutes more, until melted and bubbly.
  7. Top with crumbled bacon, a dollop of sour cream, chives, and green onions. Serve immediately.

Notes

  • Potato size: Choose baby potatoes about 1 to 2 inches wide so they cook evenly and smash without falling apart.
  • Don’t skip drying: Letting the boiled potatoes steam dry is the key to a crispy exterior.
  • Don’t overcrowd: Cook in batches so hot air can circulate; crowded potatoes will steam instead of crisping.
  • Make ahead: Boil and smash the potatoes up to 1 day ahead, refrigerate, then season and air fry just before serving.
  • Variations: Swap the cheddar for pepper jack, Monterey Jack, or Parmesan, or add pickled jalapeños for heat.
  • Reheating: Reheat leftovers in the air fryer at 375°F (190°C) for 4 to 5 minutes to re-crisp. Add the sour cream fresh.
  • Gluten-free as written.

Nutrition

Find it online: https://thefamilycooking.com/loaded-smashed-potatoes-in-the-air-fryer/