Name: Air-Fryer Crispy Smashed Potatoes
Total time: 1 h
Ingredients: 1½ pounds small red potatoes , unpeeled; 2 tablespoons extra-virgin olive oil; 1 teaspoon chopped fresh thyme; Salt and pepper

Why This Recipe Works

Traditionally, smashed potatoes are boiled and then flattened and crisped in a hot pan of oil. However, the air fryer crisped the smashed potatoes even more thoroughly, as the hot air made its way into the broken potatoes' many cracks and crevices to produce an intensely crackly exterior (the air fryer also required less oil). Better still, we could skip the boiling and steam the potatoes in a foil packet in the air fryer, which not only simplified the process but intensified the potatoes' earthy flavor. We chose red potatoes for their moist texture and thin skin. After steaming them until soft, we used a baking sheet to press on all of the potatoes at once, cracking and flattening them to ½ inch. (A potato masher can also be used.) After tossing them with olive oil, salt, pepper, and fresh thyme, we returned them to the air fryer, where they crisped to perfection. We found that not stirring or shaking the basket during the final 15 minutes helped produce an even more pronounced crunchy outer layer.

Before You Begin

Use small red potatoes measuring no larger than 1½ inches in diameter.

Instructions

Arrange potatoes in center of large sheet of aluminum foil and lift sides to form bowl. Pour ¾ cup water over potatoes and crimp foil tightly to seal. Place foil packet in air-fryer basket, place basket in air fryer, and set temperature to 400 degrees. Cook until paring knife inserted into potatoes meets little resistance (poke through foil to test), 25 to 30 minutes.

Carefully open foil packet, allowing steam to escape away from you, and let cool slightly. Arrange potatoes in single layer on cutting board; discard foil. Place baking sheet on top of potatoes and press down firmly on baking sheet, flattening potatoes to ½-inch thickness. Transfer smashed potatoes to large bowl; drizzle with oil and sprinkle with thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Toss until well combined and most potatoes have broken apart into chunks.

Return potatoes to air fryer and cook until well browned and crispy (do not stir or shake during cooking), 15 to 20 minutes. Season with salt and pepper to taste. Serve.