Air Fryer Smashed Potatoes Recipe (2024)

FAQs

How does Gordon Ramsay make smashed potatoes? ›

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

Not preheating the air fryer

Air fryers might not serve quite the same function as a traditional oven, but they have a fair amount of crossover in how they operate. For instance, preheating your air fryer much the same way you'd preheat your oven might be the secret to ensuring a crispy, savory potato.

Preheat an air fryer to 400 degrees F (200 degrees C). Rub potatoes with olive oil and season with salt, pepper, garlic powder, and parsley. Place potatoes in the air fryer basket. Cook in the preheated air fryer until potatoes are soft, 40 to 50 minutes, depending on potato size.

While it may seem like a pain, soaking the potatoes in hot water for 10 minutes prior to cooking them in the air fryer is essential. The water removes excess starch, allowing the fries to be their crispiest. Instead of soaking them in large bowl of cold water, I like to use hot water to cook the potatoes slightly.

Smashed potatoes will fall apart if they are overcooked or if you try to mash them while they are still hot. Long story short - cook the potatoes until al dente (slightly firm). Don't overcook the potatoes! Last - cool the potatoes completely before smashing them.

If you peel your potatoes, they won't be nearly as crispy—the oiled skin gives the delicious crispy bite with these taters. — Preheat your air fryer. Placing your potatoes in a preheated 400° air fryer will also help them achieve maximum crispiness in a shorter amount of time.

While we wish it were possible to fry without any oil, air fryers do need a little oil to make your food crispy (but you'll use a lot less than a traditional fryer). Toss your food with a small amount of oil (around a tablespoon or less) to coat it evenly, then add it to the air fryer basket.

Dry the outside of the food properly before you add oil. Do not use too much oil, as this will make the food less crispy and more fattening. Meat or poultry can be lightly brushed with oil or marinated to get the crispiest results.

Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.

Can you put a raw potato in the air fryer? ›

Uses less oil than deep-frying: Cooking raw potatoes in an air fryer uses a fraction of the oil as deep frying, but they come out tasting amazing! Easy to make: Simply wash and cut your potatoes, toss them with oil and spices, and add them to your air fryer. They cook up fast and easy!

The great news about air fryers is that you can use foil along with parchment paper to cook your food in an air fryer. Just remember that if it's safe and effective to use in a conventional oven, it will work just fine in an air fryer.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration.

This step is commonly missed in making homemade fries, but it might be one of the most important! Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.

A potato ricer is widely regarded as the best tool for mashed potatoes that are smooth and fluffy. Built like a big garlic press, it works by pushing cooked potatoes (one or two at a time) through a perforated grate, creating stringy, broken-down potato bits without releasing a ton of starch.

Smashed is where there are still chunks of potatoes throughout and mashed is when it's blended totally smooth.

Once the potatoes have been partially boiled after six minutes, drain them using a colander and shake them while in the colander to fluff the edges up. Next, sprinkle the semolina and shake the potatoes again to make sure they are evenly coated. Then allow the the potatoes to steam dry for five minutes.