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Instant Pot Herb Garlic Smashed Potatoes

Herb Garlic Smashed Potatoes

Smashed Potatoes can be had as a side for a festive meal, during Thanksgiving or Christmas, or as a snack just about any time of year! A good alternative to smooth mashed potatoes, these are made by cooking the potatoes with a secret ingredient that ensures extra crispy potatoes.
Course Appetizer, Side Dish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 247kcal
Author Shinta



  • Preheat oven to 400 F

Instant Pot Method:

  • Add the potatoes to the Instant Pot. Add enough water to cover the potatoes. Add the salt and the baking soda and mix.
  • Put on the lid of the IP, and with the vent in 'sealing' position, switch to 'Pressure Cook' (Manual) mode, in 'High' setting. Set the time for 5 minutes. Let the potatoes cook for 5 minutes. Once cooked, let the pressure release naturally for 3 minutes. Then, turn the vent to release steam (Quick Release).
  • Open the lid and take out the potatoes with a slotted spoon. Drain on kitchen towels and transfer to a baking sheet lined with baking paper or foil. Let the potatoes cool down.

Stove Top Method:

  • Add potatoes to a pot on the stove top. Add enough cold water to cover the potatoes.Add salt and bring to a boil over high heat. Once the water starts to boil, reduce heat and bring to a simmer for 15 mins. The pottaoes should be easily pierced by a fork.
  • Take out potatoes, drain and let them cool.
  • As the potatoes are cooling, mix together the melted butter, garlic, chili flakes and herbs.
  • Once the potatoes are cooled, smash the potatoes gently  with a fork ,and drizzle over the butter-garlic-chili-herb mixture generously.

Air Frying Instructions

  • Transfer the potatoes into a preheated Air Fryer basket or tray. Air fry at 400 F for 10 minutes. Once the airfrying cycle is complete, check for crispness and air fry for 5 more minutes if needed.

Baking Instructions

  • Bake in the oven at 400 F for 15 minutes, until the tops have crisped and lightly browned.
  • Take out the baked or air-fried potatoes and sprinkle grated parmesan over the potatoes. Serve immediately.


  • Use around half a teaspoon of baking soda for two quarts of water when cooking the potatoes. Increase the amount of baking soda and salt if you want to increase the number of potatoes.
  • For a vegan option, replace butter with olive oil and skip the parmesan. Air Fry in a single layer - Make sure you place the potatoes in a single layer and do not overlap the smashed potatoes. Air Fry in batches is necessary.
  • Use any variety of potatoes that you like, preferably baby potatoes, Yukon gold, or red potatoes.
  • Topping variations - You can adjust the seasoning for the smashed potato toppings, for a spicier version, add 1 tsp cayenne or black pepper.


    Calories: 247kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 843mg | Potassium: 759mg | Fiber: 4g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 35mg | Calcium: 30mg | Iron: 2mg