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This no-boil, air-fried smashed potatoes recipe is a quick and easy family favorite!
My family absolutely loves this tasty side dish. It’s like having a loaded baked potato but WAY better. Unlike baked potatoes, smashed potatoes give you those crispy edges of melted cheese. And who doesn’t love crispy edges! In this recipe, these smashed beauties are loaded with sharp cheddar, fresh jalapeno, cool sour cream, and chives.
The best features of these crispy smashed potatoes
- Quick and easy—forget boiling the potatoes first, just microwave them for a few minutes to save time)
- Air-fry or bake them at a high temperature for a short period of time to make them crispy and delicious.
- Gloriously crispy edges!
- Customizable toppings…choose your favorite:
- Fat (butter, ghee, or olive oil)
- Cheese (one that melts nicely)
- Seasonings (your favorite herbs and spices… the sky’s the limit!)
- Additional toppings (i.e. fresh herbs, sour cream, sauces, dips, etc.)
- Pick your potato–Yukon Gold or red potatoes are recommended because they are buttery soft in texture and easy to smash. Russet potatoes can work as well. Choose ones that are small or medium and cut them in half before microwaving them.
How to make Jalapeno Cheddar Smashed Potatoes: Step-by-step
1. Steam the potatoes in the microwave.
First and foremost, preheat your oven or air fryer to 425 F. Wash the potatoes and prick them all over with a knife or fork. Place them in a microwavable safe dish cook them for about 5 minutes or until soft all the way through. Typically, using the “potato” setting on your microwave should do the trick! This microwaving method will save you loads of time instead of using the boiling method.
2. Smash the potatoes.
For easy cleanup later, go ahead and line a large baking sheet with foil and lightly coat it with cooking spray. Next, lightly sprinkle salt and pepper onto the foil. Place a hot potato on the tray. Using the back of a flat spatula, and pressing down with the palm of your hand, gently smash the potato to about 1/2 inch in height. Repeat for each potato. Kind of fun, right?!
3. Season the potatoes.
Drizzle the potatoes with melted butter or olive oil and season with garlic powder, salt, and pepper. The fat is what will make these potatoes super crispy on the edges but soft and fluffy on the inside. Next, top them with cheese and bake or air-fry for 8-10 minutes or until cheese is melted and the edges are crispy.
4. Load them with toppings.
Okay, this is the best part of making these beauties. Remove the smashed potatoes from the oven and sprinkle them with scallions and jalapeno slices. Add a dollop of sour cream and sprinkle on some chives. Enjoy, my friend!
Customize crispy smashed potatoes any way you want!
Feel free to customize this side dish to your liking (some creative ideas are below). In fact, if you have any picky eaters, let them add their favorite toppings to their own smashed potatoes. Load ‘em up, bake for a few minutes, then load ‘em up some more! You and your family can enjoy making it their own every single time.
Creative topping ideas for smashed potatoes
- Chili and cheese, salsa, sour cream, and cilantro
- Truffle butter or oil, parmesan, and thyme
- Greek seasoning, feta, and parsley
- Marinara or pesto, mozzarella, and basil
- Curry or garam masala, yogurt, red onion
What to eat with smashed potatoes
More delicious potato recipes
I can’t wait for you to enjoy this quick, easy, and exceedingly versatile side dish with the ones you love!
Jalapeno Cheddar Smashed Potatoes (No-boil/Air-Fried)
If you love loaded baked potatoes, these are WAY better because they give you those crispy edges of melted cheese. And who doesn’t love crispy edges! These kid-friendly smashed beauties are loaded with sharp cheddar, fresh jalapeno, cool sour cream, and fragrant chives. Of course, you can always have it your way and add your favorite toppings instead.
Ingredients
Potatoes
- 6 Yukon Gold potatoes (small to medium-sized)
- Cooking spray
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 TB melted butter or olive oil
- 1 ½ cups grated cheddar cheese
Toppings
- 1/4 cup scallions, chopped
- 1 jalapeno, thinly sliced
- Sour cream (optional)
- Chopped cilantro or parsley (optional)
Instructions
- Preheat and prep. Preheat the oven or air fryer to 425 F. Wash the potatoes and prick them all over with a knife or fork. Place them in a microwavable safe dish and microwave them for about 5 minutes or until soft all the way through. (Typically, using the "potato" setting on your microwave should do the trick!)
- Smash the potatoes. Line a large baking sheet with foil and lightly coat it with cooking spray. Next, lightly sprinkle salt and pepper onto the foil. Place a hot potato on the tray. Using the back of a flat spatula, and pressing down with the palm of your hand, gently smash the potato to about 1/2 inch in height. Repeat for each potato.
- Season the potatoes. Drizzle the potatoes with butter or olive oil and season with garlic powder, salt, and pepper. Then, top them with cheese and bake or air-fry for 8- 10 minutes or until cheese is melted and the edges are crispy.
- Garnish the potatoes. Remove the smashed potatoes from the oven and sprinkle them with scallions and jalapeno slices. Add a dollop of sour cream and sprinkle on some chives. Enjoy!
Notes
Alternative Combinations
Feel free to use any toppings you like. Here are some tasty combos to get your juices flowing:
- Pizza Toppings (mozzarella, turkey pepperoni, bell pepper, olives, etc.)
- Chili Cheese (w/ salsa, sour cream, scallions, etc.)
- Greek (tomatoes, olives, feta, etc.)
- Loaded Baked Potato (cheese, turkey bacon, chives, sour cream, etc.)
Recommended Products
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 285Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 619mgCarbohydrates: 31gFiber: 3gSugar: 2gProtein: 10g
The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.
