Easy Air Fryer Smashed Potatoes with Parmesan Butter & Yogurt
Prep Time5mins
Cook Time40mins
Total Time45mins
Servings: 16potatoes + ½ cup yogurt
Calories: 305kcal
Course: Appetizer, Side Dish
Cuisine: American, Greek
Super Easy Air Fryer Smashed Potatoes tossed in parmesan butter and served on a bed of parmesan whipped yogurt. The perfect air fryer appetizer with a balance of crispy, crunchy and buttery with tangy, creamy and cheesy; high protein too!
Ingredients
½lbbite-sized Mini Potatoes, 1½” diameter, (about 16, 227g)
½tspOlive Oil
½tspItalian Seasoning, or other dried herbs
⅛tspGarlic Powder
⅛tspOnion Powder
⅛tspSalt
⅛tspPepper
½TbspMelted Butter
½TbspGrated Parmesan
Parmesan Whipped Yogurt:
½cupGreek Yogurt 112g
1TbspGrated Parmesan
½tspLemon Juice
¼tspItalian Seasoning, or other dried herbs
Pinchof Black Pepper
Instructions
Boil water in a small pot over medium heat, place potatoes in and cook for about 20 minutes until potatoes can be easily pierced with a fork.
Drain and let cool for 5 minutes.
Place potatoes on flat surface or baking sheet and press down with ball of palm (or a potato masher or fork) to flatten till about ½" high.
Transfer to bowl if not using baking sheet, drizzle on olive oil, sprinkle seasoning and toss to coat.
Line the basket of an air fryer with parchment paper, place potatoes in and cook for 20 mins at 400°F until golden brown around the edges (bake at 425°F for 30 minutes). Leave enough room in between and work in batches if needed.
Transfer potatoes to a large bowl, pour melted butter and grated parmesan and toss to coat.
For parmesan yogurt: In a small bowl stir together yogurt, grated parmesan, lemon juice, Italian seasoning and pepper.
Spoon yogurt onto a plate, top with smashed potatoes and serve!
Notes
To make this Paleo or Vegan, use dairy free Yogurt, Parmesan and Butter.
Storage:
Fridge: 4 days in an airtight container. To reheat, cook at 400°F until warmed through.
Nutrition:
Servings: 16 + ½ cup Yogurt | Serving size: full recipe