Crispy Smashed Potatoes with Dipping Sauces


  • 24 oz baby potatoes
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tbsp grated parmesan, divided
  • 8 oz roasted red peppers
  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • ¼ cup olive oil
  • 1 tsp paprika
  • 2 tsp salt
  • 1 medium avocado
  • 1 jalapeno, deseeded and chopped
  • 1 cup cilantro, tender leaves and stems
  • 5 limes, juiced
  • ¼ cup sour cream
  • ½ cup olive oil
  • 1 tsp salt
  • Preheat on Air Fry at 400°F set for 13-15 Minutes. Add all potatoes and cook until fork tender, rotating the potatoes halfway.
  • Allow the potatoes to cool slightly, and gently smash until ½ inch thick with the bottom of a cup.
  • In a large bowl, toss with olive oil, salt, and 1 tbsp Parmesan. Place in the basket in a single layer and Air Fry at 400°F for another 13-15 Minutes until crispy. Work in batches as necessary.
  • Sprinkle the finished smashed potatoes with an additional tablespoon of Parmesan.
  • While the potatoes are cooking, make the sauces. In a blender, add roasted red peppers, mayonnaise, sour cream, olive oil, paprika, and salt. Blend until smooth and pour into a serving dish.
  • Clean the blender cup, add the avocado, jalapeno, cilantro, lime juice, sour cream, olive oil, and salt. Blend until smooth and pour into a serving dish.
Previous Next