The smashed potatoes with parsley are an enticing and very easy side dish to prepare, perfect to accompany meat or fish main courses, but also delicious on their own with a fresh sauce. This recipe combines simplicity and flavor: few ingredients, minimal preparation time, and a surprising result. The potatoes, once smashed, become crispy on the outside and soft on the inside, with a flavorful surface thanks to fresh parsley and extra virgin olive oil.
For a faster and lighter cooking, I’ve used the air fryer, sharing a small trick to best use parchment paper wedged in the basket without it lifting or burning. Alternatively, you can also make them in the oven: at the end of the recipe, you will find all the indications for optimal time and temperature. A simple dish that conquers from the first bite.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 new potatoes
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
- 5.3 oz Greek yogurt
- to taste salt
- to taste hot paprika
- to taste chives
- to taste extra virgin olive oil
Tools
- Air Fryer
Steps
To prepare the smashed potatoes with parsley, start by boiling the new potatoes whole with the skin in plenty of salted water. Cook them until they are soft at the core but still intact: they should not break, otherwise it will be difficult to smash them without falling apart.
In the meantime, prepare the base for the air fryer: cut a sheet of parchment paper larger by about 1 inch on each side compared to the basket. Place it on the rack and fold the edges outwards, bringing them behind so that it stays firm during cooking.
Once cooked, drain them and place them directly on the sheet of parchment paper in the basket. Smash them gently one by one with the bottom of a glass slightly greased with oil, so that the potatoes do not stick.
Season the smashed potatoes with finely chopped fresh parsley, then add a drizzle of extra virgin olive oil and a pinch of salt.
💡 Although many prefer to add parsley raw, in this recipe the brief cooking enhances the aroma and gives a slight toasting that enriches the flavor.
Cook in the air fryer at 375°F for about 15 minutes, until golden brown. Alternatively, you can bake them in a static oven at 390°F for about 25 minutes.
In the meantime, you can prepare an accompanying sauce by simply mixing Greek yogurt, a drizzle of extra virgin olive oil, a pinch of salt, hot paprika, and chopped or dried chives. Naturally, you can personalize it with the spices and herbs you prefer.
Serve the crispy potatoes immediately with the sauce on the side or directly on top: they will be a delicious and irresistible appetizer or side dish. Enjoy.
Tips for You
• You can use any type of potatoes with edible skin, but new potatoes with thin skin are ideal because they better maintain the shape and give perfect crispiness.
• If you want an even crispier effect, add a pinch of breadcrumbs on top of the potatoes before cooking.
• You can replace parsley with oregano.
• If you don’t have an air fryer, you can easily bake the potatoes in the oven: just adjust the time and temperature as indicated in the recipe.
• The yogurt sauce can be customized by adding mustard, lemon, or chopped pickles for a more decisive taste
✔ For this recipe, I used the COSORI 4.7 air fryer that you can find on Amazon clicking here.
Don’t miss the latest recipe of the quick stuffed calzone with 4 ingredients: no kneading, ready in 5 minutes.
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