These are the crispiest potatoes you will ever make: boiled until tender, smashed flat, then air-fried until the edges shatter. A generous dusting of FUMO gives them a smoky, savoury crust. Serve with a garlic aioli and watch them vanish.
Why It Works
Boiling first makes the inside fluffy; smashing creates maximum crispy surface area; the air fryer crisps them without a deep fry. FUMO seasons every craggy edge.
Recipe
Prep: 10 min | Cook: 25 min | Serves: 4
Ingredients
- 1 kg baby potatoes
- 2 tbsp olive oil
- 1 tbsp FUMO smoked seasoning
- Flaky salt
Instructions
- Boil the potatoes until fork-tender, about 15 minutes. Drain and let steam dry.
- Place on a board and smash each one flat with the base of a glass.
- Toss with olive oil and FUMO.
- Air-fry at 400F (200C) for 12-15 minutes until deeply crispy.
- Finish with flaky salt and serve with aioli.
Tips
- Dry the potatoes well before smashing for max crisp.
- Do not crowd the air-fryer basket.
- Smash thin for shattering edges, thicker for fluffy centres.
Get FUMO
Ready to make this? Shop FUMO smoked seasoning
Made in Canada. Small-batch. Zero fillers. 100% flavour.
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