Viral Crispy Smashed Potatoes Recipe with Vegan Cheese | Air Fryer Recipe

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Today, we’re making the viral crispy smashed potatoes in the air fryer, and trust me, these are next-level delicious! Using mini potatoes, I’ve combined vegan Mexican cheese, vegan parmesan, fresh parsley, and flavorful spices to create the ultimate crispy, cheesy smashed potatoes. Perfectly golden on the outside and soft on the inside, this dish is ideal for a snack or a side dish.

And to make it a full meal, I paired these smashed potatoes with a simple, refreshing salad of kale, cilantro, cucumbers, and onions. If you’re looking for a quick, satisfying, and plant-based recipe, this is it!

Give it a try, and let me know what you think! Don’t forget to like, subscribe, and drop a comment below.

Crispy Smashed Potatoes with Vegan Cheese & Fresh Salad

Ingredients:

For the Smashed Potatoes:

• 1 lb mini potatoes (baby potatoes)
• 1-2 tablespoons grapeseed oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon Himalayan salt (or to taste)
• 1/4 cup vegan Mexican cheese blend
• 1/4 cup vegan parmesan cheese
• Fresh parsley, chopped (for garnish)

For the Salad:

• 2 cups kale, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cucumber, sliced
• 1/4 small red onion, thinly sliced
• Salt and garlic powder, to taste

Instructions:

1. Prepare the Potatoes: Boil the mini potatoes in salted water until they’re tender (about 10-15 minutes). Drain and let cool slightly.
2. Season the Potatoes: In a large bowl, combine the grapeseed oil, garlic powder, onion powder, paprika, Himalayan salt, vegan Mexican cheese, and vegan parmesan. Add the cooked potatoes and toss until well coated.
3. Smash and Air Fry: Place the potatoes on a flat surface and gently smash each one with a fork or the bottom of a glass. Arrange them in a single layer in the air fryer basket. Air fry at 400°F (200°C) for 15-20 minutes, or until crispy and golden brown. Flip halfway through for even cooking.
4. Prepare the Salad: While the potatoes are cooking, mix the kale, cilantro, cucumber, and red onion in a salad bowl. Season with salt and garlic powder, then toss until combined.
5. Serve and Enjoy: Once the potatoes are crispy, garnish with fresh parsley and serve alongside the salad for a delicious, plant-based meal.