Crispy Air Fryer Gochujang Smashed Potatoes – Irresistible!

Oh my gosh, you have to try these smashed potatoes! I stumbled onto this magical combo when I was experimenting with my new air fryer and a half-empty jar of gochujang – you know how those “let me just throw things together” moments go? The result was these insanely crispy little potato coins with this incredible spicy-sweet kick that’ll make your taste buds dance. They’re seriously addictive – my husband ate the whole first batch before I could even grab a photo! Best part? They’re way healthier than deep-fried potatoes but just as satisfying. Trust me, once you try this Korean-meets-comfort-food twist, you’ll be hooked.

Why You’ll Love These Air Fryer Gochujang Smashed Potatoes

Listen, these aren’t just any potatoes – they’re little flavor bombs that’ll change your side dish game forever. Here’s why I’m obsessed:

• That perfect crunch: The air fryer gives them this incredible crispy exterior while keeping the insides fluffy – just like your favorite diner home fries but without all the oil
• Bold flavor that punches above its weight: Gochujang brings this amazing sweet-heat that regular roasted potatoes can’t match
• Weeknight easy: From pot to plate in 30 minutes flat (and most of that’s hands-off time while they boil!)
• Guilt-free indulgence: All that crispiness with just a tablespoon of oil? Yes please!

Seriously, these disappeared so fast at my last potluck that people were licking the serving platter. You’ve been warned!

Ingredients for Air Fryer Gochujang Smashed Potatoes

Okay, let’s gather our potato warriors! Here’s everything you’ll need to make these addictive crispy bites:

• 1 lb baby potatoes (try to pick ones about golf-ball size so they cook evenly)
• 1 tbsp olive oil (I use extra virgin – that fruity flavor works wonders with the spice)
• 1 tbsp gochujang paste (this is your flavor MVP – we’ll talk more about it below!)
• 1 tsp garlic powder (trust me, powdered blends better than fresh here)
• 1/2 tsp salt (I use kosher – it sticks to the potatoes better)
• 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)
• 1 tbsp chopped green onions (for that fresh pop of color and flavor at the end)

Ingredient Notes & Substitutions

Now, let’s talk about the stars of the show! First up – gochujang. I know that red tub of Korean chili paste might look intimidating in the Asian aisle, but it’s worth hunting down. The complex sweet-spicy-umami flavor is what makes these potatoes special. If you absolutely can’t find it, mix 1 tsp sriracha with 2 tsp honey as a quick fix (it won’t be the same, but it’ll still taste good!).

About the potatoes – baby Yukon Golds are my go-to because they smash beautifully and have that buttery texture. But any small, waxy potato will work. Just please don’t use big baking potatoes – they’ll fall apart when you smash them and make a sad, mushy mess.

And hey – if you’re out of green onions, a sprinkle of sesame seeds or even some chopped cilantro would be lovely here. Cooking should be fun, not stressful!

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Equipment Needed for Air Fryer Gochujang Smashed Potatoes

Okay, let’s talk tools! The beauty of this recipe is you don’t need any fancy gadgets – just a few basics you probably already have in your kitchen. Here’s what I grab every time I make these crispy little wonders:

• Your trusty air fryer – Mine’s a basic 6-quart model that I got on sale, and it works perfectly
• A medium pot for boiling those potatoes (nothing special – just something big enough to hold them in a single layer)
• A fork – The humble fork is actually the MVP here! I like using one with slightly thicker tines so it doesn’t bend when I’m smashing
• Mixing bowl – For tossing our spicy coating (I use my favorite ceramic one that’s seen better days)

Now, if you want to get fancy (and make cleanup easier), here are some nice-to-haves:

• Pastry brush – Helps spread that gochujang mixture evenly without getting your hands messy
• Tongs – For flipping those hot potatoes halfway through cooking (my fingers thank me every time)
• Parchment paper – If your air fryer basket tends to stick, a little parchment makes life easier

See? No special equipment required! Just grab what you’ve got and let’s make some magic happen.

If you’re all about bold flavors and crisp edges, you’ll also want to check out these air fryer smoked paprika sweet potato wedges for another side dish that packs a punch.

How to Make Air Fryer Gochujang Smashed Potatoes

Alright, let’s get cooking! These crispy little spuds come together in just three simple steps, but there are a few tricks I’ve learned along the way that make all the difference. Follow along and you’ll have restaurant-worthy potatoes in no time!

Step 1: Preparing the Potatoes

First things first – let’s get those potatoes ready for their big moment! I like to give them a good rinse under cold water first – no need to peel them, that skin adds great texture. Pop them in a pot and cover with cold water by about an inch (just like you’re making mashed potatoes).

Here’s my golden rule: start with cold water and bring it to a boil together. This helps them cook evenly all the way through. Once boiling, set your timer for 10-12 minutes. You want them fork-tender – meaning a fork slides in easily but they’re not falling apart. Overcooked potatoes will turn to mush when you smash them, and nobody wants potato pancakes!

When they’re done, drain them and let them cool just enough that you can handle them – about 5 minutes. This little rest helps them firm up slightly so they hold their shape better during the smashing step.

Step 2: Creating the Gochujang Coating

While the potatoes are cooling, let’s make that magical spicy coating! In a small bowl, combine your olive oil, gochujang paste, garlic powder, salt, and pepper. Now, gochujang can be a bit thick straight from the tub (mine always is), so I like to mash it against the side of the bowl with a fork first to break it up before stirring everything together.

You’re aiming for a smooth, slightly runny paste – kind of like ketchup consistency. If yours seems too thick, add just a teaspoon of water at a time until it’s spreadable. But don’t go overboard – we want it to cling to the potatoes, not pool at the bottom of the bowl!

Pro tip: Taste your mixture now (careful, it’s spicy!) and adjust the seasoning if needed. Sometimes I add an extra pinch of salt or a drizzle of honey if my gochujang is particularly fiery.

Step 3: Air Frying Your Smashed Potatoes

Here’s where the magic happens! Preheat your air fryer to 400°F – this helps get that perfect crisp right from the start. While it heats, grab your cooled potatoes and place them on a cutting board. Now, take a fork and gently but firmly press down on each one until it flattens to about 1/2 inch thick. Don’t smash them into oblivion – we want craggy edges that’ll get extra crispy!

Use a pastry brush or spoon to coat each smashed potato with your gochujang mixture – get both sides for maximum flavor! Arrange them in the air fryer basket in a single layer with some space between each one (they need room to breathe for proper crisping). Air fry for 12-15 minutes, flipping halfway through. You’ll know they’re done when the edges look dark golden and crispy – that’s the good stuff right there!

Watch them carefully toward the end – all air fryers run a bit differently. When they’re perfectly crisp, transfer to a plate and sprinkle with those chopped green onions. Now try not to eat them all straight from the plate (I never succeed at this part).

Tips for Perfect Air Fryer Gochujang Smashed Potatoes

Okay, friend, let me share the secrets I’ve learned through many, many batches of these potatoes (some more successful than others – we don’t talk about the charcoal incident of ’22). These little tricks will take your potatoes from good to “oh my gosh, give me the recipe!” status:

• Pick potatoes like you’re matchmaking: Choose baby potatoes that are all roughly the same size – I aim for golf-ball diameter. This ensures they’ll cook evenly and smash to similar thicknesses. Nothing worse than some being crispy while others are still hard in the middle!
• Give them breathing room: When air frying, arrange your smashed potatoes in a single layer with space between each one. I know it’s tempting to pile them in, but overcrowding = steaming = soggy potatoes. If you need to do multiple batches, it’s worth the wait!
• The 10-minute peek: Around the 10-minute mark, open that air fryer and check how they’re doing. All machines run a bit differently – mine tends to run hot, so I often pull them at 12 minutes. Look for that perfect golden-brown crispness on the edges.
• Patience is a virtue: Let the boiled potatoes cool for 5 minutes before smashing. I know it’s hard to wait when you’re hungry, but warm potatoes hold together better than piping hot ones that want to turn into mush.
• Make it rain (salt): Right when they come out of the air fryer, give them another tiny sprinkle of salt while they’re still piping hot. This final seasoning makes all the flavors pop like fireworks!

There you have it – my hard-earned wisdom for potato perfection. Follow these, and you’ll be the gochujang potato hero of your next gathering (or, let’s be real, your next solo Netflix binge).

Serving Suggestions for Air Fryer Gochujang Smashed Potatoes

Now that you’ve made these addictive little crispy potatoes, let’s talk about how to serve them! I’ve tested these with everything from fancy dinner parties to lazy weeknight meals, and here are my absolute favorite ways to enjoy them:

• Korean BBQ Sidekick: These potatoes were born to accompany bulgogi or galbi! The spicy-sweet flavor cuts through the richness of grilled meats perfectly. I love arranging them around a platter of ssam (lettuce wraps) with all the fixings – it makes for such a fun, interactive meal.
• Fried Chicken’s Best Friend: Swap out your usual fries for these smashed potatoes next time you make fried chicken. The contrast between the crispy chicken and spicy potatoes is *chef’s kiss* – my kids beg for this combo every Friday night.
• Cocktail Party Star: Serve them warm in a bowl with toothpicks as finger food – they disappear faster than you can say “more please!” I like setting out a little bowl of extra gochujang sauce for dipping (just thin some paste with water and a splash of rice vinegar).
• Breakfast Upgrade: Top them with a fried egg for the most epic breakfast potatoes you’ve ever had. The runny yolk mixing with the spicy coating? Absolute perfection at 7 AM (or, let’s be real, noon on weekends).
• Vegetarian Power Bowl: Pile them over rice with some quick-pickled veggies and a drizzle of sesame oil for a satisfying meatless meal. I do this with leftover potatoes all the time!

Honestly? They’re amazing straight from the air fryer basket while standing at the kitchen counter too (not that I’d know anything about that…). No matter how you serve them, prepare for compliments – these potatoes have a way of stealing the show!

Storing and Reheating Air Fryer Gochujang Smashed Potatoes

Okay, let’s be real – these potatoes rarely last long enough to need storing in my house! But on the off chance you have leftovers (or, miracle of miracles, you want to make them ahead), here’s how to keep them tasting fresh and crispy:

Storing: Let them cool completely first – no one likes a soggy potato! Then pop them in an airtight container with a paper towel at the bottom to absorb any moisture. They’ll keep in the fridge for 2-3 days, though the texture is best when eaten within 24 hours. I don’t recommend freezing them – the texture turns mealy when thawed.

Reheating: The air fryer is your best friend here! Just lay them out in a single layer at 375°F for 3-5 minutes until they’re heated through and crispy again. No air fryer? A toaster oven works great too. If you must use the microwave (we’ve all been there), do just 30 seconds at a time, then finish under the broiler for a minute to crisp them back up.

Pro tip: If your reheated potatoes need a flavor boost, sprinkle them with a tiny bit of fresh gochujang paste thinned with water before the final minute of heating. It’s like giving them a spicy little wake-up call!

And for a steady stream of air fryer favorites and snackable recipe ideas, follow us on Pinterest where fresh, crave-worthy dishes are posted daily.

Air Fryer Gochujang Smashed Potatoes FAQs

I get so many questions about these addictive little potatoes – here are the ones that pop up most often from friends and readers. If you’re wondering something, chances are someone else is too!

Nutritional Information for Air Fryer Gochujang Smashed Potatoes

Let’s talk numbers – but first, my usual disclaimer! These are estimates based on standard ingredients, and your exact counts might vary a smidge depending on potato size or how heavy-handed you are with the gochujang (no judgment here!). Here’s the breakdown per serving (about half the recipe – though I won’t tell if you eat the whole batch yourself):

• Calories: 210 – Not bad for something that tastes this indulgent!
• Carbs: 35g – Mostly from those wholesome potatoes
• Fiber: 4g – Thank you, potato skins!
• Sugar: 3g – Just enough from the gochujang to balance the heat
• Protein: 4g – Potatoes have more than you’d think
• Fat: 7g – And only 1g is saturated, thanks to our smart use of olive oil
• Sodium: 450mg – Go easy on the extra salt if you’re watching this

Now, here’s how I look at it nutrition-wise: You’re getting vitamin C from the potatoes, capsaicin benefits from the gochujang, and way less oil than traditional fried potatoes. It’s all about balance, right? I happily pair these with a big salad or some grilled chicken for what I call “responsible indulgence.”

Share Your Air Fryer Gochujang Smashed Potatoes Experience

Okay, I’ve spilled all my potato secrets – now I want to hear from YOU! Did you add your own twist with extra spices? Maybe you discovered the perfect dipping sauce? Or (like me) burned your fingers because you couldn’t wait for them to cool? Spill the beans in the comments below – I read every single one!

Leave a star rating if you tried them – those little gold stars make my day brighter than a freshly polished air fryer basket. And hey, if you’re proud of your creation (you should be!), tag me on Instagram @[yourhandle] with #GochujangPotatoMagic so I can see your crispy masterpieces. Nothing makes me happier than seeing your kitchen adventures!

Got a burning question I didn’t cover? Ask away! I’m here to troubleshoot your potato predicaments, whether it’s about spice levels, air fryer models, or how to convince your kids that yes, red sauce on potatoes is totally normal (it’s a parenting win in my book). Let’s keep the crispy, spicy conversation going!