Description
Crispy smashed potatoes topped with melty mozzarella, tangy marinara, and savory pepperoni for a fun pizza-inspired twist. Perfect as a snack, appetizer, or shareable side dish.
Ingredients
2 lbs small creamer potatoes, washed
1 tbsp salt
olive oil spray or melted butter
1 1/2 cups shredded mozzarella
1/3 cup marinara sauce
2 oz mini pepperoni
chili pepper flakes, for garnish
salt and pepper, to taste
Instructions
- Preheat air fryer to 400°F or oven to 425°F.
- Add potatoes to a large pot, cover with water, and stir in salt. Boil for 10 to 15 minutes until fork tender. Drain and let cool slightly.
- Score each potato halfway in a crisscross pattern. Place parchment or wax paper on top and press down with a glass to flatten.
- Arrange potatoes on a baking tray or in the air fryer basket. Spray with olive oil or brush with melted butter, then season with salt and pepper.
- Roast or air fry for 20 to 25 minutes until golden and crispy on the edges.
- Brush tops with marinara sauce, sprinkle with mozzarella, and add mini pepperoni.
- Return to oven or air fryer and cook until cheese is melted and lightly golden.
- Garnish with chili pepper flakes and serve hot.
Notes
Swap mozzarella with cheddar or a cheese blend for variation.
For a vegetarian option, omit pepperoni and add olives, mushrooms, or bell peppers.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in oven or air fryer to maintain crispiness; avoid microwaving.
Do not overcrowd the tray to ensure maximum crisp texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
