Sometimes you want pizza… but just a little different. These crispy smashed baked potato pizza bites give you everything you want: crunchy, cheesy and full of flavor — without dough. Perfect as an appetizer, quick lunch or “healthier” snack. By smashing first and then baking, you get that irresistible combination of a crispy exterior and soft interior. And with pizza toppings you can turn them into a real crowd-pleaser in no time.

Ingredients (for 2 people | ± 12–14 bites)

• 400–500 g small potatoes (small potatoes, waxy)
• 2 tbsp olive oil
• Salt & black pepper

Toppings:

• 100 g mozzarella (grated or in small pieces, patted dry)
• 8 cherry tomatoes (halved)
• 1 tsp dried oregano or choose Italian herbs or a mamma mia herb mix
• 2–3 tbsp tomato sauce or Let's Ketchup low calorie sauce (optional, use sparingly)

For the finish:

• Fresh basil
• Extra black pepper
• A bit of grated Parmesan cheese

Optional (for extra flavor):

• Drizzle Nice to Mayo Zero or Groovy Garlic Zero

Method – Oven

1. Boil the potatoes

Cook the small potatoes in salted water for ± 12–15 minutes until tender.
Drain and let steam dry well (this helps achieve a crispy result).

2. Smash

Place the potatoes on a baking sheet lined with parchment paper.
Gently press them flat with a glass or fork to about 1–1.5 cm thick.

3. First bake (crucial)

Drizzle with olive oil, salt and pepper.
Bake in a preheated oven at 220°C (200°C fan) for 20–25 minutes until golden brown and crispy.

4. Add toppings

Remove from the oven and top each potato with:

• A little tomato sauce
• Mozzarella
• Half a cherry tomato
• A pinch of oregano

5. Second bake

Return to the oven for another 8–10 minutes until the cheese is melted.

6. Finish

Garnish with fresh basil and black pepper.
Optional: drizzle a little sauce for extra flavor.

Method – Airfryer

1. Boil & smash

Follow the same steps as above (boil + smash).

2. First airfryer round

Place the smashed potatoes in the airfryer (in a single layer).
Cook at 200°C for 12–15 minutes until crispy.

3. Add toppings

Add tomato sauce (optional), mozzarella, tomato and oregano.

4. Second airfryer round

Cook for another 4–6 minutes at 180–190°C until the cheese is melted.

5. Serve

Finish with basil, pepper and optionally a drizzle of sauce.

Tips for best results

• Pat mozzarella dry → prevents soggy bites
• Don’t smash too thin → otherwise they become too hard
• Work in batches in the airfryer → for maximum crispiness
• Use little sauce → the potato should stay crispy

Short serving tip

Serve straight from the oven or airfryer as an appetizer or snack - they are at their best when still warm and crispy.