Air Fryer Baked Potatoes
These Air Fryer Baked Potatoes feature russet potatoes with oil-rubbed, salt-crusted skins that become irresistibly crispy while the interiors remain perfectly fluffy and tender—all in half the time of oven methods.
Ingredients
- 4 medium russet potatoes about 6-8 oz each
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper optional
- ½ teaspoon garlic powder optional
- Desired toppings: butter sour cream, chives, bacon bits, cheese, etc.
Instructions
- Wash and dry the potatoes thoroughly. Scrub them under cool running water to remove any dirt, then pat completely dry with paper towels—this is essential for achieving crispy skin.
- Pierce each potato several times with a fork or skewer. This allows steam to escape during cooking and prevents your potatoes from potentially exploding in the air fryer.
- Rub the potatoes with oil using your hands or a pastry brush, ensuring each potato is evenly but lightly coated on all sides. The oil helps the skin crisp up beautifully.
- Season the potatoes generously with kosher salt, pressing it gently into the skin. Add pepper and garlic powder if using. The salt creates that delicious, crave-worthy salty crust.
- Preheat your air fryer to 400°F (200°C) for about 2 minutes if your model requires preheating.
- Place the potatoes in the air fryer basket, allowing a little space between them for air circulation. Don’t overcrowd the basket—cook in batches if necessary.
- Cook for 25-30 minutes until the skin is crisp and the interior is tender. The exact time will depend on the size of your potatoes and your air fryer model. A skewer should easily slide through to the center when done.
- Check the potatoes at the 20-minute mark by carefully squeezing them with tongs (they’ll be hot!). If they yield slightly to pressure, they’re almost done.
- Once cooked, remove the potatoes carefully from the air fryer and let them rest for 2-3 minutes. This allows the interior to finish steaming and become perfectly fluffy.
- Slice each potato open lengthwise and fluff the interior with a fork before adding your favorite toppings. Serve immediately while hot and crispy.
Notes
- Choose potatoes of similar size for even cooking times.
- Russet potatoes work best for this recipe due to their starchy nature and thick skins.
- For extra crispy skin, you can air fry for an additional 2-3 minutes after checking for doneness.
- If you’re short on time, microwave the potatoes for 4-5 minutes first, then finish them in the air fryer for 10-15 minutes to get the crispy exterior.
- Leftover baked potatoes can be refrigerated and reheated in the air fryer at 350°F for 3-4 minutes to revive their crispiness.