Hey there! So, have you ever tried making baked potatoes in an air fryer? I swear, it’s one of those little kitchen miracles! I first stumbled upon this method when I was in a pinch—my oven decided to play dead one evening (classic, right?). I figured I’d give the ol’ air fryer a whirl, and well, let’s just say it’s now my go-to. These potatoes come out crispy on the outside and perfectly fluffy on the inside, and I promise, they’re worth every minute!
Why You’ll Love This
I make these air fryer baked potatoes when I’m craving something comforting, but don’t want to wait an hour for the oven to do its thing. My family goes crazy for them—mostly because they’re done in half the time (which means no hangry meltdowns in my house!). Plus, you get that lovely crispy skin without having to crank up the oven—what a win!
Here’s What You’ll Need
- 4 medium-sized russet potatoes (or whatever size fits your fancy)
- 1-2 tablespoons of olive oil (sometimes I swap this with melted butter when I’m feeling indulgent)
- Salt and pepper to taste (my grandmother swore by sea salt, but any kind works)
- Optional: garlic powder, paprika (or really, any seasoning you’re in the mood for!)
How to Make ‘Em
- First things first, give those potatoes a good scrub under cold water. You want all the dirt gone—you wouldn’t serve muddy potatoes, would you?
- Pat them dry with a clean towel. Dry skin means crispier results, trust me.
- Pierce each potato a few times with a fork (if you skip this, you’re in for a surprise!).
- Rub them with olive oil, sprinkle on your salt, pepper, and any other seasonings you’ve chosen.
- Preheat your air fryer to 400°F (about 200°C)—if your model doesn’t have a preheat option, just let it run empty for a few minutes.
- Pop the potatoes in the basket, making sure they’re not too snug (they need their personal space to crisp up nicely!).
- Cook for about 35-45 minutes, turning them halfway through. This is usually when I sneak a taste of the crispy skin—quality control, you know?
- They’re done when you can easily poke them with a fork. If they’re not soft enough, give them a few more minutes.
Tried and True Tips
I once tried cooking them without any oil—big mistake, they were more like sad leather jackets than crispy skins. Also, don’t be tempted to cram too many potatoes in the basket at once; overcrowding is the enemy of crispiness.
Variations I’ve Experimented With
Sometimes, I’ll add a sprinkle of Parmesan cheese right at the end for a cheesy twist—delicious! My attempt at using sweet potatoes was…interesting. They were tasty, but a bit too soft for my liking.
Lacking Equipment?
No air fryer? No problem! You could try using a convection oven at a similar temperature, though it’ll take a bit longer.
Storage (If They Last That Long!)
Store any extras in the fridge—they’re great for the next day. Just reheat them in the air fryer for a few minutes to bring back the crispiness. But honestly, in my house, they rarely last beyond a day!
How We Like to Serve Them
I love these with a dollop of sour cream and a sprinkle of chives, but my kids drown theirs in cheese—no complaints there!
Pro Tips (Learned the Hard Way)
Once, I tried speeding things up by cranking the temperature higher; big mistake. They ended up burnt outside and raw inside. Slow and steady wins the race with these!
FAQs
Can I use any type of potato? You could, but I find russets yield the best texture. They’re like the potato gold standard.
Do I have to use oil? I recommend it for the best texture, but you can skip it if you’re in a pinch (just know they won’t be as crispy).
What if I don’t have an air fryer? Well, you might just have to dust off that old oven, but the air fryer really is worth it for these!
Give it a try and let me know how it goes! (I’m always looking for new ideas.) If you’re into more air fryer experiments, check out this Serious Eats guide or Delish’s list of air fryer recipes for inspiration!
