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 pinchâmy oven decided to play dead one evening (classic, right?). I figured I’d give the ol’ air fryer a whirl, and well, letâs just say itâs now my go-to. These potatoes come out crispy on the outside and perfectly fluffy on the inside, and I promise, theyâre worth every minute!
Why You’ll Love This
I make these air fryer baked potatoes when Iâm craving something comforting, but donât want to wait an hour for the oven to do its thing. My family goes crazy for themâmostly because theyâre 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 ovenâwhat 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 Iâm 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 youâre 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 goneâyou wouldnât 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)âif your model doesnât have a preheat option, just let it run empty for a few minutes.
- Pop the potatoes in the basket, making sure theyâre 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 skinâquality control, you know?
- Theyâre done when you can easily poke them with a fork. If theyâre not soft enough, give them a few more minutes.
Tried and True Tips
I once tried cooking them without any oilâbig 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, Iâll add a sprinkle of Parmesan cheese right at the end for a cheesy twistâdelicious! 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 fridgeâthey’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 cheeseâno 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! (Iâm always looking for new ideas.) If youâre into more air fryer experiments, check out this Serious Eats guide or Delishâs list of air fryer recipes for inspiration!
