Here’s a simple, foolproof way to make crispy, fluffy baked potatoes in an air fryer—no oven needed.
Ingredients
- 2–4 medium russet potatoes
- 1–2 tsp olive oil
- Salt and pepper (or other seasonings like garlic powder, paprika)
Instructions
1. Prep the Potatoes
- Wash and scrub potatoes thoroughly.
- Pat dry with a towel.
- Prick each potato 4–5 times with a fork to allow steam to escape.
2. Season
- Rub potatoes with olive oil, making sure they’re coated evenly.
- Sprinkle salt and pepper (or your preferred seasonings) over the skin.
3. Air Fry
- Preheat air fryer to 400°F (200°C) for 3–5 minutes.
- Place potatoes in the basket in a single layer, leaving space between them.
- Cook for 35–45 minutes, depending on size. Flip potatoes halfway through cooking.
4. Check for Doneness
- Insert a fork or knife; it should go in easily without resistance.
- If the skin is crisp but the inside is undercooked, air fry 5–10 more minutes.
5. Serve
- Slice open, fluff the inside with a fork, and top with butter, sour cream, cheese, bacon bits, or chives.
💡 Tips for Perfect Air Fryer Potatoes
- Smaller potatoes cook faster; larger ones may need 45–50 minutes.
- Don’t overcrowd the basket—air needs to circulate for crisp skin.
- For extra-crispy skin, brush lightly with oil again after flipping.
If you want, I can give a hack to make air fryer baked potatoes even fluffier inside while getting skin ultra-crispy, using a little baking powder trick. It’s a game-changer.
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