These Air Fryer Baked Potatoes Have My Heart (And Maybe Yours?)
So, I have to confess: until last year, I was firmly in the camp of who has time to bake potatoes for over an hour? I love a good spud as much as the next person, but I cannot baby something in the oven all evening—because honestly, I’ll forget and then we’re just eating burnt potato skins again. Enter, my air Fryer! I’d seen folks raving about it online (here’s an even nerdier review than mine if you’re on the fence about buying one), so of course I jumped in headfirst. And let me tell you, it’s pretty much magic for potatoes. They get that crispy outside and the inside’s all fluffy and steamy, just how Nana insists they should be—except she never used an air fryer, unless she’s been holding out on me.
One memorable Tuesday, my son claimed he’d make dinner and surprise us… He forgot to start the potatoes until 7:15. If not for this air fryer trick, we’d still be waiting. God bless him for trying, though. (He also used chili powder by accident, which… actually wasn’t awful?)
Why I’m Basically Obsessed With These
I make these when I’m short on time—or a bit too lazy for old-fashioned oven business. My family seriously goes bananas for the crackly skins (even the kid who claims not to like potatoes except as fries—go figure).
Plus, I love that you don’t need to heat up the whole kitchen, which is a blessing in July. Oh, and cleanup? Easy as pie, actually easier than pie. The weirdest part: now, everyone assumes I’m being fancy, even if it’s just me eating leftovers for lunch, again.
Here’s What You’ll Need (and a Few Swaps)
- 4 medium russet potatoes (I sometimes use Yukon Golds—truth be told, those are a bit creamier inside, but russets win for crispy skin. My grandma used to swear by Maris Piper, but I’m not sure I can even get those in the States.)
- A good glug of olive oil (or vegetable oil if you’re halfway through a bottle and not going to the store soon)
- Coarse sea salt (table salt works in a pinch, but the crunchier stuff is pretty satisfying)
- Freshly ground black pepper, if you like
- Optional: garlic powder, smoked paprika, dried herbs—sometimes I add whatever I can find when it’s late and I want to jazz things up
Let’s Get Cooking (It’s Dead Simple)
- Scrub the potatoes—really get in there, since you’re going to eat the skin (which is the best part, at least to me). Dry them off. Don’t skip the drying. Water and air fryers aren’t best friends.
- Poke those potatoes. Use a fork or the tip of a knife. I do maybe 5-6 stabs per potato, but honestly, just make sure it won’t explode. I did have one blow up once—startled the cat and everything.
- Rub with oil and salt. Give each potato a good, shiny coat of oil and then sprinkle salt all over. I tend to overdo it a smidge on the salt. (You do you.)
- Into the air fryer they go. Pop them straight onto the fryer basket—no foil, just potato on metal. 400°F (200°C) for about 35-40 minutes. Flip them over halfway if you remember, but sometimes I forget and honestly—it works out fine.
This is where I usually sneak a taste with a tiny fork. Yes, it might look a bit wrinkly halfway through—that’s normal.
- Potato check: Jab it with a knife or squeeze with tongs, it should be tender right through, super forgiving if you leave it a bit longer. If it feels tough, pop it back in for another 5-10 minutes. (Smaller potatoes cook faster—I sometimes don’t even check times, just poke and hope!)
- Once done, slice ’em open (watch for steam!) and fluff up the inside with a fork. That’s when I go all in on the toppings.
What I’ve Learned (AKA Hot Notes)
- If you overcrowd the air fryer, you’ll get sad, steamed skins. Two or three potatoes at a time is the sweet spot.
- Really do dry them. The first time I didn’t, they were a bit soggy, like a chip left on the counter overnight.
- I tried smearing with butter instead of oil before frying and it sort of burned. Maybe just add butter after.
Variations: My Experiments (Some Good, Some… Less So)
- Sweet potatoes: Works pretty well; needs less time, a bit softer inside.
- Cajun seasoning: I love the smoky heat, others don’t—fair warning for spice-averse folks.
- Stuffed after baking: Scoop middles out, mix with green onions/cheese, stuff back, air fry again. Extra faff, but honestly, it’s worth it now and then.
- I tried wrapping them in foil—don’t bother, the skins go limp. Lesson learned, and now I eat the crisp bits by themselves when nobody’s watching.
Do You Really Need Special Equipment?
Obviously, you need an air fryer. Mine’s a cheap no-name one from Lidl; it’s not fancy, but it’s plucky. If you don’t have one, honestly, you can try this in a regular oven at 425°F—takes longer, but the vibe is similar. (You could probably even use a toaster oven if you’re desperate—that was my workaround in my old flat, worked okay for one potato at a time; just be patient!)
How to Store—But Honestly, They Rarely Last
If you somehow have leftovers (can’t relate, but maybe you have self-control?), just let them cool, wrap in foil, and toss in the fridge. They’re fine for maybe 2 days. Reheat in the air fryer at 350°F for 8-10 minutes. But, like, they always disappear in my house the first day… unless I hide one at the back, and then it’s a lunch miracle.
My Go-To Serving Traditions
I love piling on sour cream, chives, and an embarrassing amount of cheese. When my friend Jess visits, we do baked potato “bars” with beans, bacon, and pickled onions—got the idea here. Sometimes, just good salted butter and a sprinkle of cracked pepper does the trick though. My family always argues about whether cheese or chili comes first (cheese first for ultimate melt, in my opinion).
Pro Tips I’ve Learned the Hard Way
- I once tried microwaving the potato for a few minutes then finishing in the air fryer—honestly, just wait the extra 10 minutes, it’s fluffier this way.
- Don’t skip the oil, unless you absolutely must; skin comes out dry and sad. Live a little.
- On second thought, letting them cool for a full five—maybe even seven—minutes before cutting is smart. Otherwise, you’ll burn your fingertips and look real silly (ask me how I know).
FAQ (I Swear I’ve Actually Been Asked These!)
- Can I use any other potato? Yeah! Yukon golds are great, red potatoes go a bit starchy/firm. Russets give you classic steakhouse vibes. Some folks online claim fingerlings work, but I think they just dry out too much.
- Do I have to use oil? Technically not, but trust me—if you skip it, the skins don’t crisp and they’re just a bit meh. Maybe you like that; I won’t judge… much.
- How long does this take? Usually about 40 minutes, start to finish. Depends on potato size and your air fryer’s weirdness.
- Is it better than oven-baked? I think so—even though my mum says otherwise—but honestly it saves time, and you can experiment with batches. (Just don’t tell my mum I said that.)
- How do I know they’re done? Classic: stick a knife in. Should slide right in, slightly fluffy. If not, cook a bit more. Tongs can help, but I’ve dropped a couple on the floor. Five-second rule…?
Oh, before I forget—if you’re into spuds, I actually learned a ton from the Love Food Hate Waste potato guide, got some odd but fun topping ideas there.
Give these air fryer baked potatoes a whirl, or a spin, or whatever the air fryer does. Let me know what toppings you try; I could use some new ideas before my family stages a mutiny.
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh chives, chopped (optional)
- 1/2 cup sour cream (optional for serving)
Instructions
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1Scrub the potatoes thoroughly, then pat them dry with a paper towel.
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2Pierce each potato several times with a fork to allow steam to escape during cooking.
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3Rub the potatoes with olive oil, then sprinkle evenly with sea salt, black pepper, garlic powder, and smoked paprika.
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4Place the potatoes in the air fryer basket in a single layer. Set the air fryer to 400°F (200°C) and cook for 35–40 minutes, turning potatoes halfway through.
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5Check the potatoes for doneness by inserting a fork; they should be tender inside. Add additional time if necessary.
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6Serve hot, topped with fresh chives and sour cream if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210 caloriescal
Protein:
4gg
Fat:
6gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
36gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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