Description
Make the perfect baked potato in the air fryer—crispy skin, fluffy inside, and ready in about 40 minutes. This simple method works for any potato size and is hands-down the easiest way to get oven-style results without heating up your kitchen.
Ingredients
- 4 medium russet potatoes
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground pepper, to taste
- Optional toppings
Instructions
- Preheat: Preheat your air fryer (or convection oven) to 400°F (204°C).
- Clean & Poke: Scrub the potatoes, dry them well, and poke a few holes with a fork.
- Oil & Season: Rub with olive or avocado oil and sprinkle with kosher salt (optional for crispier skin).
- Step 4: Cook: Place in the air fryer basket at 400°F until crispy outside and tender inside (30–40 minutes depending on size):
- Small (5–6 oz): 30–35 minutes
- Medium (7–8 oz): 35–40 minutes
- Large (9–12 oz): 40–50 minutes
Pro Tip: Flip the potatoes halfway through for even cooking and crispier skin.
Storing & Reheating: Store cooled potatoes in an airtight container in the fridge for up to 5 days, then reheat in the air fryer at 350°F for 5–10 minutes or in the microwave for 2–3 minutes.
Notes
Don’t crowd the air fryer: This helps ensure your potatoes bake evenly. You want to make sure to get that crispy skin after all.
Reheating potatoes: You can also use your air fryer to reheat your baked potatoes. Bake them at 350-400°F for about 3-4 minutes, or until they’re warmed through with crispy skin. Or, reheat in the microwave for 2-3 minutes on high.
Nutrition
- Calories: 168 kcal per serving
