Air Fryer Baked Potatoes Recipe

Russet potatoes: These are the best choice for baking due to their high starch content, which results in a fluffy interior.

Olive oil: Helps to crisp up the skin and adds a subtle flavor.

Kosher salt: Enhances the flavor of the potatoes and helps to create a crispy skin.

When preparing baked potatoes in an air fryer, make sure to pierce each potato several times with a fork. This allows steam to escape during cooking, preventing the potatoes from bursting and ensuring even cooking. Additionally, rubbing the potatoes with olive oil not only helps the kosher salt adhere better but also contributes to a crispier skin.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are slightly sweeter, but they still achieve a crispy exterior and soft interior when air-fried.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a buttery flavor and creamy texture, making them a delicious alternative for baked potatoes.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great substitute for olive oil in air frying.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, suitable for achieving a crispy texture in air-fried foods.

• kosher salt - Substitute with sea salt: Sea salt can be used in the same quantity as kosher salt and provides a similar flavor profile.

• kosher salt - Substitute with Himalayan pink salt: Himalayan pink salt can be used as a direct substitute for kosher salt and adds a slight mineral flavor.

• Allow the baked potatoes to cool completely before storing. This helps prevent condensation, which can make the potatoes soggy.

• Wrap each potato individually in aluminum foil or plastic wrap. This will help maintain their texture and flavor.

• Place the wrapped potatoes in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to keep them fresh.

• Store the container or bag in the refrigerator. Baked potatoes can be stored in the fridge for up to 5 days.

• For freezing, wrap each potato in plastic wrap and then in aluminum foil. This double-layer wrapping helps prevent freezer burn.

• Place the wrapped potatoes in a freezer-safe bag or container. Label with the date to keep track of their freshness.

• Frozen baked potatoes can be stored for up to 3 months. When ready to use, thaw them in the refrigerator overnight.

• To reheat, preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet and bake for 15-20 minutes, or until heated through. Alternatively, you can reheat them in the air fryer at 350°F (175°C) for 10-15 minutes.

• For a quicker option, microwave the potatoes on high for 2-3 minutes, turning them halfway through, until they are heated evenly.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each baked potato in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 15-20 minutes, or until warmed through. This method helps maintain the crispy skin and fluffy interior.

• Microwave Method: Place the potato on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on high for 2-3 minutes, checking halfway through. This is the quickest method but may result in a slightly softer skin.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potatoes in the basket, making sure they are not touching. Heat for 5-10 minutes, turning them halfway through. This method will help restore the crispy skin while warming the inside.

• Stovetop Method: Slice the potato in half and place it cut-side down in a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Cover and heat for about 5-7 minutes, or until warmed through. This method can give the potato a nice, crispy edge.

• Steaming Method: Place the potatoes in a steamer basket over boiling water. Cover and steam for about 10 minutes, or until heated through. This method keeps the potato moist but may soften the skin.

• Air fryer: A countertop appliance that circulates hot air to cook food, giving it a crispy texture similar to frying without the need for excessive oil.

• Fork: A utensil with tines used to pierce the potatoes, allowing steam to escape during cooking.

• Bowl: A container used to hold the olive oil and salt while you prepare the potatoes.

• Basting brush: A tool used to evenly coat the potatoes with olive oil.

• Tongs: A utensil used to turn the potatoes halfway through cooking without burning your hands.

• Knife: A sharp tool used to cut the potatoes open after they are cooked, if desired.

• Cutting board: A flat surface used to place the potatoes while preparing them.

• Cooling rack: A wire rack used to let the potatoes cool slightly after cooking, ensuring they don't become soggy.

Preheat while prepping: Start preheating your air fryer while you wash and dry the potatoes to save time.

Pierce in batches: Pierce all the potatoes at once before rubbing them with olive oil and kosher salt.

Use a brush: Use a brush to quickly and evenly coat the potatoes with olive oil.

Check doneness early: Start checking the potatoes at the 30-minute mark to avoid overcooking and save time if they are done early.