Easy Air Fryer Baked Potatoes – Perfectly Crispy Skin with Fluffy
These Easy Air Fryer Baked Potatoes are crispy on the outside and light, fluffy, and tender on the inside. Using only potatoes, olive oil, salt, and pepper, this simple recipe delivers restaurant-quality results with minimal effort. Perfect as a side dish or loaded with your favorite toppings for a satisfying main course, these baked potatoes are quick, versatile, and family-friendly.
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
- Shredded cheddar cheese
- Chopped chives
- Steamed broccoli
Instructions
- Wash and scrub the potatoes thoroughly to remove any dirt.
- Pat the potatoes completely dry using paper towels.
- Use a fork to pierce each potato 5–6 times to allow steam to escape during cooking.
- Rub each potato with olive oil until evenly coated.
- Sprinkle generously with coarse sea salt and black pepper.
- Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
- Arrange the potatoes in the air fryer basket, leaving space between each one for proper air circulation.
- Cook for 35–45 minutes, turning the potatoes halfway through cooking.
- Check for doneness by inserting a fork or knife into the center. It should slide in easily.
- Allow the potatoes to rest for 5 minutes.
- Slice open the potatoes, fluff the inside with a fork, add your favorite toppings, and serve immediately.
Notes
- Russet potatoes provide the fluffiest texture.
- Drying the potatoes helps achieve crispier skin.
- Larger potatoes may require extra cooking time.
- Always pierce the potatoes before cooking.
- Turn the potatoes halfway for even crisping.
- Use coarse salt for extra crunchy skin.
- Leftover potatoes keep well in the refrigerator for up to 4 days.
- Reheat in the air fryer for 5 minutes to restore crispiness.