Name: Perfect Air Fryer Baked Potatoes
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 4 Russet potatoes; 1-2 tablespoons olive oil; 1-2 teaspoons salt

There’s something incredibly satisfying about a baked potato with crispy skin and a fluffy, tender interior. Making them in the air fryer cuts down the cooking time and ensures the perfect texture every single time. I get all the crispiness I crave without turning on the oven, making it ideal for busy weeknights or when I just don’t want to heat up the whole kitchen. Perfect Air Fryer Baked Potatoes

Why You’ll Love This Recipe

I love how hands-off and easy this recipe is. With just a few basic ingredients and a trusty air fryer, I get perfectly baked potatoes that are crisp on the outside and soft and steamy on the inside. No more waiting around for the oven to preheat or worrying about uneven cooking. It’s a fast, reliable method that delivers delicious results every time. Plus, it’s a great side for just about anything—from steak to salad.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes
Olive oil
Salt

directions

I start by scrubbing the potatoes clean and patting them dry.
Then, I rub each potato with olive oil and sprinkle generously with salt.
I preheat the air fryer to 400°F (200°C).
I place the potatoes in the air fryer basket, making sure they’re not touching to allow proper air circulation.
I cook them for 35 to 40 minutes, flipping them halfway through for even crispiness.
I check for doneness by piercing with a fork—they should slide in easily when fully cooked.
Once done, I remove them from the air fryer, let them rest for a few minutes, then slice and fluff the insides before adding my favorite toppings.

Servings and timing

This recipe makes 4 servings and takes about 5 minutes to prep and 40 minutes to cook. In total, I have a hearty side dish ready in under 45 minutes.

Variations

I like to switch things up by rubbing the potatoes with garlic powder or smoked paprika along with the salt before air frying. Sometimes, I’ll even stuff them post-cooking with sour cream, cheddar, green onions, or chili for a full meal. Sweet potatoes also work beautifully in the air fryer with the same method—just adjust the cooking time slightly depending on their size.

storage/reheating

I store leftover baked potatoes in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I just pop them back into the air fryer at 375°F for about 5-7 minutes until heated through. They regain their crispy skin and warm, fluffy center perfectly this way. I avoid microwaving, as it makes the skin soggy.

FAQs

How do I know when the potatoes are done?

I pierce them with a fork—if it slides in easily, they’re perfectly baked. The skins will also feel crisp to the touch.

Can I cook more than four potatoes at once?

Yes, but I make sure they don’t overlap in the basket. Overcrowding affects the crispiness, so I cook in batches if needed.

Do I need to wrap the potatoes in foil?

No foil is needed. In fact, skipping the foil helps the skin crisp up nicely in the air fryer.

Can I use other types of potatoes?

Russets work best because of their starchy texture, but I’ve also had success with Yukon gold and sweet potatoes—just adjust the cooking time slightly.

Can I prep them ahead of time?

I can scrub and oil them ahead, but I wait to cook them until ready to eat. The texture is best when they’re fresh out of the fryer.

Conclusion

Air fryer baked potatoes are a game-changer in my kitchen. They come out with the perfect balance of crispiness and fluff, and they’re so easy to make with minimal ingredients and effort. Whether I’m serving them as a side dish or loading them up for a main course, I know I can count on this recipe every time.