Air Fryer Baked Potatoes
Air fryer baked potatoes are a simple, fuss-free way to make this classic comfort food. With just potatoes, oil, and salt, you’ll get crispy skins and fluffy centers, ready to serve in under an hour.
This recipe is a lifesaver on busy weeknights or whenever you’re short on time. Just preheat the air fryer, rub the potatoes with olive oil and salt, and cook until perfectly tender. Serve them as-is or pile on your favorite toppings—think butter, sour cream, cheddar, bacon, chives, or all of the above.
What I love most, besides their taste and reliability, is that the prep takes less than five minutes. That means more time with the people you love while the air fryer does the work. It’s much easier than using the oven or microwave, and the results are even better.
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Just a few ingredients
Helpful
Tips
- I have two types of air fryers – the tray oven type and the basket type. For this recipe, I use the basket air fryer.
- Choose russet potatoes for the best results. They have a high starch content, which makes them fluffy and light.
- I have used Yukon gold potatoes and they come out delicious. It’s just that Russets have thicker skins, so you get that satisfying chew going on.
- Scrub the potatoes well before cooking, but don’t peel them. The skin will help to keep the potatoes moist and flavorful. If you don’t have this vegetable cloth, you should check it out. One side is coarse and when you rub the skin of the potatoes under water, they clean up quick and easily.
- Before cooking, poke the potatoes all over with a fork or sharp paring knife. This will help to prevent them from bursting.
- Cook the potatoes at a high temperature (400 degrees Fahrenheit) for a shorter time. This will help them to crisp up on the outside without becoming dry inside.
- The cooking time will vary depending on the size of your potatoes. I had medium to large potatoes, and it took 35 minutes. But I’ve also had smaller potatoes that cooked in 25 minutes and huge potatoes that took 45 – 50 minutes.
How to make air fryer baked potatoes
Step One
Get out your air fryer.
Step Two
Gather the ingredients – russet potatoes, extra virgin olive oil, and Kosher salt.
Step three
Preheat your air fryer to 400 degrees Fahrenheit and set the timer for 35 minutes. (My potatoes were medium large – see notes on the different timing for each size.)
Step Four
Wash the skins of the potatoes thoroughly and dry them.
Take a fork or paring knife and poke holes over all of the potatoes. Be careful if you use a paring knife that you don’t hurt yourself. I usually wear this glove when I make these air fried potatoes.
Step Five
Put a quarter sized amount of oil in one hand, pick up one of the potatoes and rub the oil until it covers the skin evenly. You can just keep adding a quarter sized amount until you’re happy with the coverage. Repeat with the other potato.
Step Six
Liberally sprinkle kosher salt on all sides of the potatoes. Once the air fryer comes to temperature, add the potatoes to the air fryer basket in a single layer with space between them.
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Step Seven
Replace the air fryer basket and let the potatoes cook. There is no need to flip the potatoes during the cooking time.
Step Eight
Once it beeps that the potatoes are done, don an oven mitt and pick up one of the potatoes and squeeze it a little. If there is a give to it, it’s done. If you’re still not sure, you can stick a knife through it. But the squeeze method works for me.
Time to plate the potatoes. I take a sharp knife and cut a slit in the top, squeeze the sides, and add butter and chives.
I added freshly ground pepper and a little salt.
Let’s look at a closer view.
Doesn’t that look delicious? Wouldn’t it be delicious with air fryer steak? That’s what I ate it with.
I hope you enjoyed this air fryer baked potatoes recipe. It’s a favorite in our house.
Other potato recipes
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Air Fryer Baked Potatoes
Ingredients
- 2 medium russet potatoes (washed and dried – see notes for different-sized cooking times)
- 2 tablespoons olive oil (be generous)
- 1 tablespoon kosher salt (approximately – be liberal in your sprinkling)
Instructions
- Wash and dry the potatoes. Take a fork or paring knife and poke holes all around each potato (you do this so the potato won't burst.)2 medium russet potatoes
- Pour a quarter-size amount of oil in your hand. Rub the oil all along the skin to cover the potato completely. Repeat with the other potato.2 tablespoons olive oil, 1 tablespoon kosher salt
- Liberally sprinkle kosher salt over all the sides of the potato.
- Preheat the air fryer to 400 F, and set the timer for 35 minutes (see timing for different sizes of potatoes).
- When the air fryer comes to temperature, open the basket and place the potatoes in a single layer without touching each other.
- Once the air fryer beeps that it is done cooking, don an oven mitt, pick up one of the potatoes, and squeeze it. There should be a give – your potato is done.
- Cut a slit in the potato, squeeze the sides together, add butter or any other addition you'd like (see notes for ideas.)
- Eat, smile, and enjoy.
Equipment
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Helpful tips
- I have two types of air fryers – thetray oven type and the basket type. For this recipe, I use the basket air fryer.
- Choose russet potatoes for the best results. They have a high starch content, which makes them fluffy and light.
- I have used Yukon gold potatoes, and they come out delicious. It’s just that Russets have thicker skins, so you get that satisfying chew going on.
- Scrub the potatoes well before cooking, but don’t peel them. The skin will help to keep the potatoes moist and flavorful. If you don’t have thisvegetable cloth, you should check it out. One side is coarse, and when you rub the skin of the potatoes under water, they clean up quickly and easily.
- Before cooking, poke the potatoes all over with a fork or sharp paring knife. This will help to prevent them from bursting.
- Cook the potatoes at a high temperature (400°F) for a shorter time. This will help them to crisp up on the outside without becoming dry inside.
- The cooking time will vary depending on the size of your potatoes. I had medium to large potatoes, and it took 35 minutes. However, I’ve also had smaller potatoes that cooked in 25 minutes and larger potatoes that took 45-50 minutes.
Nutrition
Originally published November of 2023.
I love how, unlike using the microwave, you get a crisp skin on the potatoes with the air fryer. It’s the only way I bake potatoes now!
Me too, Colleen! Thanks for your comment!
These air fryer baked potatoes saved me tons of time and I didn’t have to heat up the oven to make them. Great loaded with all my favorite toppings.
I’m so glad to hear that, Sharon! Thank you.
Potatoes are always a family favorite dish in any form. Never ever tried the Air Fryer method until now. So good.
Great, Veena! Thanks so much for your comment.
I will definitely be making baked potatoes more regularly with your easy-to-make recipe! It’s quick, easy, and delicious.
Thanks, Dennis!
Wow! I can’t believe how great my baked potatoes came out! The inside was fluffy and the outside crispy! I will be cooking them in the Air Fryer again.
I’m so happy to hear that, Katie! I love them in the air fryer.
I’ve not yet tried making baked potatoes in the air fryer but that;s a great idea! I will definitely have to make them this way next time..love how easy it is too!
I hope you enjoy them when you do, Tammy!
This was my first time making baked potatoes in the air fryer and your great tips made it an absolute breeze! I’ll definitely be making our potatoes this way more often. Thanks for the great post!
I’m so glad to hear that, Claire! We almost always make our baked potatoes this way!
On busy days, this recipe is a true savior! The air fryer twist on a classic side dish adds peace of mind to weeknight dinners. Five stars for making me a kitchen hero, even on the busiest days!
Thanks so much, Jessica. I appreciate it.