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: This helps to crisp up the skin of the potatoes and adds a rich flavor.

Salt: Enhances the natural flavor of the potatoes.

Black pepper: Adds a touch of heat and depth to the flavor profile.

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 an even cook. Additionally, turning the potatoes halfway through the cooking process ensures that they become evenly crispy on all sides.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are slightly sweeter, but they cook similarly in an air fryer.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a creamier texture and a buttery flavor, making them a great alternative.

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

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and also has a high smoke point suitable for air frying.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, enhancing the taste of the potatoes.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor with a hint of garlic, complementing the potatoes well.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with paprika: Paprika adds a mild heat and a smoky flavor, giving the potatoes a different but delicious taste.

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

• Wrap each potato individually in aluminum foil or plastic wrap to maintain their freshness and prevent them from drying out.

• Place the wrapped potatoes in an airtight container or a resealable plastic bag. This will help keep out any unwanted odors from other foods in the refrigerator.

• Store the potatoes in the refrigerator for up to 5 days. When ready to eat, you can reheat them in the air fryer at 350°F (175°C) for about 5-10 minutes, or until heated through.

• For longer storage, you can freeze the baked potatoes. First, wrap them in plastic wrap, then in aluminum foil to prevent freezer burn.

• Place the wrapped potatoes in a freezer-safe bag or container. Label the container with the date to keep track of how long they’ve been stored.

• Freeze the potatoes for up to 3 months. When ready to reheat, thaw them in the refrigerator overnight.

• Reheat the thawed potatoes in the air fryer at 350°F (175°C) for about 10-15 minutes, or until they are heated through and crispy on the outside.

• For a quicker option, you can also microwave the potatoes on high for 2-3 minutes, then finish them in the air fryer for a few minutes to regain their crispiness.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly brush the potatoes with a bit of olive oil to help them crisp up again.
  3. Place the potatoes in the air fryer basket, ensuring they are not touching.
  4. Heat for 5-10 minutes, turning them halfway through, until they are heated through and the skin is crispy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Wrap each potato in aluminum foil to keep them moist.
  3. Place the wrapped potatoes on a baking sheet.
  4. Bake for 15-20 minutes, or until they are heated through.

• Microwave Method:

  1. Place the potato on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on high for 2-3 minutes, checking halfway through to ensure even heating.
  4. If not heated through, continue microwaving in 30-second intervals.

• Stovetop Method:

  1. Slice the potatoes into halves or quarters for quicker heating.
  2. Heat a non-stick skillet over medium heat and add a small amount of olive oil.
  3. Place the potato slices in the skillet, cut side down.
  4. Cook for 5-7 minutes, turning occasionally, until they are heated through and slightly crispy.

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

• Fork: Used to pierce the potatoes, allowing steam to escape during cooking and ensuring even cooking.

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

• Tongs: Handy for turning the potatoes halfway through the cooking process without burning your hands.

• Knife: Useful for cutting the potatoes open after they are cooked, if desired.

• Cutting board: A surface to place the potatoes on while you rub them with olive oil and seasonings.

• Measuring spoons: Used to measure out the olive oil, salt, and pepper accurately.

• Paper towels: For drying the potatoes after washing them to ensure the oil and seasonings stick well.

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

Use a fork: Piercing the potatoes with a fork ensures even cooking and faster results.

Batch cooking: If your air fryer is large enough, cook more potatoes at once to save time for future meals.

Quick cooling: Let the potatoes cool slightly on a wire rack to speed up the cooling process.