🥔 Air Fryer Baked Potatoes
Ingredients
- 4 medium to medium‑large russet potatoes (about 10 oz each)
- 1 tablespoon olive oil, divided
- 1/2 teaspoon kosher salt, divided, plus extra for serving
- Freshly ground black pepper, unsalted butter, shredded sharp cheddar, sour cream, and/or sliced scallions (optional, for serving)
Method
1. Prepare the air fryer and potatoes
- Preheat the air fryer to 390°F. If your model requires preheating, use the air fry setting.
- Wash and scrub the potatoes thoroughly, then pat them completely dry.
- Using a fork, poke each potato about 16 times all over.
- Rub each potato with 3/4 teaspoon olive oil and 1/8 teaspoon kosher salt, coating evenly.
2. Air fry the potatoes
- Arrange the potatoes in the air fryer basket, leaving about 1 inch of space between each one for proper air circulation.
- Cook at 390°F for 40–50 minutes, flipping the potatoes halfway through.
- The potatoes are done when the skins are crisp and golden, and a fork or paring knife slides easily into the center.
Tip:
If the skin is very crisp and your fork struggles to pierce it, use the tip of a paring knife to check for doneness.
3. Serve
- Remove the potatoes from the air fryer using tongs.
- With a sharp knife, slice each potato lengthwise across the top—without cutting all the way through.
- Gently squeeze the ends or use a fork to fluff the interior.
- Season and top as desired with:
- Extra salt
- Freshly ground black pepper
- Unsalted butter
- Shredded sharp cheddar
- Sour cream
- Scallions
- Serve immediately while the inside is hot and fluffy and the skin remains crispy.
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