Description
Achieve perfectly crispy and fluffy baked potatoes in the air fryer with this simple recipe.
Ingredients
Scale
- 4 medium russet potatoes (6–8 oz each), scrubbed and dried
- 2 tbsp olive oil
- 1 tbsp coarse sea salt
- 1/2 tsp black pepper
- Butter and sour cream (optional for serving)
- Chives (optional garnish)
Instructions
- Wash the potatoes thoroughly and pat them completely dry to ensure the skins crisp up.
- Pierce each potato deeply 8–10 times with a fork to prevent them from bursting.
- Rub olive oil over the skins and season with salt and black pepper.
- Preheat the air fryer to 400°F and arrange the potatoes without touching.
- Cook for 35 minutes at 400°F, flipping halfway until the skins are golden.
- Check the potatoes by squeezing them gently; they should give slightly.
- Cut a deep X on top and fluff the insides before serving hot.
Notes
Make sure to dry the potatoes thoroughly before cooking for the crispiest results. Don’t overcrowd the air fryer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 161
- Sugar: 1g
- Sodium: 400mg
- Fat: 0.4g
- Saturated Fat: 0g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 36.5g
- Fiber: 3.8g
- Protein: 4.3g
- Cholesterol: 0mg