Air Fryer Baked Potatoes Recipe

Russet potatoes: These are the best type of potatoes for baking due to their starchy texture, which becomes fluffy when cooked.

Olive oil: Used to coat the potatoes, helping to crisp up the skin and add a rich flavor.

Salt: Enhances the natural flavor of the potatoes and helps to create a crispy skin.

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

When preparing baked potatoes in an air fryer, ensure you pierce each potato multiple times with a fork. This allows steam to escape during cooking, preventing the potatoes from bursting and ensuring even cooking. Additionally, rubbing the potatoes with olive oil not only helps the seasoning adhere better but also contributes to a crispy skin, enhancing the overall texture and flavor.

• 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 red potatoes: Red potatoes have a creamier texture and thinner skin, making them a good alternative for baking.

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

• olive oil - Substitute with canola oil: Canola oil is another neutral oil with 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 overall taste of the baked potatoes.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can add a different texture and flavor to the potatoes.

• 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 cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different flavor profile for the baked potatoes.

• Allow the baked potatoes to cool completely before storing. This prevents condensation, which can make the potatoes soggy.
• Wrap each potato individually in aluminum foil or plastic wrap to maintain their texture and flavor.
• Place the wrapped potatoes in an airtight container or a resealable plastic bag. This helps to keep them fresh and prevents any unwanted odors from seeping in.
• Store the container or bag in the refrigerator. Baked potatoes can last up to 5 days when stored properly in the fridge.
• For longer storage, consider freezing the potatoes. First, wrap them individually in plastic wrap, then place them in a freezer-safe bag or container.
• Label the bag or container with the date to keep track of their freshness. Baked potatoes can be frozen for up to 3 months.
• When ready to eat, thaw the potatoes in the refrigerator overnight. This gradual thawing helps maintain their texture.
• Reheat the potatoes in the air fryer at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in the oven or microwave, but the air fryer will give the best results.

• Preheat your air fryer to 350°F (175°C). Place the leftover baked potatoes in the basket, ensuring they are not touching. Heat for 5-10 minutes until warmed through and the skin is crispy.

• For a quick microwave method, slice the potatoes in half and place them on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on high for 2-3 minutes, checking halfway through.

• If you prefer the oven, preheat to 375°F (190°C). Wrap each potato in aluminum foil and place them on a baking sheet. Bake for 15-20 minutes until heated thoroughly.

• To reheat on the stovetop, slice the potatoes into thick rounds. Heat a skillet over medium heat with a bit of olive oil. Cook the slices for 3-4 minutes on each side until they are warm and slightly crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the potatoes directly on the rack or on a baking sheet. Heat for 10-15 minutes until warmed through and the skin is crispy.

• Air fryer: This is the main appliance used to cook the potatoes, ensuring they become tender on the inside and crispy on the outside.

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

• Bowl: Handy for mixing the potatoes with olive oil, salt, and pepper before placing them in the air fryer.

• Tongs: Useful for handling the hot potatoes when removing them from the air fryer.

• Measuring spoons: Essential for accurately measuring the olive oil, salt, and pepper.

• Paper towels: Used to dry the potatoes after washing them.

• Knife: Optional, but can be used to check the doneness of the potatoes by slicing into one.

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

Use a fork: Piercing the potatoes with a fork helps them cook faster and more evenly.

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

Quick cooling: Place the cooked potatoes on a cooling rack to speed up the cooling process before serving.