Air Fryer Baked Potatoes Recipe

Russet potatoes: These are large, starchy potatoes perfect for baking, known for their fluffy texture when cooked.

Olive oil: A healthy fat that helps crisp up the potato skin and adds a subtle flavor.

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

To achieve perfectly crispy potato skins, make sure to thoroughly dry the russet potatoes after washing. Any excess moisture can prevent the olive oil and salt from adhering properly, which is crucial for that delightful crunch. Additionally, consider pricking the potatoes with a fork before cooking to allow steam to escape, ensuring a fluffy interior.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweeter flavor and a different nutritional profile, providing more vitamin A and fiber.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a creamy texture and buttery flavor, which can add richness to the dish.

• 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 a budget-friendly option with a mild taste and suitable for high-heat cooking.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and a more complex flavor profile.

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

• Allow the baked potatoes to cool completely at room temperature. This prevents condensation, which can make them soggy when stored.

• For short-term storage, wrap each potato individually in aluminum foil or plastic wrap. Place them in an airtight container or a resealable plastic bag. Store in the refrigerator for up to 3-5 days.

• To reheat, preheat your oven to 350°F (175°C). Unwrap the potatoes and place them directly on the oven rack. Heat for about 15-20 minutes until warmed through. Alternatively, you can use the air fryer at 350°F (175°C) for 5-10 minutes for a crispier skin.

• For freezing, wrap each cooled potato tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place them in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.

• When ready to enjoy, thaw the potatoes overnight in the refrigerator. Reheat using the oven or air fryer as described above for the best texture and flavor.

• For a quick fix, you can microwave the thawed potatoes on high for 3-5 minutes, but be aware that the skin may not be as crispy as oven or air fryer reheating methods.

• Preheat your oven to 350°F (175°C). Wrap the baked potatoes in aluminum foil to retain moisture and place them directly on the oven rack. Heat for about 15-20 minutes until they are warmed through and the skin is crisp.

• Use your air fryer for a quick reheat. Set it to 350°F (175°C) and place the potatoes in the basket. Heat for 5-10 minutes, checking halfway to ensure they are warming evenly. This method will keep the skin crispy and the inside fluffy.

• For a stovetop method, slice the potatoes into halves or quarters. Heat a non-stick skillet over medium heat, adding a touch of olive oil. Place the potato pieces cut side down and cover with a lid. Cook for 5-7 minutes until heated through and slightly crispy on the edges.

• If you're in a hurry, the microwave is your friend. Place the potatoes on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking for warmth. Note that this method may soften the skin, so consider finishing them in the air fryer for a minute or two to regain crispiness.

• For a creative twist, turn your leftover baked potatoes into potato skins. Scoop out some of the flesh, leaving a thin layer inside the skin. Fill with your choice of toppings like cheese, bacon, or chives. Broil in the oven for 5-7 minutes until the cheese is bubbly and golden.

• Air fryer: A countertop appliance that circulates hot air to cook food, perfect for achieving crispy baked potatoes without using an oven.

• Fork: A utensil used to check the doneness of the potatoes by inserting it into the center to see if it goes in easily.

• Bowl: Used to hold the olive oil and salt while you prepare to coat the potatoes.

• Brush: An optional tool to evenly apply olive oil over the surface of the potatoes.

• Tongs: Useful for turning the potatoes halfway through the cooking process in the air fryer.

Preheat efficiently: Start preheating the air fryer while you prepare the potatoes to save time.

Quick wash: Use a vegetable brush to quickly scrub the potatoes clean under running water.

Even coating: Use a zip-top bag to coat the potatoes with olive oil and salt evenly and quickly.

Batch cooking: If your air fryer is large enough, cook all potatoes at once to avoid multiple batches.

Check doneness early: Start checking the potatoes for doneness at 30 minutes to avoid overcooking.