Air-Fryer Baked Potatoes

Name: Air-Fryer Baked Potatoes
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: 2 to 4 servings
Ingredients: 2 russet potatoes (9 to 10 ounces each); Olive oil, for brushing, or olive oil cooking spray; Kosher salt (such as Diamond Crystal); Black pepper; Butter, sour cream or Greek yogurt, shredded cheese, and chopped chives or scallions, for topping (optional)

By Eleanore Park

Updated May 29, 2024

Air-Fryer Baked Potatoes — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 70 minutes
Prep Time: 5 minutes
Cook Time: 65 minutes
Rating: 4(334)
Comments: Read comments

Cooking baked potatoes in an air fryer is an excellent option when it’s too hot to turn on the oven, or when you’re cooking for a smaller group. The machine’s circulating heat evenly crisps potato skins to perfection. Though simply delicious with a pat of butter and a sprinkle of chopped chives or scallions, these spuds also make perfect vessels for leftovers; add chopped, roasted broccoli, crispy crumbled bacon or a mound of chili for a heartier meal.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 to 4 servings

2russet potatoes (9 to 10 ounces each)
Olive oil, for brushing, or olive oil cooking spray
Kosher salt (such as Diamond Crystal)
Black pepper
Butter, sour cream or Greek yogurt, shredded cheese, and chopped chives or scallions, for topping (optional)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Make the recipe with us

Step 1
Heat air fryer to 350 degrees, if preheating is necessary.
Step 2
Scrub potatoes under running water and pat them very dry. Prick the skin of each potato all over with the tines of a fork. Drizzle all over with olive oil.
Step 3
Transfer potatoes to the air fryer basket. Cook for 25 minutes, then flip potatoes and continue cooking until they are fork-tender and have crispy skin, about 25 minutes more.
Step 4
Remove the potatoes from the air fryer, slice them open down the middle and season with salt and pepper. Add any combination of toppings you like.

Ratings

4 out of 5

334 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Eric1 year ago

Have been making these since the year I got my first air fryer/convection oven. Wonderful. One thing I learned is that rolling the oil potatoes in thick layer of very corse kosher salt and then putting them into the fryer makes for the best baked potato ever. Scrape the excess salt off when plating, but the salt makes the outside skin even crispier while adding further to the creaminess of the inside of the potato…so much so, no extra butter or sour cream is needed.

KB1 year ago

I think it is faster and just as good if you first pre-cook the potatoes in the microwave until they are almost done, then crisp in the air fryer.

Paul1 year ago

If you have a good instant read thermometer, test when you think they are done for an internal temperature of 208-211 Fahrenheit. Perfect every time.

Barry2 months ago

You can halve the cooking time by putting them in the microwave for 5 minutes at full power, before they go in the air fryer.

Larry2 months ago

To speed the cooking of the potatoes, thread them onto a thick, flat metal skewer before placing in oven. The heat conducted by the skewer into the potatoes halves the cooking time.

Barry4 months ago

The secret is to microwave the potatoes then finish in the air friar. 800watt microwave takes 6 minutes to heat up a large potato until squidgy soft. Then transfer to the air friar for a 6 minutes crisp up at 190C

Private comments are only visible to you.