Crispy air fryer baked potatoes

Ingredients for crispy air fryer baked potatoes

• 4 medium russet potatoes, about 7–9 ounces (200–255 g) each
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon kosher salt, or ½ teaspoon fine table salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder, optional

Optional toppings:

• 4 teaspoons butter
• ¼ cup sour cream or plain Greek yogurt
• ½ cup shredded cheddar cheese
• 2 tablespoons chopped chives or green onions

Choose potatoes that are similar in size so they finish cooking at approximately the same time. The cooking time below is intended for medium potatoes; very large baking potatoes will need longer.

Instructions for crispy air fryer baked potatoes

Step 1: Wash and dry the potatoes

Scrub the potatoes thoroughly under running water to remove any dirt. Pat them completely dry with a clean kitchen towel or paper towels.

Drying matters because excess surface moisture delays crisping. Leave the skins on—they help hold the potatoes together and develop the crisp texture that makes this recipe especially enjoyable.

Step 2: Preheat the air fryer

Preheat the air fryer to 400°F (200°C) for about 3–5 minutes, if your model recommends preheating.

Check that the basket is clean and that the potatoes will fit in a single layer. If your air fryer is small, cook two potatoes at a time instead of crowding four into the basket.

Step 3: Pierce and season

Use a fork to pierce each potato in several places.

Rub the potatoes with the oil, coating the entire surface with a thin, even layer. Sprinkle with salt, black pepper, and optional garlic powder. Turn the potatoes as you season them so the flavor reaches all sides.

You only need enough oil to lightly coat the skins. Excess oil can collect in the bottom of the basket.

Step 4: Arrange in the basket

Place the potatoes directly in the air fryer basket in a single layer. Leave a little space between them so hot air can circulate.

Do not wrap them in foil. For this recipe, exposed skins are essential for developing a crisp exterior.

Step 5: Air fry

Cook at 400°F (200°C) for 40–50 minutes, turning the potatoes with tongs after about 20–25 minutes.

Begin checking smaller potatoes at around 35 minutes. Larger potatoes may take 55–65 minutes or longer, depending on their size and your air fryer.

Treat the cooking time as a guide. A potato that looks browned on the outside can still be firm in the middle.

Step 6: Check the centers

Insert a thin knife or skewer into the center of the largest potato. It should slide in easily with very little resistance.

If the center is still firm, cook for another 5 minutes and check again. Remove any potatoes that finish earlier and let the remaining ones continue cooking.

Step 7: Open and fluff

Let the potatoes rest for 2–3 minutes, then carefully cut a slit lengthwise across the top.

Using a towel to protect your hands, gently press the ends toward the center to open each potato. Fluff the inside with a fork, taking care around the escaping steam.

Step 8: Add toppings and serve

Add butter, sour cream or Greek yogurt, cheddar, and chives as desired. Serve immediately while the skins are crisp and the centers are hot.

For melted cheese, sprinkle cheddar over the opened potatoes and return them to the air fryer for 1–2 minutes.