Air Fryer Baked Potatoes
Why this recipe works
- Crisp skin: Drying the potatoes well and coating them lightly with oil helps the skins crisp in the circulating heat of the air fryer.
- Simple seasoning: Fine sea salt and black pepper keep the flavour clean while letting the potato’s naturally buttery texture stand out.
- Easy doneness check: The potatoes are ready when the skins are crisp and the centres feel soft when gently squeezed with tongs.
Get the most out of this recipe
Texture tips
- For extra-crisp skins: Extend the final cooking time slightly once the centres are tender, keeping an eye on the skins so they do not over-darken.
- For fluffier centres: Serve the potatoes straight after cooking and split them open while hot so steam can escape.
Timing notes
- Mostly hands-off: Preparation is brief; most of the time is spent in the air fryer, with one turn halfway through for even cooking.
- Best served hot: The skin is at its crispest soon after cooking, before steam softens the surface.
Common mistakes
- Skipping the drying step: Moisture left on the skins after scrubbing can prevent them from crisping properly.
- Relying on skin colour alone: Check that the centres feel soft all the way through, especially if the potatoes are larger than average.
Make-ahead tips
- Reheat for a crisp finish: Reheat chilled potatoes in the air fryer at 190°C (375°F) until piping hot and the skin has re-crisped.
- Best on the day: They can be refrigerated after cooling, but the skin texture is best when freshly cooked.
Equipment you'll need
Ingredients
Instructions
- Heat the air fryer to 200°C (390°F) for 3 minutes. Scrub the potatoes clean and dry them well.
- Prick each potato a few times with the tip of a knife. Rub all over with the olive oil, then season evenly with the fine sea salt and black pepper.
- Air fry for 40 to 45 minutes, turning halfway through, until the skins are crisp and the centres feel soft when squeezed with tongs. If you want extra-crisp skins, cook for a final 3 to 5 minutes.
Recipe notes
Tips
- Drying the potatoes thoroughly after washing helps the skins go crisper.
- If your potatoes are on the large side, allow a few extra minutes and check they are tender all the way through.
Substitutions
- Replace Olive oil with Extra-virgin olive oil for a more pronounced olive flavour.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in an airtight container. Reheat in the air fryer at 190°C (375°F) for 6 to 10 minutes until piping hot and the skin re-crisps.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (5min active)
- Difficulty: Easy
- Cuisine: British
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