Easy Air Fryer Baked Potatoes - Crispy 45-Minute Side

A russet potato, a rub of oil, and about 45 minutes in the air fryer basket is all this takes. The skin comes out crackly and the inside goes fluffy, and you never turn on the big oven.

My mother baked potatoes in the oven for two hours because that was the only way she knew. The air fryer does the same job in less than half the time and costs a lot less to run. I still hear her ask why we didn't think of this sooner.

Pick potatoes that are roughly the same size so they finish together. If one is much bigger than the others, cut it in half so nothing comes out raw in the middle.

About the Ingredients

4 medium russet potatoes, about 8 oz (225g) each, scrubbed and dried

Russets have the starch that gives you a fluffy inside. Yukon Gold works too and tastes a little buttery, but the skin won't crisp up quite as much. Skip waxy red potatoes here, they stay firm and dense.

2 tablespoons olive oil or any neutral oil

Olive oil gives the skin a little flavor; canola or vegetable oil works just as well and costs less. You can also brush on melted butter, but watch it, butter browns faster than oil.

1 teaspoon coarse kosher salt, plus more for serving

Coarse salt sticks to the skin better than fine table salt and gives you that salty crunch. Flaky sea salt is a good finish if you have it.

1/2 teaspoon garlic powder

Optional, but it adds a warm note to the skin. Onion powder or a pinch of smoked paprika works if you'd rather.

1/4 teaspoon black pepper

Fresh cracked is best here. You can leave it off for picky eaters and salt their potato at the table instead.

Toppings: butter, sour cream or plain Greek yogurt, shredded cheddar, sliced green onions

Greek yogurt is my budget swap for sour cream and nobody at my table has ever noticed. Use whatever you already keep in the fridge.

Step-by-Step Instructions

1. Heat the air fryer

Set your air fryer to 400F (200C) and let it run empty for 3 minutes. A hot basket gives the skin a head start on crisping.

2. Scrub and dry

Scrub the potatoes under cold water, then dry them completely with a kitchen towel. Any water left on the skin turns to steam and keeps it soft.

3. Prick and season

Poke each potato two or three times with a fork. Rub them all over with the oil, then sprinkle on the salt, garlic powder and pepper.

4. Arrange in the basket

Place the potatoes in a single layer with a little space between them. If yours don't fit without touching, cook them in two batches rather than piling them up.

5. Air fry for 25 minutes

Cook at 400F (200C) for 25 minutes. The skin should look dry and starting to brown at this point.

6. Flip and finish

Turn each potato over with tongs and cook another 15 to 20 minutes. They're done when the skin is deep golden brown and a knife slides in with no resistance at the center.

7. Rest and serve

Move them to a plate and let them sit 5 minutes. Split the top with a knife, fluff the inside with a fork, and add your toppings.

Delicious Variations

Loaded baked potato

split it open and pile on cheddar, bacon bits and green onions, then return it to the air fryer at 380F (193C) for 3 minutes to melt the cheese.

Chili potato

spoon warm leftover chili over a split potato and top with a dollop of yogurt. This is how I use up Sunday's pot of chili.

Herb and garlic potato

swap the garlic powder for 1 teaspoon of dried rosemary and add a pinch of onion powder. It goes well next to roast chicken.

How to Store Most people use their air fryer for chips and chicken…

Frequently Asked Questions

Serve these next to a roast chicken, a bowl of soup, or as the base for a build-your-own potato bar on a busy weeknight. Once you try them this way, the big oven starts feeling like a lot of work for one potato. From my table to yours.

Easy Air Fryer Baked Potatoes – Crispy 45-Minute Side

Air fryer baked potatoes come out with crackly salty skin and fluffy insides in about 45 minutes, using a fraction of the energy of a big oven.

10 minPrep time45 minCook time4Servings285 kcalCalories

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🧂 Ingredients

• 4 medium russet potatoes, about 8 oz (225g) each, scrubbed and dried
• 2 tablespoons olive oil or any neutral oil
• 1 teaspoon coarse kosher salt, plus more for serving
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Toppings: butter, sour cream or plain Greek yogurt, shredded cheddar, sliced green onions

📋 Instructions

1. 1Heat the air fryer — Set your air fryer to 400F (200C) and let it run empty for 3 minutes. A hot basket gives the skin a head start on crisping.
2. 2Scrub and dry — Scrub the potatoes under cold water, then dry them completely with a kitchen towel. Any water left on the skin turns to steam and keeps it soft.
3. 3Prick and season — Poke each potato two or three times with a fork. Rub them all over with the oil, then sprinkle on the salt, garlic powder and pepper.
4. 4Arrange in the basket — Place the potatoes in a single layer with a little space between them. If yours don't fit without touching, cook them in two batches rather than piling them up.
5. 5Air fry for 25 minutes — Cook at 400F (200C) for 25 minutes. The skin should look dry and starting to brown at this point.
6. 6Flip and finish — Turn each potato over with tongs and cook another 15 to 20 minutes. They're done when the skin is deep golden brown and a knife slides in with no resistance at the center.
7. 7Rest and serve — Move them to a plate and let them sit 5 minutes. Split the top with a knife, fluff the inside with a fork, and add your toppings.

👨🍳 Chef's Note: If your air fryer runs hot, drop the temperature to 390F (199C) and add 5 minutes. Every basket is a little different, so trust the knife test over the clock.

Servings: 4

Cuisine: American

Course: Side Dish

Easy Recipes for Everyday Cooking10 minutes45 minutes60 minutes

Nutrition (per serving): 285 kcal · 7g protein · 48g carbs · 8g fat