THE FASTEST AIR FRYER BAKED POTATO

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Step 1: Prep the Potatoes

  1. Wash and scrub the russet potatoes thoroughly to remove dirt.
  2. Dry them well with a paper towel — moisture prevents crisping.
  3. Use a fork to poke holes all around each potato (about 6–8 times). This lets steam escape during cooking.

Step 2: Season and Oil

    1. Rub each potato with  olive oil to coat evenly.
 

 

  1. Sprinkle salt (and pepper/garlic powder if using) all over.
  2. Massage the seasonings gently into the skin — this step gives that perfect crispy, flavorful crust.

Step 3: Air Fry

  1. Preheat your air fryer to 400°F (200°C) for 3 minutes (optional but helps  crisp faster).
  2. Place the potatoes directly in the air fryer basket, ensuring space between them for air circulation.
  3. Cook for 30–35 minutes, flipping halfway through (around 15–17 minutes).

** Cooking Time Guide:**

  • Small potatoes (6 oz): 25–28 min
  • Medium (8–10 oz): 30–35 min
  • Large (12 oz+): 40–45 min
  1. Test doneness by piercing with a fork — it should slide in easily.

Step 4: Serve Hot and Fluffy

  1. Remove from the air fryer and let rest for 2–3 minutes.
  2. Slice open, fluff the inside with a fork, and add your favorite toppings!
  3. For crispy-skin lovers, enjoy it whole like a rustic  snack with a little salt and butter.

Methods & Tips

  • Don’t overcrowd the basket: The key to even crisping is air circulation.
  • Use russet potatoes: They’re the best for fluffy interiors.
  • Oil after drying: Wet skins won’t crisp well.
  • Reheating tip: Pop leftovers in the air fryer for 5 minutes at 380°F (190°C) — they’ll taste freshly baked again! A Short History

 

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