How to Bake Potatoes in an Air Fryer: A Complete Guide for Crispy, Fluffy Results Every Time​

Baking potatoes in an air fryer is not only possible—it’s a game-changer for achieving that perfect balance of crispy, golden skin and fluffy, steamy flesh without the long preheat times or energy drain of a conventional oven. Whether you’re craving loaded baked potatoes, simple side dishes, or a quick weeknight meal base, air frying delivers consistent, restaurant-quality results in under 40 minutes. This guide will walk you through every step, from selecting the right potatoes to troubleshooting common issues, so you can master this method and enjoy perfectly baked potatoes every time.

Why Air Fryer Baked Potatoes Beat Oven and Microwave Options

Before diving into the “how,” let’s address why air frying is the superior method for baking potatoes. Conventional ovens take 60–90 minutes to bake a large russet potato, requiring preheating and constant temperature monitoring. Microwaves, while fast, often produce soggy skins and unevenly cooked interiors. Air fryers, however, use high-speed hot air circulation to mimic oven baking but at a fraction of the time—typically 25–40 minutes—and with minimal oil. The result? A skin so crisp it shatters when cut, paired with a tender, fluffy interior that rivals traditional methods. Plus, air fryers are energy-efficient, making them ideal for small kitchens or weeknight meals.

Step 1: Choose the Right Potatoes for Air Frying

Not all potatoes are created equal when it comes to air frying. The key is selecting a variety with high starch content and low moisture, as these traits ensure the interior stays fluffy while the skin crisps up.

​Best Choices:​​

• ​Russet Potatoes:​​ The gold standard for baking. Their thick, rough skin traps steam, promoting fluffiness inside, while their high starch content prevents sogginess.

• ​Idaho Potatoes:​​ Similar to russets, with a slightly sweeter flavor and equally excellent baking properties.

​Avoid:​​

• ​Red or Yukon Gold Potatoes:​​ These have lower starch and higher moisture, leading to denser, wetter interiors and less crispy skins.

• ​Baby Potatoes:​​ While cute, their small size and thin skins cook too quickly, often burning before the interior softens.

​Size Matters Too:​​ Opt for potatoes 4–6 inches in diameter. Smaller potatoes (under 4 inches) may overcook and dry out, while larger ones (over 6 inches) risk being undercooked in the center. If you only have large potatoes, consider cutting them into halves or quarters (see the “Pro Tip” section later for adjustments).

Step 2: Prep Your Potatoes for Maximum Crispness

Proper preparation is non-negotiable for crispy, evenly cooked air-fried potatoes. Follow these steps carefully:

​Wash and Scrub Thoroughly​

Potato skins are edible and packed with nutrients, so keep them on—but they must be clean. Use a vegetable brush to scrub away dirt and debris under cold running water. Pat dry with a kitchen towel; excess moisture prevents the skin from crisping.

​Prick the Skin with a Fork​

Use a fork to pierce the potato 5–6 times on all sides. This allows steam to escape during cooking, preventing the potato from exploding (yes, it happens!). Skip this step, and you risk a messy, undercooked potato with a blown-out end.

​Optional: Soak in Cold Water (For Extra-Crispy Skins)​​

For next-level crispness, soak washed potatoes in cold water for 30 minutes. This removes excess surface starch, which can cause sticking and dull skin. After soaking, pat verydry—any remaining moisture will hinder crisping.

​Brush with Oil (or Skip It)​​

Air fryer potatoes don’t need much oil, but a light coating helps the skin brown and crisp. Use a high-heat oil like avocado, grapeseed, or olive oil (avoid extra-virgin olive oil, which has a low smoke point). Brush the oil evenly over the entire potato, including the ends. For a hands-off option, toss potatoes in a bowl with 1–2 teaspoons of oil and a pinch of salt.

​Note:​​ If you prefer skin-on, oil is optional but recommended for better browning. If you plan to peel the potato later, skip the oil—though the skin may stick slightly.

Step 3: Air Fryer Settings: Temperature, Time, and Placement

Your air fryer’s wattage affects cooking time, but most models operate between 1,500–1,800 watts. Use the following guidelines as a starting point, then adjust based on your specific appliance.

​Temperature:​​

Preheat your air fryer to ​400°F (200°C)​. This high heat jumpstarts the Maillard reaction, browning the skin quickly while cooking the interior. Lower temperatures (375°F/190°C) work but require longer cooking times and may result in softer skins.

​Time:​​

• ​Small Potatoes (4–5 inches):​​ 25–30 minutes.

• ​Medium Potatoes (5–6 inches):​​ 35–40 minutes.

• ​Large Potatoes (6+ inches):​​ 45–50 minutes (or cut into halves/quarters—see below).

​Placement:​​

Arrange potatoes in a single layer in the air fryer basket, ensuring they don’t touch. Overcrowding traps steam, leading to soggy skins. If your basket is small, cook in batches.

​Pro Tip:​​ For extra-crispy bottoms, place potatoes directly on the basket (no parchment). If you’re worried about sticking, line the basket with a perforated air fryer liner or parchment paper (poke holes in the parchment to allow airflow).

Step 4: Check for Doneness and Adjust as Needed

To test if your potato is ready:

1. ​Squeeze Gently:​​ A cooked potato will yield slightly to pressure.

2. ​Insert a Fork or Knife:​​ It should slide into the center with little resistance.

3. ​Check the Skin:​​ The exterior should be golden-brown and crispy, with some blisters.

If the potato is undercooked (fork resists or center is hard), air fry for an additional 5–10 minutes. If the skin is too dark but the interior is raw, reduce the temperature to 375°F (190°C) and continue cooking—this prevents burning while allowing the inside to catch up.

Step 5: Season and Serve

Once cooked, remove potatoes from the air fryer and let them rest for 2–3 minutes (the steam inside will make them extra fluffy). Now, season to taste:

• ​Classic:​​ Coarse sea salt, black pepper, and a pat of butter.

• ​Loaded:​​ Sour cream, chives, shredded cheese, bacon bits, or chili.

• ​Herby:​​ Rosemary, thyme, garlic powder, or smoked paprika.

• ​Spicy:​​ Chili flakes, cayenne pepper, or Cajun seasoning.

For a restaurant-style crunch, sprinkle extra salt immediately after serving—the residual heat will melt the salt slightly, enhancing flavor.

Pro Tips for Common Air Fryer Potato Issues

Even with perfect prep, you might encounter a few hiccups. Here’s how to fix them:

​Issue 1: The Skin Isn’t Crispy Enough​

• ​Cause:​​ Potatoes were too moist (didn’t dry after washing/soaking), overcrowded in the basket, or cooked at too low a temperature.

• ​Fix:​​ Next time, dry potatoes thoroughly, cook in a single layer, and ensure the air fryer is preheated to 400°F (200°C). Soaking in cold water for 30 minutes can also help remove excess starch.

​Issue 2: The Potato Is Raw in the Center​

• ​Cause:​​ Potato was too large, cooked at too low a temperature, or the air fryer isn’t powerful enough.

• ​Fix:​​ Cut large potatoes into halves or quarters (increase cooking time by 10–15 minutes). For smaller air fryers (<1,500 watts), add 5–10 minutes to the total time.

​Issue 3: Potatoes Stick to the Basket​

• ​Cause:​​ Insufficient oil or using a smooth basket without liners.

• ​Fix:​​ Brush potatoes with oil before cooking, or line the basket with a perforated air fryer liner (ensure it’s rated for 400°F/200°C).

​Issue 4: The Skin Is Burnt but the Interior Is Raw​

• ​Cause:​​ High heat caused the skin to burn before the center cooked.

• ​Fix:​​ Reduce the temperature to 375°F (190°C) after the first 20 minutes, or flip the potatoes halfway through cooking to ensure even browning.

Can You Reheat Air-Fried Potatoes?

Leftover air-fried potatoes are still delicious—just reheat them correctly to maintain crispness.

• ​Air Fryer:​​ Preheat to 375°F (190°C) and cook for 5–8 minutes. This revives the crispy skin without overcooking.

• ​Oven:​​ Bake at 375°F (190°C) for 10–12 minutes.

• ​Microwave:​​ Avoid this method—microwaving makes skins soggy.

Air Fryer vs. Oven Baked Potatoes: Which Is Better?

Final Thoughts: Air Fryer Baked Potatoes Are a Weeknight Winner

Baking potatoes in an air fryer is a simple, efficient way to achieve restaurant-quality results at home. By choosing the right potatoes, prepping them properly, and adjusting for size and wattage, you’ll enjoy crispy skins and fluffy interiors every time. Whether you’re meal-prepping, feeding a crowd, or craving a quick side, this method checks all the boxes for speed, flavor, and ease. Give it a try tonight—your taste buds (and your air fryer) will thank you.