When I first discovered the magic of air fryer baked potatoes, I couldn’t believe how crispy the skin could get while keeping the inside perfectly fluffy. It instantly reminded me of the decadent potatoes you get at a high-end steakhouse, but without the hours of oven-watching or the need for extra oil. This recipe quickly became my go-to for dinner parties or even a simple weeknight side that feels indulgent but is surprisingly easy.
I love how versatile these potatoes are. You can top them with classic butter and sour cream, sprinkle them with cheese and chives, or even create a loaded version with bacon and green onions. The air fryer does all the heavy lifting, giving you that restaurant-quality crisp exterior and soft, steaming interior in a fraction of the time. Once you try this method, it will completely change the way you think about baked potatoes.
What You Need To Make This Recipe
Russet Potatoes: These are the gold standard for baking. Their high starch content creates a fluffy interior while the skin crisps up beautifully in the air fryer. Choosing uniform-sized potatoes ensures even cooking.
Olive Oil: A light coating of olive oil is essential for creating that perfectly crispy, golden-brown skin. It also helps any seasonings stick, giving the potatoes extra flavor.
Kosher Salt: Kosher salt is ideal for seasoning the skin. Its larger crystals create a beautiful texture and enhance the natural flavor of the potato.
Black Pepper (optional): Freshly ground black pepper adds a subtle kick and a bit of extra depth to the crispy skin. You can adjust this to your personal taste.
Butter and Toppings: While optional, butter, sour cream, shredded cheese, chives, or bacon bits turn a simple baked potato into a steakhouse-worthy side.
Ingredients List
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper (optional)
- Butter, sour cream, cheese, chives, or bacon for topping
How to Make Steakhouse-Style Air Fryer Baked Potatoes
Prep the Potatoes
Start by scrubbing the russet potatoes thoroughly under running water to remove any dirt. Pat them dry with a kitchen towel to ensure the oil sticks properly and the skin crisps up.
Season the Potatoes
Rub each potato with olive oil, making sure every side is coated evenly. Sprinkle kosher salt over the skin and add black pepper if desired. The salt helps draw out moisture and create that signature crispy texture.
Air Fry the Potatoes
Place the potatoes in the air fryer basket in a single layer, leaving space between them for proper air circulation. Set the air fryer to 400°F (200°C) and cook for 35–40 minutes. Check for doneness by inserting a fork; the potato should feel soft inside.
Serve and Top
Once cooked, carefully slice each potato open and fluff the interior with a fork. Add butter, sour cream, cheese, chives, or your favorite toppings to finish. Serve immediately for the best flavor and texture.
Tips for Making this Recipe
- Choose potatoes that are similar in size to ensure even cooking.
- Pat potatoes completely dry before oiling to maximize crispiness.
- Don’t overcrowd the air fryer basket; proper air circulation is key.
- Rotate potatoes halfway through cooking for even browning.
- Use a fork to test doneness; the inside should be tender but not mushy.
- Experiment with different seasonings like garlic powder, smoked paprika, or fresh herbs for variety.
FAQs
Can I use sweet potatoes instead of russet potatoes?
Yes! Sweet potatoes will cook slightly faster and have a naturally sweeter flavor. Adjust cooking time accordingly.
Do I need to pierce the potatoes before air frying?
No need; the air fryer’s circulation is enough to cook them evenly. Piercing is optional.
How do I store leftover baked potatoes?
Let them cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the air fryer for best results.
Can I make this recipe in a conventional oven?
Absolutely. Bake at 425°F (220°C) for 45–60 minutes, until the skin is crisp and the interior is tender.