Have you used your air fryer to make “baked” potatoes yet? If not, now is the perfect time. And I say perfect time because they are absolutely perfect. Imagine a crisp crust with a tender and fluffy interior. Ok, you just imagined what I made in 40 minutes using my air fryer. And you bet I’m going to be making these over and over and creating new ways to season the peeling.
Before you even put the potatoes into the air fryer it’s important that you use a fork or knife and poke some holes into the potato. Don’t just poke on one side, poke all over.
In a bowl combine oil, garlic powder, parsley flakes, salt and pepper. Roll the potatoes around in the flavorful concoction and then place in the air fryer. It’s one of those set it and forget it. Well, not really, about halfway through it’s important that you flip the potatoes and check to make sure they aren’t getting to dark.
After the time is up, open the air fryer and poke a fork through it just like you would if you were putting in oven or grill. If it goes in easily it’s done but be assured that this bad boy is hot! Load it up with butter, sour cream, chives and any other fixins’ you want and you’re ready for dinner.
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servings
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- 4 medium russet baking potatoes
- 1 TBS Oil
- 1 tsp garlic powder
- 1 tsp parlsey flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Ingredients
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Begin by washing and poking holes on each side of the potato. At least 10 pokes with fork on each.
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Mix together oil, garlic powder, parsley flakes, salt and pepper in a medium to large size bowl. Roll each potato in the oil mixture and place in the air fryer.
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Turn on air fryer and adjust temperature to 490°F and adjust the time to 40 minutes. Let the air frying begin.
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When 20 minutes remain, open the air fryer basket and flip the potatoes. Close basket and allow to air fryer remainder of time.
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When time is up, open air fryer basket and check for to see if potatoes are done. If a fork easily goes through the potato, they are finished.
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Serve with your favorite toppings such as butter, sour cream and chives.