Step by step

Method

5 steps

1. 1

   Scrub 2–4 medium russet potatoes (similar size so they finish together) and dry them well. Poke 8–12 deep holes all over each with a fork so steam can escape.

2. 2

   Rub lightly with 1–2 teaspoons oil and sprinkle generously with kosher salt — you want that salty crisp skin.

3. 3

   Preheat the air fryer to 400°F. Set the potatoes in the basket with space between them so air can circulate.

4. 4

   Air fry 35–45 minutes, turning once halfway, until the skins are crisp and a knife slides in easily. Big bakers may need closer to 50 minutes.

5. 5

   Rest 2–3 minutes, then split by squeezing the ends toward the center, fluff with a fork, and load with butter, sour cream, cheese, chives — whatever you've got. You want fluffy insides and crisp salted skins — not dense underbaked centers or leathery dry potatoes.