Best method to make potatoes in the oven? The air fryer, here is how

I received a lot of comments after trying to make a potato in the oven in the oven, the microwave and the air fries, but I maintain my decision according to which the appetizer is the best.

Read the rest to find out more about the technique and how to perfect it.

The air fryping method produces a beautifully cooked potato with crisp skin and a soft interior

Among the oven, the microwave and the air fries, I found that the air fryer creates the baked potato the most baked.

There were no insufficient strange pieces, and it was not too cooked or dried. He also won perfectly with a fork.

I was never used to eating the skin of my potatoes in the oven – mainly because I thought it lacked flavor and texture – but generously spray the spud of oil before putting it in the fryer at 400 degrees Fahrenheit for 45 minutes created the perfect crisp texture.

As I really want to eat the skin now, I’m delighted to play with different seasonings and fillings.

I simply used salt, pepper and garlic powder when I tried it the first time, but barbecue seasoning or a mixture of paprika, seasoned salt, smoked cayenne pepper and fresh herbs would also be tasty.

The robust and crisp skin combined on the sinky interior also makes the potato ideal for stacking on copious fillings such as chili, guacamole or buffalo chicken.

I am not an expert potato manufacturer, but I learned some tips to perfect my technique

When I started trying to try the three methods of cooking the handle in the oven, I expressed myself how much I liked the efforts necessary to prick the raw potato before using the oven or the microwave.

According to readers, my most blatant error was the number of times I pushed it.

As I was explained by e-mail, “you don’t need to kill the potato with the fork, all you have to do is take a knife and pierce holes, break the skin.”

Another reader wrote that a fork of meat or sculpture would facilitate the drilling of the potato. However, with the Air-Fryer method, you don’t have to pierce holes at all, which is the solution I prefer.

Many readers were also not long in reminding me of not overloading the air fryer. For the best results, I keep at least one thumb or two between the potatoes.

It is useful to note that different types and sizes of potatoes require different cooking times.

The right thing about the air fryer, however, is that you can interrupt the kitchen and easily check to see if something burns. Air fries use convection to cook, so the overall chances of unequal cooking are low.

Better yet, the preparation of the potato and the cleaning are super easy

I love to make potatoes in the air fryer because the process requires minimum cleaning and configuration.

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There is no cooking platform involved and nothing should be wrapped in aluminum foil (or plastic film, as many readers have suggested for the microwave)-the preparation is therefore a breeze.

This story was initially published on July 11, 2021 and more recently updated on April 7, 2025.