I found the best way to make potato in the oven: Air Fryer Beat Oven, microwave

A perfectly cooked terracotta potato is a satisfactory side or even a main dish, depending on how you dress it.

Ideally, you want a soft medium and well -seasoned and crisp external skin. But there are many cooking methods that do not give these results.

In an effort to find the best way to cook a potato in the oven, I tried three different methods using a microwave, an air fryer and an oven. For everyone, I used a clean reddish potato, oil and simple seasonings.

First of all, I used a quick microwave method to cook my potato

The use of the microwave has taken almost no effort.

The only drawback was to have to prick the unpopable potato with a fork, which was not super easy and slowed me down a bit.

I also didn’t like it to worry if I stung him enough times to make sure that he would not jump into the microwave.

After pushing the potato about 10 times, I put it in the microwave at the top for five minutes, I turned it back and I cooked it for five others.

The potato came out dry and almost crisp

I ended up cooking the potato, which led to a dry and unattractive final product.

Because each microwave has different settings and heat forces, it was difficult to find the right instructions to make a potato in the oven uniformly cooked.

For my second variation, I cooked the potato in an air fryer

I liked to use the air fryer because I didn’t have to sting my potato a pile of times for the air flow.

All I did was spray with cooking oil, season with garlic salt and put it in the fryer in the air at 400 degrees Fahrenheit for 45 minutes.

He came out crisp on the outside and perfectly soft inside

I checked it halfway to make sure it does not burn and did not use the pliers to rotate the potato for a uniform frying.

After 45 minutes, the skin was crisp and the potato was over.

When I opened it, I was shocked from cooking evenly. The potato was easy to fluff and the skin had an excellent texture and flavor.

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The last method I tested involved cooking the potato in the oven

I used a fork to pierce 12 holes everywhere in the potato so that humidity can escape while it cooks.

Pushing the fork in and out of the SPUD was just as high intensity of labor as with the microwave method, mainly because the fork remained stuck.

Before placing it in the oven, I coated the potato in oil and salt. Then I cooked it directly on the oven rack for an hour at 350 F.

The potato turned out ok, but it did not beat the variety of Fryer Air

After an oven hour, the potato was over.

He came out relatively soft inside, but he was not as uniformly cooked as the Air-Fryer method.

On the 3 devices I tried, the air fryer was my favorite

The fried potato in the air came out perfectly.

It was cooked evenly – soft on the inside and crisp on the outside – which gave the potato a great shape. Sharp of the skin also made it ideal for the stuffing of copious fillings.

Click to consult the other devices that we have run down so far.