A baked potato in the air fryer comes out better than the oven. The skin gets truly crispy while the inside stays fluffy, and it takes about 35-40 minutes at 375 degrees F instead of the hour-plus an oven needs. The compact space and intense air circulation dry out the potato skin, creating that restaurant-quality crunch.
Pierce your potatoes with a fork 6-8 times before cooking. This lets steam escape and prevents bursting. A light rub of oil and coarse salt on the skin makes a huge difference.
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Open Calculator →| Cut / Type | Oven Temp | Air Fryer Temp | Oven Time | Air Fryer Time | Notes |
|---|---|---|---|---|---|
| Russet (medium) | 400°F | 375°F | 60 min | 40 min | Pierce with fork. Flip at 20 min. |
| Russet (large) | 400°F | 375°F | 70 min | 50 min | Check at 40 min. |
| Sweet potato | 400°F | 375°F | 50 min | 35 min | Pierce well. Sugar caramelizes. |
| Baby/fingerling | 400°F | 375°F | 25 min | 18 min | Halve first. Toss in oil. |
| Hasselback potato | 425°F | 400°F | 50 min | 35 min | Slice thin, fan open. Oil between cuts. |
| Twice-baked (reheat) | 375°F | 350°F | 20 min | 15 min | Already cooked. Just crisping top. |
Pierce 6-8 times — Not optional. Un-pierced potatoes can burst from steam buildup.
Oil and salt the skin — Rub with olive oil and roll in coarse salt for crispy, flavorful skin.
Test with a knife — Should slide through with zero resistance. If firm, cook 5 more minutes.
Rest 5 minutes — Interior continues steaming and reaches fluffy, even texture throughout.