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That one time my neighbor showed me her air fryer baked potato trick
Last Tuesday my neighbor Linda came over and saw me peeling potatoes for the oven. She just laughed and said 'put them in the air fryer with a little oil and salt at 400 for 40 minutes.' I tried it and they came out crispy on the outside and fluffy inside. Has anyone else found a simple swap like that that changed how they cook?
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danieljenkins11d ago
Hold on, you peeled them first? Thats the whole point of the air fryer magic - no peeling needed. I just scrub them, poke some holes, rub with oil and salt, and toss them in whole. They get that perfect crispy skin you just cant get any other way.
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charles_henderson11d agoMost Upvoted
Respectfully disagree though. Peeling them gives you a smoother, creamier texture on the inside (especially with Russets) that you just don't get with the skin on. The skin acts like a barrier, so you end up with a firmer interior instead of that fluffy baked potato texture. It's a different style, for sure, but I'll take the peeled version most days.
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