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These salty, crispy air-fryer baked potatoes are effortless to make with just three simple ingredients. The best part: you don’t need to heat up your oven.
Reasons You’ll Love These Potatoes
- Vegan & Gluten-Free: These air-fryer baked potatoes are naturally free of gluten and animal products when topped with plant-based options.
- No Oven Necessary: Make perfectly baked potatoes using an air fryer — no oven required.
- Customizable: Add any toppings you like, or enjoy them simply seasoned with olive oil and salt.
- Meal Prep Friendly: Store leftovers in a covered container in the refrigerator for up to four days.
- Minimal Effort: Only three ingredients and a few simple steps. You can even cook whole potatoes in the air fryer while you prep other dishes.
Try my Air Fryer Breakfast Potatoes or Vegan Potato Leek Soup next!
Ingredient Notes
Potatoes: Russet potatoes are ideal for baked potatoes because of their light, fluffy interior once cooked.
Olive Oil: Extra virgin olive oil works well for coating the skin and helping it crisp.
Salt: Salt enhances the flavor — use more or less to taste.
See the recipe card below for the full ingredient list and quantities.
Step by Step Instructions
If you prefer not to use your oven, the air fryer produces a crisp skin and tender interior just as well.
1. Wash and scrub the potatoes under cool running water, then pat them dry.
2. Pierce each potato several times with a fork to allow steam to escape — about 12–20 pokes per potato works well.
3. Rub each potato with olive oil and sprinkle with salt so the skin is evenly coated.
4. Place two potatoes in the air fryer basket and cook at 375°F (190°C) for 50 minutes. Halfway through cooking, pause and gently shake or turn the potatoes to encourage even browning.
5. When the timer is done, let the potatoes cool briefly before slicing and adding toppings.
This is the air fryer I use and recommend!
Recommended Toppings
- Plant-based cheese, butter, or sour cream
- Chopped green onions or scallions
- Chili — try a white bean chili or pumpkin chili for a hearty topping
They’re also delicious plain and make a great side for soups, salads, or chili for a balanced meal.
Recipe Variations
No Oil: Omit the oil if you prefer oil-free. Salt may not adhere as well; leaving the skins slightly damp after washing can help it stick.
No Salt: Simply skip the salt when rubbing the potatoes.
Extra Flavor: Add spices or herbs before cooking — try smoked paprika, cumin, garlic powder, or Italian seasoning for different flavor profiles.
Storage
Store cooked potatoes in an airtight container in the refrigerator for up to four days. Allow them to cool completely before sealing to prevent condensation.
Try some of my other cozy vegan recipes next:
-
Sun Dried Tomato Pasta -
Caprese Panini
-
Vegan Potato Leek Soup
-
Vegan Lentil Bolognese
Air Fryer Baked Potatoes
Kelsey Riley
Pin Recipe
10
50
1
Main Course
2
114 kcal
Equipment
-
Air Fryer
Ingredients
- 2 russet potatoes
- ½ tbsp olive oil
- ¼ teaspoon salt
Instructions
-
Start by washing and scrubbing the potatoes, then pat them dry.
-
Poke holes in each potato with a fork (about 12–20 pokes), coat with olive oil and salt, and place them in the air fryer.
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Cook at 375°F for 50 minutes, removing halfway to turn or shake the potatoes for even browning.
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Let cool slightly before cutting and adding toppings.
Notes
Store cooked potatoes in the fridge in a sealed container for 3–4 days.
Nutrition
Calories: 114kcal
Carbohydrates: 18.6g
Protein: 2.3g
Fat: 3.6g
Sodium: 303mg
Potassium: 476mg
Fiber: 2g
Sugar: 0.9g
Calcium: 16mg
Iron: 1mg
Tried this recipe?
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