What kind of potato is best?
Russets are the classic for baked potatoes because they get fluffy and airy inside. Yukon Golds work too, but they are naturally creamier and slightly less fluffy.
Do I need foil?
No. Foil traps steam and softens the skin. If you want crispy, skip it.
Why are my potatoes still hard?
Usually one of three things: the potato is larger than you think, your air fryer runs a little cool, or you did not cook long enough. Add 5-minute increments until a knife slides in easily. Also, do not overcrowd the basket.
Should I poke holes?
Yes. A few fork pricks give steam an escape route. It is quick insurance.
Can I cook multiple potatoes at once?
Absolutely. Keep them in a single layer with a little space for airflow. The more packed the basket, the longer it will take. Plan on adding 5 to 10 minutes if you are filling the basket.
How do I know it is done?
The skin should look dry and slightly blistered, and a paring knife should slide into the center with almost no resistance. If you have an instant-read thermometer, aim for about 205°F to 210°F in the middle.
My skin is not getting crispy. What did I do wrong?
Most of the time it is one of these: the potatoes were not dried well, there was not enough oil or salt on the skin, or the basket was crowded so the hot air could not circulate. Dry thoroughly, oil lightly, salt generously, and give each potato a little breathing room.
