The Recipe · No.829 · Baked Potato

Baked Potato, and Where to Source It

Never wrap them in foil. Foil traps the steam and boils the skin into a wet, rubbery wrapper; baked bare on the rack, the skin dries into a crisp, shattering shell.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep5 min
Cook1 hr
Makes4 servings
CuisineAmerican
Cook it with
Air fryerSheet pan
Can you make Baked Potato in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Russet potatoes
Large, thick-skinned, and high-starch for the fluffiest bake. Fresh, bought local.
4 large
Source it →
Oil
Rubbed on late to crisp the skin. A neutral oil works.
1 tbsp
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Coarse salt
Rubbed into the oiled skin to season it. A flaky finishing salt is best.
1 tbsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Prick the skinScrub and dry the potatoes and prick each a few times with a fork.
  2. Bake on the rackBake directly on the oven rack at 400F about 45 min.
  3. Oil and saltRub the skins with oil and coarse salt.
  4. Crisp and openBake 15 min more until the skin is brittle, then cut open and fluff.
Part Three
The Toolkit

Oven rack · Fork · Pastry brush

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