Air fryers have been lauded as the essential kitchen gadget, adored for their knack of transforming any food into a crispy, golden treat with minimal fuss. After years of wrestling with microwaves and ovens to perfect jacket potatoes, I decided to test the hype around air frying them.
For this culinary experiment, I relied on my dependable Salter Digital Air Fryer Oven, which features three oven racks, allowing me to cook up to six potatoes simultaneously if needed. Typically, I’d set aside over an hour to create the ideal baked potato, but this method gets the job done in just under 30 minutes. I prefer my jacket potatoes with an extra crispy exterior, so this is the maximum time required.
In addition to potatoes (I used Lidl Deluxe British Baking Potatoes), a few other ingredients are crucial for tasty results, including good quality olive oil, salt, and pepper.
How to cook a jacket potato in an air fryer
Start by giving the spuds a good scrub under running water.
I used a clean tea towel to pat the potato dry until every trace of water was removed. Then, I placed the potato in a small bowl and pricked it several times all over with a fork (it’s vital not to do this before washing the potato as it will let moisture seep in).
After that, I slathered the potato in high-quality olive oil, a generous dusting of black pepper, and a pinch of salt.
After applying the coating to the potato’s skin, I set the air fryer to 200C for a quick five minutes. This isn’t a crucial step, but it certainly speeds things up.
Next, I popped the potato (still in its bowl) into the microwave for a full-power blast of five minutes. Naturally, you should ensure your utensils are microwave-safe before doing this, and if you lack them, simply place the potato directly onto the microwave plate.
Once the microwave had done its job, I prodded the potato with a table knife to gauge its tenderness and deemed it ready for the air fryer.
I then gingerly removed one of the grill racks from the fryer and nestled the potato right in the middle of the air fryer. For those with a basket-style fryer, just plonk the potato smack bang in the centre of the basket.
The air fryer maintained its 200C temperature throughout the full 20-minute cooking time, yielding impeccable results. The skin was not only a rich golden brown, but also firm and crispy.
Upon slicing into the potato (I used a sharp knife to carve a cross into the centre), I was greeted by a tantalising, fluffy white interior billowing with steam.
As for the flavour, the simple seasoning of oil, salt, and cracked rainbow peppercorns resulted in a truly scrumptious potato, so good that all it required was a dollop of butter melting into the middle.
On different occasions, I garnished the potato with cheese and salad, adding a splash of balsamic vinegar. For my third attempt at crafting this air fryer delight, I opted for another classic: tuna mayonnaise and chopped red onion.
