Jacket potatoes can take more than an hour to cook right through in the oven and sometimes aren’t even crispy by the end of it.
According to one cooking expert, those looking to get that perfect balance between fluffy and crunchy can turn to their air fryer for some help when cooking spuds.
Taking to her YouTube channel to share her wisdom, Detoxinista claimed to have mastered a foolproof method that works every time.
She said: “Air Fryer Baked Potatoes turn out perfectly fluffy on the inside, with a crispy outer skin.”
Her number one rule was to pay close attention to the size of the potato to ensure there is not a minute wasted when cooking.
In a video posted on her channel, which has more than 73,000 subscribers, the cooking expert explained: “As a general rule, a potato that weighs eight ounces or less with cook in 45 minutes at 205C. A potato that weighs nine to 16 ounces will cook for about one hour.
“And if you’re cooking a particularly small potato that weighs six ounces or less, it might be done in just 30 minutes.”
Aside from some careful timing calculations, the YouTube content creator’s method is so simple to follow.
To achieve an irresistibly crispy outer skin, it’s important to first preheat the air fryer to 205C-210C before preparing the spuds.
Scrub the potatoes under running water then dry them off with a clean towel to remove any lingering moisture.
Next, take a fork and make a few piercing holes in each one to stop them from bursting as they heat up.
Olive oil is essential for the perfect texture, so coat each potato in a drizzle of it and rub all over to ensure no spot is missed.
Repeat for each potato then sprinkle each one with salt to make them taste “delicious” when they’ve finished cooking, as stated by the YouTube star.
Finally, place the spuds in the hot air fryer and cook according to their weight.
The cooking expert noted: “What I love about this cooking method is you don’t have to wrap the potatoes in foil.” She explained that doing so can make the outer skin “soggy” rather than crispy.
The result revealed that each potato had a cloud-like core, with a deep brown, crunchy skin wrapped around it.
