Air Fryer Baked Potatoes (Ninja Foodi)

Name: Air Fryer Baked Potatoes (Ninja Foodi)
Total time: 60 min
Yield: 4
Ingredients: 4 Russet potatoes (baking); 1 1/2 tablespoons olive oil; 1 1/2 teaspoons sea salt

Crispy on the outside, fluffy on the inside – perfect baked potatoes made in the air fryer.

Time: 60 min4 servingsDifficulty: Easy200°CVegetables

Steps

1
Preheat Ninja Foodi to 200°C (400°F) on Air Fry mode.
2
Wash each potato thoroughly and dry with a paper towel. Prick each potato several times with a fork.
3
Rub each potato all over with olive oil, then sprinkle with sea salt.
4
Place potatoes in the air fryer basket and cook for about 45 minutes, until easily pierced with a fork. Larger potatoes may need 50-60 minutes.
5
Remove baked potatoes from Ninja Foodi, cut in half, and serve with your favorite toppings: butter, sour cream, cheese, green onions, etc.

Shopping list

4 Russet potatoes, 1 1/2 tbsp olive oil, 1 1/2 tsp sea salt

Recipe story

Baked potatoes are a global culinary staple, originating from South America where potatoes were domesticated thousands of years ago. In Europe, they gained popularity in the 18th century for their versatility. The modern air fryer version combines technology with classic taste, ensuring a crispy skin and fluffy interior with minimal oil.

Ingredient Secrets

Sea salt

Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.

Olive oil

Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.

Potato

Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.