This Air Fryer Herb-Infused Baked Potatoes is a fragrant, flavorful classic. Crispy-skinned russet potatoes infused with rosemary and thyme make an effortless air fryer baked potato recipe—perfect for a quick, aromatic dinner that’s both simple and deliciously satisfying.
Recipe Tips and Tricks
Select medium russet potatoes—they cook evenly and crisp up beautifully; scrub them thoroughly to remove any dirt. Poke deep holes with a fork—it prevents bursting and allows steam to escape for a fluffy inside. Rub oil generously—it crisps the skin and helps herbs stick; don’t hold back. Use fresh herbs—they infuse the best flavor, but chop them finely to distribute evenly. Preheat your air fryer—it ensures a crunchy skin and speeds up cooking time for that perfect texture.
Why You’ll Love This Recipe
Get ready to savor a dinner that’s as easy as it is bursting with flavor with this Air Fryer Herb-Infused Baked Potatoes—it’s an air fryer baked potato recipe standout and an easy dinner idea that’s about to become your new favorite way to enjoy a classic spud! This dish is a fragrant, crispy delight: russet potatoes emerge from the air fryer with golden, crunchy skins and soft, fluffy insides, infused with the earthy, aromatic goodness of fresh rosemary and thyme—all made quick and simple in your air fryer, leaving you with minimal mess and a whole lot of deliciousness. It’s the ultimate no-fuss meal—just toss them in, let the herbs work their magic, and enjoy a hearty, flavorful dinner that feels elevated without any extra effort, with every bite delivering that perfect blend of tender potato and herbaceous warmth that’s downright irresistible. Whether you’re unwinding after a busy day, whipping up a fast family meal, or just craving a simple recipe that brings big taste and comfort to the table, this one’s an absolute winner—crisp, aromatic, and guaranteed to make every forkful a delightful, hassle-free treat that keeps you smiling from the first bite to the last!
Air Fryer Herb-Infused Baked Potatoes
Herb-infused air fryer potatoes with crispy skin—easy dinner.
Ingredients
- 4 medium russet potatoes
- 1 tbsp olive oil
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
- Salt to taste
- Pepper to taste
Instructions
- Gear Up for an Herby Potato Party: Alright, let’s jump into this fragrant dinner adventure—grab your air fryer, a fork, a knife, a cutting board, a pastry brush, and a small bowl for mixing! These herb-infused baked potatoes are about to make your night flavorful and easy. Picture that crispy, aromatic goodness—let’s get started with a big, excited grin lighting up our faces!
- Scrub and Prep the Potatoes with Love: Take your 4 medium russet potatoes and give them some TLC—run them under cold water and scrub them well with your hands or a brush to wash away any dirt hiding on those skins. Pat them dry with a towel—imagine these spuds getting ready to soak up all that herby flavor! Poke each one 6-8 times with a fork, jabbing deep—picture the steam escaping as they cook, keeping them fluffy and safe!
- Chop the Herbs for Fresh Aroma: Grab your 1 teaspoon fresh rosemary and 1 teaspoon fresh thyme—rinse them under water, pat dry with a towel, and chop them finely on your cutting board with your knife. Imagine those earthy, woody scents infusing your potatoes—pile them into a small bowl and take a deep whiff of that herby goodness!
- Mix Oil and Herbs for Flavor Magic: Pour 1 tablespoon olive oil into your small bowl with the chopped herbs—stir it all together with a spoon until the rosemary and thyme are evenly mixed in. Sprinkle in a hearty pinch of salt and pepper, stirring again—picture that oil carrying all that herby flavor onto your potatoes as they crisp up!
- Coat the Spuds with Herby Oil: Dip your pastry brush into the herb-oil mix—slather it all over each potato, making sure every inch gets a nice, even coat of that fragrant goodness. Rub it in with your fingers if you need to—imagine that golden, crispy skin forming in the air fryer, infused with rosemary and thyme!
- Preheat the Air Fryer for Crispy Bliss: Plug in your air fryer—set it to 400°F and let it preheat for 3 minutes, getting that hot air swirling and ready to work its magic. Picture it crisping up your herb-coated potatoes—open the basket and get excited to load them in, the anticipation bubbling up as you go!
- Air Fry the Potatoes to Fluffy Perfection: Place your herb-oiled potatoes into the air fryer basket—arrange them in a single layer, giving each one some space to breathe so they cook evenly. Set the timer for 35-40 minutes—hit start and let them bake, imagining that crunchy skin and soft inside coming together with that herby kick. Flip them halfway with tongs—around 18 minutes in—picturing that even golden crust forming all around!
- Test the Potatoes for That Soft Inside: When the timer dings, open the air fryer—grab a fork and poke into one of the potatoes; it should slide in easily, revealing a soft, fluffy interior beneath that crispy, herb-infused skin. If they need more time, give them 5 extra minutes—imagine that perfect texture ready to shine! Pull them out with tongs and set them on your cutting board!
- Slice Open the Potatoes with Style: Take your knife and slice each potato lengthwise down the middle—cut deep but not all the way through, opening them up like a fluffy, fragrant book to show off that steamy center. Gently press the ends with your fingers to fluff them up more—picture that soft inside paired with the crunchy, herby skin, ready to enjoy!
- Serve Up Your Herby Dinner Delight: Plate those beauties—serve them hot and crispy, savoring every bite of that fluffy potato infused with rosemary and thyme goodness! Pair with a simple salad or your favorite protein, or enjoy them solo—grab a fork and dig in, relishing every tasty, aromatic moment. It’s your air fryer masterpiece, so enjoy every delicious bite with a big, happy grin lighting up your face!
Notes
- Poke deep—shallow holes might cause bursting, so go all in to keep them intact and cooking perfectly!
- Use fresh herbs—dried work in a pinch, but fresh rosemary and thyme give that bold, aromatic punch you’ll love.
- Space them out—crowding the basket steams instead of crisps, so give those potatoes room to get that golden skin!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 200Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 170mgCarbohydrates 38gFiber 4gSugar 2gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Russet potatoes are the starchy foundation—each medium potato offers about 12 grams of carbs and 2 grams of protein, keeping it light at around 130 kcal with a texture that crisps outside and fluffs inside. Olive oil crisps and carries flavor—1 tablespoon brings 14 grams of fat and 120 kcal, adding a healthy richness to the skin. Fresh rosemary adds earthy aroma—negligible in macros, it’s woody and bold. Fresh thyme brings subtle warmth—also negligible in macros, it’s delicate and herby. Salt enhances the potato and herbs—negligible in macros, it’s essential for seasoning. Pepper adds a mild kick—negligible in macros, it balances the flavors perfectly.
Variations and Substitutions
Swap russet potatoes for Yukon gold or red potatoes—Yukon golds have about 15 grams of carbs per medium potato for a creamier bite, red potatoes offer 14 grams with a waxy texture. Sub olive oil with avocado oil or melted butter—avocado oil matches at 14 grams of fat per tablespoon, butter adds 11 grams with a richer taste. Replace rosemary and thyme with oregano or parsley—oregano (negligible macros) for a peppery vibe, parsley for freshness. Add garlic powder or paprika—negligible macros, they bring savory or smoky notes. Top with Parmesan or sour cream—Parmesan (10g fat per oz), sour cream (5g fat per 2 tbsp), for extra richness.
Storage Options
Store leftovers in an airtight container in the fridge for up to 3 days—no toppings needed to keep that skin crisp! Reheat in the air fryer at 350°F for 5-7 minutes to restore the crunch—microwaving softens them, so air fryer’s your best bet. Freeze plain cooked potatoes for up to 1 month—wrap tightly in foil or plastic, thaw overnight in the fridge, then reheat in the air fryer to bring back that crispy, herby goodness.
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