Note: I used a6 ounce Russet, a 6 ounce Butter Red (red-skinned, yellow flesh) and a 9 ounce sweet potato for purposes of illustrating this recipe.
Wash and dry potatoes well. Dry skin crisps up better.
Spray or rub with your preferred oil and sprinkle with salt – coarse sea salt or kosher are preferred, but use table salt if that’s what you have. You can also add other seasonings, such as garlic powder or thyme, if you like.
To poke or not to poke? I never poke sweet potatoes, and have not myself sensed any real difference in poking regular potatoes with a fork or skewer, though some swear it makes the insides fluffier and prevents the potatoes from "exploding". I’ve never had a potato explode, but it’s up to you.
Place in air fryer and bake at 390 deg F. for 45 to 50 minutes. If your potatoes are smaller or larger, you may need to adjust the time down or up.If you are around, you can flip them over halfway through, but I generally don’t bother.
Remove from air fryer. Notice that the sweet potato peel will have mostly separated from the flesh, and you can easily pull it off with your fingers. I don’t like sweet potato peel and never eat it, you may feel differently. Cut into the other potatoes. Garnish as you desire with butter, sour cream, whatever.
