Introduction
Hey there, potato lovers! Do you remember those classic baked potatoes you used to make? The ones wrapped in foil, taking forever in the oven, but oh-so-worth-it with a dollop of butter and sour cream? Well, get ready to meet their faster, crispier, and frankly, much cooler cousin: the Air Fryer Blooming Baked Potato!
This recipe takes everything you love about a baked potato, gives it a fun “blooming” haircut, and pops it into the air fryer for an incredibly quick and easy side dish. No long oven waits here! In just minutes, you’ll have a perfectly cooked, flavorful potato with gorgeous, crispy edges ready for all your favorite toppings. Trust me, once you try these, you’ll be making them all the time.
Why You’ll Love This Recipe
- Fast: Ready in a fraction of the time of traditional baked potatoes.
- Easy: Simple slicing and seasoning are all it takes.
- Perfect Side: Elevates any meal from weeknight dinners to weekend BBQs.
- Crowd-Pleasing: Who doesn’t love a perfectly cooked, fun-to-eat potato?
Ingredients
Gather ’round, friends! Here’s what you’ll need to make these blooming beauties:
- 2 Medium Potatoes: Russets work beautifully here – their starchy nature crisps up wonderfully and gets fluffy inside. Look for ones similar in size so they cook evenly.
- 1 TBS Olive Oil or Spray Oil: Our magic potion for crispiness! A little drizzle or a spritz is all you need.
- Salt and Pepper: The essential flavor duo. Season generously to your liking!
- 1/4 tsp Garlic Powder: Adds that little kick of savory goodness without any chopping.
- 1/4 tsp Dried Thyme: Earthy and aromatic, thyme loves potatoes!
- 1/4 tsp Dried Rosemary: Another woody herb that pairs like a dream with spuds.
- 1 TBS Fresh Parsley, finely chopped: For a pop of fresh color and flavor at the end. It’s like a little sprinkle of sunshine!
- Optional Toppings: This is where the real fun begins! Have butter, shredded cheese, chives or green onions, and sour cream ready to load ’em up!
How to Make It
Let’s get cooking! It’s super simple, I promise.
- First, wash and scrub your potatoes really well. Pat them completely dry.
- Now for the fun part – the blooming! Place a potato on a cutting board. Use chopsticks or the handles of two wooden spoons on either side of the potato lengthwise. These will act as guides to prevent you from cutting all the way through.
- Carefully make thin, crosswise slices (about 1/8 to 1/4 inch thick) across the potato. The chopsticks/spoons will stop your knife before it hits the bottom.
- Now, turn the potato 90 degrees and repeat the slicing, again using your guides, creating a criss-cross pattern. This is what makes it “bloom”!
- Repeat with the second potato.
- In a small bowl, mix together the olive oil, salt, pepper, garlic powder, dried thyme, and dried rosemary.
- Gently open up the slices of each potato slightly. You can carefully rub or brush the oil and seasoning mixture all over the potatoes, making sure to get into the cuts as much as possible. This is where the flavor gets in!
- Preheat your air fryer to 380°F (190°C) if your model requires preheating.
- Carefully place the blooming potatoes in the air fryer basket in a single layer. Don’t overcrowd them – they need air circulation to get crispy. You might need to cook them in batches depending on your air fryer size.
- Air fry for 20-30 minutes, or until the potatoes are tender inside and crispy on the outside. Cooking time will vary depending on the size of your potatoes and your air fryer model. I usually check mine around the 20-minute mark and add more time as needed.
- Once they’re perfectly golden and tender, carefully remove them from the air fryer.
- Transfer them to plates and sprinkle generously with fresh chopped parsley.
- Now, pile on those glorious optional toppings! Butter melts into the cuts, cheese gets gooey, chives add freshness, and sour cream is just classic.
- Serve immediately and enjoy your blooming masterpiece!
Substitutions & Additions
Want to switch things up? Go for it! This recipe is super flexible.
- Different Herbs: No thyme or rosemary? No problem! Try dried oregano, smoked paprika, onion powder, or even a little pinch of chili flakes for heat.
- Other Oils: Avocado oil, grapeseed oil, or even melted butter would work instead of olive oil.
- Make it Cheesy: Sprinkle shredded parmesan or cheddar over the potatoes during the last 5-10 minutes of air frying for a cheesy crust.
- Bacon Bliss: Crumble cooked bacon over the top with your other toppings.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to your seasoning mix.
- Fresh Herbs Only: If you only have fresh herbs, finely mince rosemary and thyme and mix them with the oil. You’ll get a stronger flavor!
Tips for Success
Alright, a couple of pro tips I’ve learned along the way to make sure your blooming potatoes turn out perfectly every time:
- Don’t Cut All The Way Through: This is key! Those chopsticks or spoon handles are your best friends here. If you slice all the way through, you just have seasoned potato slices, which are fine, but not the fun “blooming” effect.
- Dry Potatoes are Happy Potatoes: Make sure your washed potatoes are really dry before you slice them. This helps the oil and seasonings stick and promotes crispiness.
- Get That Seasoning In: Take a moment to gently open up the slices and really get the oil and seasoning mixture down into the cuts. This ensures flavor in every bite.
- Don’t Overcrowd: Resist the urge to cram too many potatoes into the air fryer basket. Air circulation is crucial for that crispy exterior. Cook in batches if necessary.
- Check for Doneness: Potatoes vary in size and density. Use a fork or a skewer to gently pierce the thickest part of the potato (near the bottom). If it goes in easily, they’re done!
- Prep Ahead: You can slice the potatoes and keep them submerged in cold water in the fridge for a few hours. Just drain and pat them very dry before oiling and seasoning. You can also mix your oil and seasoning ahead of time.
How to Store It
While these are definitely best enjoyed fresh and hot, you can store leftovers.
Let any leftover blooming potatoes cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, pop them back in the air fryer at 350°F (175°C) for 5-8 minutes, or until heated through and the edges crisp up again. The microwave works too, but you’ll lose the crispiness.
FAQs
Got questions? I’ve got some quick answers for you!
Q: Can I use sweet potatoes?
A: Absolutely! Sweet potatoes work great too, though the cooking time might vary slightly.
Q: My potato didn’t “bloom” much, why?
A: This usually happens if the slices aren’t thin enough or you didn’t slice quite deep enough (even with the guides). Try making slightly thinner slices next time!
Q: Can I add cheese before air frying?
A: Yes, but I recommend adding it only during the last 5-10 minutes. If you add it too early, it can burn before the potato is cooked through.
Q: How do I make the skins extra crispy?
A: Make sure the potatoes are completely dry before adding the oil, use enough oil to coat well, and don’t overcrowd the air fryer basket!
Quick & Easy Air Fryer Blooming Baked Potatoes
Equipment
- Air Fryer with basket
- Cutting board
- Knife
- Chopsticks or handles of two wooden spoons for guides
- Small bowl for mixing oil and seasonings
- Plates for serving
- Fork or Skewer for checking doneness
- Airtight container for storing leftovers
Ingredients
Main Ingredients
- 2 Medium Russet Potatoes Similar in size
- 1 TBS Olive Oil or Spray Oil
- Salt to taste
- Pepper to taste
- 0.25 tsp Garlic Powder
- 0.25 tsp Dried Thyme
- 0.25 tsp Dried Rosemary
- 1 TBS Fresh Parsley finely chopped, for serving
Optional Toppings
- Butter optional topping
- Shredded Cheese optional topping (cheddar, parmesan, etc.)
- Chives or Green Onions optional topping, chopped
- Sour Cream optional topping
Instructions
- First, wash and scrub your potatoes really well. Pat them completely dry.
- Place a potato on a cutting board. Use chopsticks or the handles of two wooden spoons on either side of the potato lengthwise. These will act as guides to prevent you from cutting all the way through.
- Carefully make thin, crosswise slices (about 1/8 to 1/4 inch thick) across the potato, using the guides.
- Now, turn the potato 90 degrees and repeat the slicing, again using your guides, creating a criss-cross pattern. This is what makes it "bloom"!
- Repeat steps 2-4 with the second potato.
- In a small bowl, mix together the olive oil, salt, pepper, garlic powder, dried thyme, and dried rosemary.
- Gently open up the slices of each potato slightly. Carefully rub or brush the oil and seasoning mixture all over the potatoes, making sure to get into the cuts as much as possible.
- Preheat your air fryer to 380°F (190°C) if your model requires preheating.
- Carefully place the blooming potatoes in the air fryer basket in a single layer. Don't overcrowd them; cook in batches if necessary.
- Air fry for 20-30 minutes, or until the potatoes are tender inside and crispy on the outside. Check around 20 minutes and add time as needed.
- Once they're perfectly golden and tender, carefully remove them from the air fryer.
- Transfer them to plates and sprinkle generously with fresh chopped parsley.
- Pile on those glorious optional toppings (butter, cheese, chives/green onions, sour cream)!
- Serve immediately and enjoy!