
American · 400°F · 38 min
Air Fryer Baked Potato
Russet potatoes with crispy salted skins and fluffy insides. Faster than the oven, no foil needed.
Tastes like grilled pineapple without lighting the BBQ. Toss fresh rings or quarters with melted butter, brown sugar, cinnamon and nutmeg, then air fry at 380°F until the edges caramelize. Sprinkle extra sugar on top before cooking and serve warm with vanilla ice cream—or on their own as a side.

Slice peeled pineapple into 1/4- to 1/2-inch rings, or cut rings into quarters. Even thickness helps every piece brown at the same time.
Five minutes at 380°F mimics a hot grill and starts caramelizing the sugar faster.
Line the basket with parchment so the butter-sugar glaze does not stick to the grate.
Prep 5 min · Cook 15 min · Total 20 min · 4 servings
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Toss pineapple with melted butter, 1/4 cup brown sugar, cinnamon, nutmeg and cayenne (if using) until well coated.

Preheat the air fryer to 380°F (193°C) for 5 minutes. Line the basket with parchment paper.
Arrange pineapple in a single layer. Sprinkle the remaining 2 tbsp brown sugar on top. Air fry 12-15 minutes until browned on the edges.

Flip and air fry 1-2 minutes more if you want more color on the second side.
Serve warm with vanilla ice cream. Spoon any pan juices over the ice cream if you like.


American · 400°F · 38 min
Russet potatoes with crispy salted skins and fluffy insides. Faster than the oven, no foil needed.

American · 380°F · 16 min
Thin sweet potato fries coated in egg white for a crisp shell. Salt, garlic and about 15 minutes in the basket.

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