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Ben Newman, better known as Spudman, rose to fame on TikTok by filming videos about all things spuds from his jacket potato van based in Tamworth, Staffordshire.
He’s one of many people on the social media platform who claim to have mastered the art of perfectly crispy potatoes cooked in an air fryer.
Speaking exclusively to the UK’s leading air fryer brand Ninja Kitchen, Ben explained his foolproof method for perfect spuds every single time.
The ‘Spudman’ noted that the first trick to success is choosing the right potatoes. He said: “It’s all about the variety of potato as opposed to how you cook it.
“When buying jacket potatoes, avoid ‘Nadine Potatoes’ – they are a variety of potatoes stocked by many supermarkets. Whilst they look great and most likely have a high-yielding crop, the cook on them is absolutely awful.”
The spud chef continued: “Cooking time will depend on the size of the potato. If the potato fits in the palm of your hand, cook for around an hour and a half.
“Everyone makes the mistake of going for the biggest potato they can find, but it is better to buy a couple of smaller ones and have two. They will cook more evenly and won’t have any hard bits in them.”
When it comes to the actual cooking process, Ben revealed that tin foil is not a must-have, despite what many people think.
“I never wrap my potatoes in foil at home. You’re less likely to burn them in your home oven as opposed to an industrial potato oven which hits 300-350C”, he said.
How to cook crispy jacket potatoes
Ingredients
- Two 225g Maris Piper or King Edward Potatoes, washed and poked all over with a fork
- Two tsp vegetable oil
- One tbsp coarse Salt, such as Maldon
- Salt and Pepper to taste
- Butter
Method
Massage the oil all over the potatoes then roll them in the coarse salt. According to the Ninja experts, this is what makes the skin “really crispy”.
Place the potatoes in the basket select the air fry function to 200C and set the timer for 45 minutes.
Check that it is cooked through then remove from the basket and cut a slit down the centre so the skin remains crisp.
Season with salt and pepper, add a dollop of butter and your favourite toppings.
