Ingredients:

  • 2 large russet potatoes (or baking potatoes), about 8-10 ounces each (225-280g)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon sea salt (5g), plus more to taste
  • ½ teaspoon black pepper (2g), plus more to taste
  • Optional: Garlic powder, onion powder, dried herbs (such as rosemary or thyme)

Instructions:

  1. Wash potatoes thoroughly and pat dry. Prick each potato several times with a fork (this prevents explosions!).
  2. In a small bowl, combine olive oil, salt, pepper, and any optional seasonings. Brush or rub the oil mixture evenly over the entire surface of each potato. Make sure every bit is covered.
  3. Place potatoes in the air fryer basket, ensuring they are not overcrowded. Air fry at 400°F (200°C) for 40-50 minutes, flipping halfway through. Check for doneness by gently squeezing the potato; it should feel soft. Alternatively, pierce with a fork; it should go in easily.
  4. Carefully remove potatoes from the air fryer. Cut a slit in the top of each potato and fluff the inside with a fork. Top with your favourite fillings.