Ingredients:

  • medium to large Russet or Maris Piper Potatoes (approx. 800g - 1kg total), scrubbed clean and patted completely dry
  • Tablespoons Olive Oil (or Avocado Oil)
  • Tablespoon Coarse Sea Salt
  • /2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Thoroughly scrub potatoes under running water. Pat them bone dry with paper towels; this dryness is crucial for crispy skin.
  2. Use a fork or skewer to pierce each potato 6–8 times deeply all over. This allows steam to escape during cooking.
  3. In a small bowl, combine the olive oil, coarse sea salt, and black pepper.
  4. Rub the oil mixture evenly all over the exterior of each potato, ensuring the salt adheres well to the skin.
  5. Preheat your air fryer to 400°F (200°C).
  6. Arrange the potatoes in the air fryer basket in a single layer, ensuring ample space between them for air circulation. Cook for 20 minutes.
  7. Carefully remove the basket, turn each potato over, and return them to the air fryer. Cook for an additional 15–25 minutes until crisp and cooked through.
  8. Test for doneness by gently squeezing the potato (use oven gloves) or inserting a skewer; it should slide in with zero resistance.
  9. Remove immediately. Slice open lengthwise and gently fluff the inside flesh with a fork before adding your desired toppings.