Ingredients:

  • 2 large Potatoes (Russet or Maris Piper/King Edward)
  • 1 Tablespoon Olive Oil (or other high heat oil)
  • 1/2 teaspoon Coarse Sea Salt (Maldon flakes recommended)
  • Pinch Black Pepper, freshly ground

Instructions:

  1. Choose uniform-sized potatoes and thoroughly scrub the skins under cold running water. Dry them completely with a clean towel.
  2. Use a fork or sharp skewer to pierce the potatoes 8–10 times all over. This vents steam and prevents bursting.
  3. In a small bowl, toss the potatoes with the oil until fully coated. Sprinkle generously with the coarse sea salt and black pepper, ensuring the seasoning adheres to the skin.
  4. Preheat the air fryer to 400°F (200°C) for 3–5 minutes (optional but recommended). Place the prepared potatoes directly in the air fryer basket in a single layer, ensuring they do not touch. Cook at 400°F (200°C) for 20 minutes.
  5. After 20 minutes, carefully flip the potatoes using tongs. Reduce the temperature to 375°F (190°C) and cook for an additional 20–30 minutes.
  6. The potato is done when the skin is deeply golden, crispy, and yields easily when squeezed, or when pierced easily with a fork. The internal temperature should be around 210°F (99°C).
  7. Remove the potatoes and allow them to rest briefly (2–3 minutes). Using a sharp knife, make a single deep slice down the center of the potato. Squeeze gently at both ends to push the soft flesh upwards, and add a knob of butter and your chosen fillings immediately while piping hot.