Ingredients:

  • 2 medium-to-large Russet Potatoes
  • 1 Tablespoon Neutral Oil (e.g., Rapeseed, Canola, or Light Olive Oil)
  • 1 Teaspoon Fine Sea Salt or Kosher Salt (for internal seasoning)
  • ½ Teaspoon Flaky Sea Salt (e.g., Maldon) (for exterior crust)
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Clean and Dry: Scrub the potatoes vigorously under cold water using a vegetable brush. Crucially, dry the potatoes completely using kitchen paper or a clean tea towel. Any moisture inhibits crisping.
  2. Prick the Skin: Using a fork or skewer, pierce the potatoes deeply 8–10 times all over. This allows steam to escape during cooking, preventing potential potato explosions.
  3. Coat and Season: In a small bowl, toss the potatoes with the oil until they are evenly coated. Sprinkle generously with the flaky sea salt, pressing the salt gently onto the skin to ensure it adheres.
  4. Preheat: Preheat the air fryer to 400°F (200°C) for at least 5 minutes. Preheating is essential for achieving immediate skin crisping.
  5. Load the Basket: Place the potatoes directly into the preheated air fryer basket, ensuring there is space between them (do not overcrowd). Cook in a single layer if possible.
  6. First Bake (High Heat): Cook the potatoes at 400°F (200°C) for 20 minutes.
  7. Turn and Continue: After 20 minutes, use tongs to flip the potatoes. Continue cooking for another 20–30 minutes, depending on the size.
  8. Check for Doneness: The potatoes are done when the skin is dark brown and crisp, and an instant-read thermometer inserted into the centre registers between 205°F and 212°F (96°C and 100°C).
  9. Rest: Remove the potatoes from the air fryer and allow them to rest on a wire rack for 5 minutes. This allows residual heat to finish cooking and the skin to fully crisp up.
  10. Score and Fluff: Using a sharp knife, score a long 'X' across the top of the potato. Gently squeeze the potato from the sides to push the fluffy interior up and open.
  11. Internal Seasoning: Season the exposed fluffy flesh generously with fine salt and black pepper before adding any toppings or butter. Serve immediately.