Ingredients:
- 4 large Russet Potatoes (or Maris Piper), approx. 1.2 kg total (300g each)
- 2 Tablespoons High Smoke Point Oil (Grapeseed, Canola, or Duck Fat)
- 1 Teaspoon Coarse Sea Salt (Maldon or flaky salt)
- 1/4 Teaspoon Freshly Ground Black Pepper
Instructions:
- Select and Wash: Choose potatoes of a similar size. Scrub them thoroughly under cold running water to remove any dirt. Dry them completely using a clean tea towel—moisture is the enemy of crispiness!
- Pierce Deeply: Using a fork or a thin skewer, pierce each potato about 8–10 times all over. This allows steam to escape, preventing internal pressure build-up and resulting in a much fluffier texture.
- Oil and Season: Lightly brush or rub the potatoes entirely with the oil/fat. Roll the oiled potatoes in the coarse sea salt and black pepper mixture until evenly coated.
- Preheat: Preheat the air fryer to a moderate heat (190°C / 375°F) for 5 minutes.
- First Cook (Softening): Place the seasoned potatoes directly into the air fryer basket in a single layer. Cook at 190°C (375°F) for 30 minutes. Do not crowd the basket.
- Flip and Test: After 30 minutes, flip the potatoes using tongs. The skins should start turning deep golden brown.
- Second Cook (Crisping): Increase the air fryer temperature to the maximum setting (usually 200°C / 400°F). Continue cooking for an additional 15–20 minutes, or until the skin is incredibly crunchy and dark golden brown. Test for doneness: a thin skewer should slide in with no resistance.
- Rest and Fluff: Remove the potatoes immediately and place them on a rack. Immediately slice the top open lengthwise and squeeze slightly from the ends to push the soft flesh upwards (the ‘fluffing’ technique).
- Serve Hot: Serve hot with a generous knob of butter and desired toppings immediately while the steam is escaping.