Ingredients:

  • 4 medium-large Russet or Maris Piper potatoes
  • 1 Tablespoon Olive Oil (or Avocado Oil)
  • 1 teaspoon Coarse Sea Salt (Flaky is best)
  • 1/2 teaspoon Black Pepper (Freshly Ground)

Instructions:

  1. Thoroughly scrub potatoes under running water. Pat them completely dry using paper towels—dry skin equals crispy skin!
  2. Pierce each potato deeply 6–8 times all over with a fork or sharp skewer to allow steam to escape.
  3. Place potatoes in a mixing bowl. Drizzle with oil and toss until lightly coated. Sprinkle evenly with sea salt and pepper, rubbing the seasoning into the skin.
  4. Preheat the air fryer to 400°F (200°C) for 5 minutes (optional).
  5. Place potatoes in a single layer in the air fryer basket. Cook at 385°F (195°C) for 20 minutes.
  6. Carefully open the basket and use tongs to turn each potato over.
  7. Continue cooking for another 10–25 minutes, checking frequently. The cooking time depends on the size of the potatoes.
  8. Potatoes are ready when the skin is visibly crispy and dark golden, and a skewer slides easily into the centre with no resistance.
  9. Remove potatoes immediately. Slice lengthwise down the middle (without cutting all the way through) and gently squeeze the sides inward to fluff the interior. Serve immediately.