Ingredients:

  • 4 large Russet Potatoes
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Coarse Sea Salt
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Freshly ground Black Pepper

Instructions:

  1. Vigorously scrub the potatoes under cold running water using a vegetable brush to remove all dirt. Pat them completely dry with paper towels.
  2. Use a fork to pierce each potato deeply 6 to 8 times all over to allow steam to escape.
  3. In a small bowl, whisk together the olive oil, coarse salt, garlic powder, and pepper.
  4. Brush or rub the entire surface of each potato generously with the seasoning mixture, ensuring the seasoning gets into the fork marks.
  5. Preheat the air fryer to 400°F (200°C). Arrange the potatoes in a single layer in the air fryer basket, ensuring space between them.
  6. Air fry for 20 minutes.
  7. Carefully flip the potatoes using tongs. Return to the air fryer and cook for another 15–25 minutes until the skin is deeply coloured and crisp.
  8. Test for doneness: a skewer should slide easily into the centre (internal temperature 205°F–210°F).
  9. Carefully remove the potatoes and let them rest for 5 minutes before slicing open and fluffing the interior immediately before serving.