Ingredients:

  • 4 large Russet or Maris Piper Potatoes (approx. 225-285g each)
  • 1 Tablespoon Olive Oil (or Avocado Oil)
  • 1 teaspoon Coarse Sea Salt (plus more for seasoning)
  • Freshly Ground Black Pepper (to taste)

Instructions:

  1. Preheat the air fryer to 400°F (200°C). Vigorously scrub potatoes under cold running water until perfectly clean. Dry them thoroughly—moisture is the enemy of crispiness.
  2. Using a fork or skewer, pierce each potato deeply 6–8 times all over to allow steam to escape.
  3. Place potatoes in a mixing bowl. Drizzle with olive oil and toss until lightly coated. Sprinkle generously with the coarse salt and black pepper.
  4. Arrange potatoes in the air fryer basket in a single layer, ensuring there is space between them for air circulation. Do not overcrowd.
  5. Air fry at 400°F (200°C) for 25 minutes.
  6. Using tongs, carefully flip each potato. Return to the air fryer for another 10–20 minutes until fully tender when pierced.
  7. Once cooked, remove potatoes immediately. Slice open lengthwise and gently squeeze the sides to encourage the interior to fluff up. Serve piping hot.