Ingredients:

  • 4 large Russet or Maris Piper Potatoes
  • 2 Tbsp Olive Oil (or Avocado Oil)
  • 1 tsp Coarse Sea Salt (or Flaky Salt)
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat the air fryer to 400°F (200°C). Scrub potatoes thoroughly under running water to remove all dirt. Pat completely dry with a paper towel—dry skin is crucial for crispness!
  2. Use a fork to deeply pierce each potato 6–8 times on all sides. This allows steam to escape. In a bowl, toss the potatoes with the olive oil until lightly coated. Sprinkle generously with coarse sea salt and black pepper, rubbing the seasoning into the skin.
  3. Place the seasoned potatoes in the air fryer basket in a single layer, ensuring they are not touching too much. Cook at 390°F (198°C) for 25 minutes.
  4. Carefully flip the potatoes using tongs. Continue cooking at the same temperature for another 10–25 minutes, depending on size.
  5. The potato is ready when the skin is deeply golden and crisp, and a skewer slides easily into the centre with no resistance (internal temperature around 205°F or 96°C).
  6. Remove from the air fryer. Immediately slice lengthwise across the middle and gently squeeze the sides to open up the fluffy interior. Fluff the inside with a fork, add butter, and serve immediately.