Equipment

• Air Fryer (Basket type or Oven style)
• Fork or sharp paring knife
• Silicone kitchen tongs
• Small basting brush

Ingredients

• 2 Large Baking Potatoes (approx. 8–10 oz / 250–300g each): Russet, King Edward, or Maris Piper are ideal due to their high starch and low moisture content.
• 1.5 Tablespoons Olive Oil (or melted butter / avocado oil): Helps transfer heat directly to the skin for maximum crispness.
• 1 Teaspoon Coarse Sea Salt or Flaky Salt: Essential for pulling moisture from the skin during the initial heat blast.
• ½ Teaspoon Garlic Powder (Optional): Adds a subtle savory bite to the crust.
• Freshly Cracked Black Pepper: To taste.

Recommended Classic Toppings

• 2 Tablespoons Salted Butter
• ¼ Cup Shredded Sharp Cheddar Cheese
• 2 Tablespoons Sour Cream or Greek Yogurt
• 1 Tablespoon Chopped Fresh Chives or Green Onions
• Crispy Cooked Bacon Bits (Optional)

Instructions

Step 1: Scrub and Dry Thoroughly

1. Wash the potatoes thoroughly under cold running water to remove all dirt. Crucial step: Pat the potatoes 100% dry using a clean kitchen towel or paper towels. Excess water on the skin turns into steam inside the basket, preventing crispness.

Step 2: Prick the Skins

1. Using a fork or paring knife, prick each potato 5 to 6 times all over. Piercing creates tiny pressure-release vents, preventing steam build-up that could cause the potato to burst open during high-intensity heat circulation.

Step 3: Oil and Season Generously

1. Rub olive oil evenly over every inch of the dried potatoes. Sprinkle coarse sea salt, black pepper, and garlic powder (if using) evenly across the oiled skin. Ensure the skin is fully coated; the salt bonds with the oil to form a crisp, seasoned crust.

Step 4: Air Fry (First Phase)

1. Place the potatoes into the air fryer basket, leaving space between them for air circulation. Set the air fryer to $400^\circ\text{F}$ ( $200^\circ\text{C}$ ) and cook for 20 minutes .

Step 5: Flip and Finish Air Frying

1. Using silicone tongs, flip the potatoes over to ensure even cooking and browning. Continue cooking at $400^\circ\text{F}$ ( $200^\circ\text{C}$ ) for another 20 to 25 minutes .
2. How to test doneness: Gently squeeze the potato with tongs or insert a skewer into the center. It should yield easily with no resistance, and the skewer should slide in smoothly.

Step 6: Slice, Fluff, and Serve

1. Remove the potatoes from the air fryer. Immediately cut a cross ( $+$ shape) across the top of each potato. Gently squeeze the bottom sides inward to force the jacket open, exposing the fluffy interior. Use a fork to fluff the steamy potato flesh before adding butter, cheese, or sour cream.

Nutrition

Calories: 275 kcal · Protein: 5.5 g Vitamin C: 40% DV Potassium: 920 mg Iron: 12% DV admin Content published under this byline is · Fat: 7.5 g – Saturated · Carbohydrates: 48 g – Dietary · Saturated Fat: 1.1 g – Polyunsaturated: 0.9 g – Monounsaturated: 5.1 g · Fiber: 6.2 g – · Sugar: 2.1 g · Sodium: 580 mg