Ingredients:

  • 2 Large Baking Potatoes (Russet/Maris Piper)
  • 1 Tablespoon Neutral Oil (e.g., Rapeseed, Canola, or Light Olive Oil)
  • 1 teaspoon Coarse Sea Salt (e.g., Maldon)
  • Freshly Cracked Black Pepper, to taste

Instructions:

  1. Select two similar-sized potatoes. Scrub the skins thoroughly under cold running water to remove any dirt or blemishes.
  2. Pat the potatoes absolutely dry using a clean tea towel or paper towel. Any remaining moisture hinders crisping.
  3. Use a fork or thin skewer to pierce the potatoes 8–10 times all over. This prevents steam buildup.
  4. Place the dry potatoes in a bowl. Drizzle with the neutral oil and rub well until the skin is fully coated. Sprinkle generously with coarse sea salt and black pepper.
  5. Preheat the air fryer to 400°F (200°C) for 5 minutes (Recommended).
  6. Place the seasoned potatoes directly into the air fryer basket or rack. Do not overlap or crowd the basket; ensure there is air flow around each spud.
  7. Cook at 400°F (200°C) for 20 minutes.
  8. Carefully flip the potatoes using tongs to ensure even browning and crisping on all sides.
  9. Continue cooking for another 15–25 minutes. The potato is done when it yields easily to a squeeze, or an internal thermometer reads 205°F to 210°F (96°C to 99°C).
  10. Remove the potatoes from the air fryer. Immediately slash a cross deep into the top of the potato, squeeze the sides gently to fluff the interior, and serve piping hot with your chosen toppings.