Ingredients:

  • 4 medium Russet potatoes (approx. 225g each), scrubbed and dried
  • 15 ml extra virgin olive oil
  • 10 g fine sea salt
  • 2 g cracked black pepper
  • 1 g garlic powder

Instructions:

  1. Scrub the potatoes under cold water to remove debris. Use a lint-free towel to ensure the skins are completely dry. Pierce each potato 6–8 times with a fork to allow internal steam to escape.
  2. In a small mixing bowl, whisk together the olive oil, sea salt, black pepper, and garlic powder.
  3. Rub the seasoning mixture over each potato until the entire surface of the skin is evenly coated.
  4. Place the potatoes in the air fryer basket, ensuring they are not touching to allow for maximum air circulation.
  5. Set the air fryer to 400°F (200°C) and cook for 40–50 minutes. At the 25-minute mark, use kitchen tongs to flip the potatoes for even browning.
  6. Test for doneness by squeezing the sides; they should feel soft. An internal temperature of 205°F (96°C) indicates perfection.
  7. Remove from the air fryer and immediately slice a line down the center to release remaining steam before serving.