Ingredients:

  • 4 medium Russet potatoes (approx. 9 oz each)
  • 1 tbsp avocado oil
  • 1 tsp coarse sea salt
  • 1/2 tsp garlic powder
  • 1 tbsp fresh chives, chopped

Instructions:

  1. Scrub the Russet potatoes vigorously under cold water to remove debris. Note: Dirt hides in the eyes of the potato, so be thorough.
  2. Pat them completely dry with a lint free towel. Dry skin is the only way to get a true crackle.
  3. Pierce each potato 5-6 times with a fork. Note: This creates vents for steam to escape safely.
  4. Using a pastry brush, evenly coat the surface of each potato with avocado oil.
  5. Sprinkle the coarse sea salt and garlic powder over the oiled skins. Roll them around to ensure every inch is covered.
  6. Place the seasoned potatoes in the air fryer basket. Leave at least an inch of space between each spud for airflow.
  7. Air fry at 400°F (200°C) for 40 to 50 minutes.
  8. Check the internal temperature. Stop when the needle hits 205°F to 210°F.
  9. Remove with tongs and let them sit for 3 minutes.
  10. Slice open immediately to release steam and garnish with fresh chives. The moment you slice that potato open, you should see a puff of steam. If you leave it closed for too long after cooking, that steam stays trapped and turns your fluffy interior back into a damp, heavy mass. I always use a fork to fluff the meat of the potato before adding any toppings. It creates more surface area for butter to melt into every nook and cranny.