Ingredients
Equipment
Method
- Start by giving your potatoes a good, thorough scrub under cool running water. Use a little vegetable brush to get any stubborn dirt out of the little nooks and crannies.
- Pat the potatoes completely dry with a clean kitchen towel or paper towels.
- Using the tines of a fork or a sharp knife, pierce each potato 5 to 6 times all over. This creates steam vents to prevent bursting and help cook the interior fluffy.
- Place the dry, pierced potatoes in a bowl. Drizzle them with olive oil and rub it evenly over the entire surface of each potato.
- Sprinkle generously with kosher salt and black pepper. Roll the potatoes around to ensure even seasoning.
- Place the seasoned potatoes in the air fryer basket in a single layer. Do not overcrowd.
- Cook at 400°F (200°C) for 35 to 45 minutes. Flip halfway through for even crisping.
- Check for doneness by piercing the center with a fork. The potatoes should be fork tender, and the skin golden and crisp.
- Remove the potatoes from the air fryer and carefully split them open lengthwise. Gently squeeze from the ends to fluff up the inside.
Notes
This recipe is great for meal prep. Store leftover potatoes in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 375°F (190°C) for 5-8 minutes to re-crisp the skin.
