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.
Nutrition
Calories: 230kcalCarbohydrates: 50gProtein: 4gFat: 4gSodium: 190mgPotassium: 600mgFiber: 4gSugar: 2gVitamin C: 10mgCalcium: 15mgIron: 1.5mg
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.
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