Ingredients:

  • 4 medium Russet Potatoes (approx. 8–10 oz each)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Coarse Kosher Salt
  • 1 tsp Cracked Black Pepper
  • 1/2 tsp Garlic Powder

Instructions:

  1. Scrub the potatoes thoroughly under cold water to remove dirt. Dry them completely with a lint-free towel to ensure the skin crisps rather than steams. Use a fork to pierce each potato 6–8 times to allow steam to escape.
  2. In a small mixing bowl, toss the potatoes with the olive oil until evenly coated. Sprinkle the coarse salt, black pepper, and garlic powder over the surface of the oily potatoes.
  3. Place the potatoes in the air fryer basket, ensuring space for air circulation. Cook at 400°F (200°C) for 35–45 minutes, flipping with kitchen tongs halfway through. The potatoes are done when the skin is golden-brown and the interior yields easily to a squeeze.
  4. Remove the potatoes and immediately cut a deep 'X' into the top. Use a clean towel to squeeze the ends toward the center, popping the potato open to release steam and maintain a fluffy texture.