2 large russet potatoes 1 tbsp olive oil 1 tsp sea salt 1/2 tsp black pepper Optional: butter, sour cream, cheese, chives for topping
Sanitize and polish potatoes completely. To eliminate moisture and guarantee crispy skin when air-fried, pat them dry with a fresh towel.
Oil olive for each potato. Make sure they are uniformly covered so the skin crisps up beautifully. This stage also ensures good stickiness for the salt and pepper.
All over the potatoes sprinkle black pepper and sea salt. Press carefully to help the seasoning stick better and enhance cooked taste.
Set air fryer to 400°F (200°C). Arrange potatoes in the basket such that their even heated air circulation is not disrupted by their contact.
Cook potatoes half-way through, 35 to 40 minutes. Use a fork to check for doneness; if it slides in readily, you're good.
Remove potatoes carefully then let them sit for five minutes. While the surface stays crispy, this helps steam finish softening the inside.
Slice open, fluff the inside using a fork; top as desired with butter, sour cream, shredded cheese, or chives. Present hot and savor it!