Ingredients:

  • 4 medium Russet potatoes (approx. 9 oz each)
  • 1 tbsp avocado oil
  • 1 tsp flaky sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 tsp garlic powder

Instructions:

  1. Scrub and Dry. Wash your 4 medium Russet potatoes thoroughly. Note: Excess water is the enemy of crispiness, so pat them bone dry with a lint free towel.
  2. Pierce for Safety. Take a fork and poke the potatoes about 8 times each. Note: This prevents internal pressure from causing a potato explosion in your machine.
  3. Emulsify the Coating. In a small bowl, whisk the 1 tbsp avocado oil, 1 tsp flaky sea salt, 0.5 tsp pepper, and 0.25 tsp garlic powder.
  4. Massage the Spuds. Rub the oil mixture over every inch of the potatoes. Keep rubbing until the skin looks glossy and dark.
  5. Configure the Air Fryer. Place the potatoes in the basket, ensuring they aren't touching. Note: Airflow must hit all sides simultaneously.
  6. Set the Parameters. Air fry at 400°F for 40 mins.
  7. Monitor the Aroma. Around 20 minutes, you should notice a clean, earthy scent filling the kitchen.
  8. Check for Doneness. At 35 minutes, look for a deep mahogany color and a subtle nutty aroma. Use a knife to poke the center; it should slide in like butter.
  9. The Sizzle Release. Remove the potatoes. Listen for a faint crackling sound as the hot air hits the slightly cooler room temperature.
  10. The Fluff Reveal. Cut a slit down the center and push the ends together to pop the middle open.