Ingredients
Potatoes
- 2 russet potatoes about 8 oz (225 g) each, scrubbed
- 2 teaspoons olive oil
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
Equipment
- Air fryer large enough for two potatoes in one layer
- Tongs
- Small sharp knife
Instructions
Air-fry the potatoes
- Preheat the air fryer to 400°F (200°C) if your model requires it. Scrub the potatoes under running water and dry thoroughly.
- Pierce each potato a few times with a fork. Rub the skins with olive oil, then sprinkle evenly with salt and pepper. Do not wrap in foil.
- Place in the basket in one layer with space between them. Air-fry for 40–50 minutes, turning halfway through. Start checking at 35 minutes if your potatoes are smaller.
- Insert a small sharp knife into the thickest part. It should slide in without a firm core. If needed, continue cooking in 5-minute intervals, checking again.
- Transfer with tongs, split lengthwise and fluff the centers with a fork. Serve promptly with any toppings added at the table.
Nutrition
Calories: 218kcalCarbohydrates: 40.8gProtein: 4.8gFat: 4.7gSaturated Fat: 0.7gSodium: 302mgPotassium: 940mgFiber: 3gSugar: 1.4gCalcium: 30mgIron: 2mg
Video
Notes
Cooking time varies by potato size and air-fryer model; tenderness is the final guide. Nutrition is an estimate per potato, calculated from USDA FoodData Central ingredient data and including all oil and salt, but no optional toppings. Refrigerate leftovers promptly in shallow containers, use within 3–4 days and reheat to 165°F (74°C).
Technique video: Ashley Fehr, The Recipe Rebel. Her demonstration uses three larger potatoes and more oil; follow the quantities and doneness cues above for this two-potato version.