* not tested.
Delicious crispy skin while being soft and fluffy on the inside. Cooks quickly.
Ingredients:
4 medium/large russet potatoes
1-2 Tbsp extra virgin olive oil
1/2 Tbsp course salt (kosher or sea salt)
1/2 tsp ground black pepper
Instructions:
Clean and dry potatoes thoroughly.
Add potatoes to a bowl, drizzle oil over them. Use hands to rub the oil into the potato skins.
Spring salt and pepper over the potatoes, turning to evenly coat.
Add potatoes to air fryer, making sure they are not touching. (I could fit 4 large potatoes in my 7 qt air fryer).
Set the air fryer to 400 degrees and 35 minutes. At the 35 minute mark, test the potatoes but poking with a fork. If the fork does not slide ina nd out easily, cook for another 5 minutes. Continue until the fork slides in and out of the potato easily. (My large potatoes were done cooking at 40 minutes in my air fryer).
Remove potatoes carefully and serve as desired.
To reheat: set air fryer to 350 degrees and place potatoes inside for 3-5 minutes.
Family Recipes 