Ingredients:

  • 3 large Russet potatoes (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp garlic powder

Instructions:

  1. Scrub the potatoes clean under cold water and pat them completely dry with paper towels. Note: Any leftover water creates steam, which ruins the crunch.
  2. Prick each potato 4-5 times with a fork. Note: This lets internal steam escape so they don't burst.
  3. Mix the oil, salt, and garlic powder in a small bowl until it's a smooth paste.
  4. Rub the mixture evenly over the entire surface of each potato. Use your hands to make sure every inch is covered.
  5. Place the potatoes in the air fryer basket. Make sure they aren't touching. Note: Air needs to flow around each one to avoid soft spots.
  6. Cook at 400°F (200°C) for 35-45 minutes. Wait until the skin looks wrinkled and golden brown and a knife slides into the center with zero resistance.
  7. Remove the potatoes and immediately slice a cross into the top.
  8. Squeeze the sides gently to pop the potato open, releasing a cloud of steam.