Description
Russet potatoes cooked in an air fryer until tender inside and crispy outside; seasoned simply with olive oil, salt, and pepper.
Ingredients
4 medium russet potatoes (scrubbed and dried)
1–2 tbsp olive oil
½ tsp salt (or to taste)
¼ tsp black pepper
Optional toppings: butter, sour cream, shredded cheese, chives, bacon bits, green onions
Instructions
1. Wash and dry potatoes thoroughly.
2. Pierce each potato several times with a fork.
3. Rub each potato with olive oil, then sprinkle with salt and pepper.
4. Place in air fryer basket without overcrowding.
5. Cook at 400°F (200°C) for 35–40 minutes, flipping halfway through.
6. Check doneness with a fork — it should slide in easily.
7. Serve hot with desired toppings.
Notes
Avoid foil to keep the skin crispy.
For larger potatoes, increase cooking time by 5–10 minutes.
Use russet potatoes for best texture.
Can reheat leftovers in the air fryer for 5–6 minutes at 375°F.
Potatoes are gluten-free, dairy-free, and vegan (before toppings).
Serve as a side dish or main meal base with toppings.
Nutrition
- Serving Size: 1 potato
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg