Ingredients:

  • 4 medium Russet potatoes (approx. 250g each)
  • 1 tbsp extra virgin olive oil
  • 1.5 tsp coarse sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp sour cream
  • 1 tsp fresh chives

Instructions:

  1. Scrub the potatoes. Use cold running water and a brush to remove all debris.
  2. Dry completely. Pat each potato with a kitchen towel until the skin feels matte and bone dry.
  3. Pierce the skin. Use a fork to poke 6-8 sets of holes all over each potato.
  4. Coat with oil. Rub the olive oil over the skin until every millimeter is glistening.
  5. Season generously. Roll the potatoes in the sea salt and pepper until the grains cling to the oil.
  6. Arrange in basket. Place the potatoes in the air fryer, ensuring they aren't touching.
  7. Cook at 400°F (200°C). Set the timer for 40 minutes.
  8. Flip halfway. At the 20 minute mark, turn the potatoes until the bottom side is now facing up.
  9. Check for doneness. Continue cooking for 5-10 more minutes until the skin is brown and the center feels soft when squeezed.
  10. Slice and fluff. Cut a slit down the middle, squeeze the ends together, and fluff the inside with a fork until it looks like white clouds.