Ingredients:

  • 4 large Russet Potatoes (approx. 225g each)
  • 15 ml Avocado or Extra Virgin Olive Oil
  • 5g Flaky Sea Salt
  • 28g Unsalted Butter (for serving)
  • 60g Full fat Sour Cream (for serving)
  • 5g Fresh Chives, snipped (for serving)

Instructions:

  1. Scrub the Russet potatoes vigorously under cold water to remove grit and pat them bone-dry with a lint-free towel.
  2. Use a fork to pierce each potato 6–8 times all over to create exhaust vents for steam.
  3. Massage the oil onto the potatoes until every millimeter of the skin is glistening, then sprinkle the flaky sea salt evenly over the surface.
  4. Place the potatoes in the air fryer basket and cook at 400°F (200°C) for 40 to 45 minutes, or until the internal temperature reaches 205°F (96°C).
  5. Split the potatoes open and serve immediately with butter, sour cream, and fresh chives.