Ingredients:

  • 3 medium Russet potatoes (approx. 1.5 lbs / 680g)
  • 1 tbsp (15ml) olive oil
  • 1 tsp (6g) coarse kosher salt
  • ½ tsp (1g) cracked black pepper
  • 3 tbsp (45g) unsalted butter, softened
  • 2 tbsp (30g) chopped fresh chives
  • ¼ cup (15g) sour cream

Instructions:

  1. Scrub the potatoes clean under cold water and dry them completely with a paper towel. Note: Wet skins steam instead of crisping.
  2. Use a fork to pierce each potato 4-5 times to allow internal steam to escape.
  3. Coat the potatoes in 1 tbsp of olive oil, rubbing it in with your hands.
  4. Sprinkle with kosher salt and black pepper, rubbing the mixture firmly into the skin until it's evenly coated and glistening.
  5. Place the potatoes in the air fryer basket in a single layer. Note: Don't crowd them or the air can't circulate.
  6. Set the temperature to 400°F (200°C) and cook for 20 minutes.
  7. Flip the potatoes over using tongs until the other side starts to brown.
  8. Cook for another 20 minutes until the skin looks golden brown and feels firm.
  9. Verify doneness by squeezing the sides (use a mitt!) or inserting a knife with zero resistance.
  10. Remove from the basket and let them rest for 2-3 minutes before serving.