Ingredients
Potatoes
- 2 medium russet potatoes about 8 oz / 225 g each; scrubbed
- 1 tsp olive oil about 4.5 g
- 1/4 tsp fine salt about 1.5 g
Optional finish
- 2 tsp butter divided between the potatoes
- 2 tsp fresh chives finely snipped
Equipment
- 1 Basket-style air fryer large enough for two potatoes without crowding
- 1 Fork
- 1 Kitchen tongs
- 1 Small knife
Instructions
- Scrub the potatoes under running water and dry them thoroughly. Pierce each several times with a fork. Rub the skins with the olive oil and sprinkle evenly with the salt.
- Set the air fryer to 400°F (200°C). Preheat if your model requires it. Place the potatoes in a single layer with space between them. Do not wrap them in foil.
- Air fry for 40–50 minutes, turning with tongs around halfway through. Begin checking at 40 minutes. A small knife should slide easily into the thickest part of each potato. If the center is firm, continue in 5-minute intervals until tender. Larger or wider potatoes can take longer.
- Transfer with tongs to plates. Carefully slit each potato lengthwise, keeping clear of escaping steam, and fluff the center with a fork. Add the optional butter and chives, if using, and serve hot.
Nutrition
Serving: 1potatoCalories: 198kcalCarbohydrates: 40.7gProtein: 4.8gFat: 2.4gSaturated Fat: 0.4gSodium: 306mgPotassium: 939mgFiber: 2.9gSugar: 1.4gCalcium: 29mgIron: 1.9mg
Video
Notes
Timing: The 45-minute cook time is an estimate for 8-ounce potatoes. Air fryer models and potato shape vary; check tenderness rather than relying only on the timer.
Storage: Refrigerate within 2 hours (1 hour above 90°F), use within 3–4 days, and reheat to 165°F in the center.
Nutrition: Estimated per potato from the weighed raw ingredients, including its share of olive oil and salt. Optional butter and chives are excluded; natural variation and cooking losses affect the final values.
Video: Instructional video by Megan Gilmore of Detoxinista. It demonstrates the same whole-potato air-fryer method and explains timing by weight; this recipe specifies measured oil and salt for two potatoes.
Estimated cost: About $0.75 for the two-potato recipe, or $0.38 per potato, using potatoes bought in a 5-pound bag and pantry oil and salt. This is an ingredient-cost estimate, not a local price quote; optional toppings and electricity are excluded, and prices vary.
