Ingredients:

  • 4 medium Russet potatoes (approx. 2 lbs / 900g)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cracked black pepper

Instructions:

  1. Scrub the potatoes clean.
  2. If preparing whole baked potatoes, pierce the skins with a fork 4-5 times; if preparing wedges or cubes, cut into uniform pieces approximately 1-inch thick.
  3. Pat every potato piece bone-dry with paper towels to prevent steaming.
  4. Place potatoes in a large bowl and toss with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp cracked black pepper until every surface is evenly coated.
  5. Arrange the potatoes in the air fryer basket in a single layer to ensure proper air circulation; cook in batches if they do not fit in one layer.
  6. Cook whole potatoes at 400°F (200°C) for 35-45 minutes until a knife slides in with zero resistance. For cubes or wedges, cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through. For french fries, cook at 380°F (190°C) for 12-15 minutes.
  7. Remove the potatoes from the air fryer and let them rest for 2-3 minutes to allow the interior steam to settle and set the outer crust.