You know that moment when you open the fridge during the week, you’re hungry, and you want something great without spending an hour in the kitchen? These air fryer potatoes are exactly that. Crispy on the outside, fluffy on the inside, with whatever toppings you want — the kind of dish you’ll make over and over again without a second thought.
Ingredients :
- Russet Potatoes — The essential variety here. Their starchy flesh becomes ultra-soft during cooking while the thick skin crisps up perfectly. Avoid waxy or new potatoes — they won’t give you the same result at all.
- Avocado oil (or refined coconut oil) — Its high smoke point, around 270°C, makes it the perfect ally for the air fryer. Refined olive oil also works. However, avoid extra virgin olive oil — it burns at these temperatures and brings a slight unpleasant bitterness.
- Kosher salt or sea salt — The grain size really matters. Large crystals stick better to the oiled skin and create that beautiful salty crust on the surface. With fine salt, everything disappears into the oil and you lose that characteristic crunchy effect.
- Turkey bacon — A replacement for classic bacon. Sauté it in a pan before crumbling — it needs that direct heat to become truly crispy and take on a beautiful amber color.
