Name: Air Fryer Baked Potato - Crispy Skin, Fluffy Inside
Total time: 45 min
Yield: 1
Ingredients: 1 (about 300g) large potato; 1 teaspoon (5ml) olive oil; to taste salt

Steps

Wash the potato thoroughly and dry it with a towel. Prick it several times with a fork.

Rub the potato with olive oil and sprinkle salt all over.

Place the potato in the air fryer basket and cook at 200°C (400°F) for 35-45 minutes.

Check if it's done by piercing with a knife – it should be soft inside.

Cut the potato in half and serve with butter, sour cream, or your favorite toppings.

Recipe story

The potato was first domesticated in the Peruvian Andes over 7,000 years ago. After the Spanish conquest, it was brought to Europe in the 16th century, where it became a staple food. In Ireland, the potato saved the population from famine in the 18th century but also caused the Great Famine in the 19th century. In France, Antoine-Augustin Parmentier promoted potato consumption, and King Louis XVI supported him. Today, the potato is the fourth most consumed food in the world.

Sea salt

Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.

Olive oil

Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.

Potato

Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.