Ingredients:
- 2 large russet potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup shredded cheese (optional)
- Fresh parsley, chopped (for garnish)
- Sour cream or dipping sauce (optional)
Instructions:
- Prepare the Potatoes:
- Wash and dry the potatoes. Cut off a small portion of the bottom to create a flat base.
- Using a sharp knife, make cuts from the top down, leaving the base intact, about 1/8 inch apart. Rotate the potato slightly after each cut to create a “blooming” effect.
- Season the Potatoes:
- Gently separate the layers of the potato to open it up.
- Mix olive oil, garlic powder, onion powder, paprika, salt, and pepper in a small bowl.
- Brush the mixture generously over and between the potato layers.
- Air Fry:
- Preheat the air fryer to 375°F (190°C).
- Place the potatoes in the air fryer basket. Cook for 25-30 minutes, checking occasionally to ensure the layers are crisping evenly.
- Optionally, sprinkle shredded cheese over the potatoes during the last 5 minutes of cooking.
- Garnish and Serve:
- Once golden and crispy, remove the potatoes from the air fryer.
- Garnish with fresh parsley and serve with sour cream or your favorite dipping sauce.
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