Perfek gebakte aartappels met ‘n ongelooflike knapperige, geurige skil en ‘n sagte, vlokkige binnekant —
in die helfte van die oondtyd. Vul dit met jou gunsteling toppings vir ‘n volledige maaltyd.
Porsies: 4 porsies
Pan/Pot: 5 L of groter
Voorbereidingstyd: 5 min
Moeilikheidsgraad: Baie Maklik
BESTANDDELE
• 4 groot aartappels (Russet of wit aartappels, ±250 g elk)
• 20 ml olyfolie
• 10 ml growwe seesout
• 5 ml gedroogde roosmaryn, fyngekap
• 5 ml gedroogde tiemie
• 5 ml knoffelpoeier
• 3 ml swartpeper
• TOPPINGS (kies jou gunsteling):
• Suurroom, gerasperde cheddar, lente-uie
• Botter en vars kruie
• Maaskaas en groente
• Gebraaide spek en kaas
METODE
1. Was en droog aartappels baie goed. Prik elke aartappel 8–10 keer oor die hele oppervlak met 'n vurk — dit laat stoom ontsnap en voorkom bars.
2. Vryf elke aartappel met olyfolie, dan rol in seesout en kruie-mengsel totdat alles eenvormig bedek is.
3. Voorverhit lugbraaier tot 200°C vir 5 minute. Plaas aartappels direk in mandjie (nie op mekaar).
4. Bak 20 minute, draai om, bak nog 15–20 minute tot skil knapperig is en 'n mes maklik in die middel insak.
5. Sny bo-oor kruis, druk sykante in om oop te maak, voeg toppings by en bedien warm.
VOEDINGSWAARDE
Kalorieë: 220 kcal
Proteïen : 5 g
Koolhidrate : 40 g
Vet: 6 g
Vesel: 4 g
Natrium: 330 mg
Wenk: Growwe seesout op die skil is noodsaaklik — dit absorbeer vog en skep die knapperigste skil. As jy ‘n vurk
kan deur die aartappel druk sonder weerstand, is dit gaar. Moenie die prik-stap oorslaan nie!
English
Air Fryer Herb Baked Potato
Perfectly baked potatoes with an incredibly crispy, fragrant skin and a soft, fluffy interior — in half the oven
time. Top with your favourite toppings for a complete meal.
Servings: 4 servings
Pan/Pot: 5 L or larger
Prep time: 5 min
Difficulty: Very Easy
INGREDIENTS
• 4 large potatoes (Russet or white potatoes, ±250 g each)
• 20 ml olive oil
• 10 ml coarse sea salt
• 5 ml dried rosemary, finely chopped
• 5 ml dried thyme
• 5 ml garlic powder
• 3 ml black pepper
• TOPPINGS (choose your favourite):
• Sour cream, grated cheddar, spring onions
• Butter and fresh herbs
• Cottage cheese and vegetables
• Crispy bacon and cheese
METHOD
1. Wash and dry potatoes very well. Pierce each potato 8–10 times all over with a fork — this lets steam escape and prevents bursting.
2. Rub each potato with olive oil, then roll in the sea salt and herb mixture until evenly coated.
3. Preheat air fryer to 200°C for 5 minutes. Place potatoes directly in basket (not on top of each other).
4. Cook 20 minutes, flip over, cook another 15–20 minutes until skin is crispy and a knife inserts easily into the centre.
5. Cut a cross on top, squeeze sides to open, add toppings and serve warm.
NUTRITION
Calories: 220 kcal
Protein : 5 g
Carbohydrates: 40 g
Fat: 6 g
Fiber: 4 g
Sodium : 330 mg
Tip: Coarse sea salt on the skin is essential — it absorbs moisture and creates the crispiest skin. If you can push a
fork through the potato without resistance, it’s done. Don’t skip the piercing step!
