Wash and cut the potato using two butter knives as a guide so your slices only go about ¾ of the way through the potato. See post for details and video on how to do this.
Soak the cut potato in a bowl of cold water for 30 minutes.
Blot dry the potato with paper towels and coat with oil, getting the oil down in between the slices. Coat the bottom with coarse sea salt if desired. Sprinkle fine grind sea salt on top.
Steam & Crisp Directions
Follow these instructions if you are using the Ninja Foodi OL series with steam/crisp function.
Add ½ cup of water to the inner pot. Use the crisping plate, basket or rack to elevate the potato above the liquid. The higher the potato sits in the pot, the more direct crisping it will get.
Move the slider to the center position and select steam/crisp. Set the temperature to 375℉/190°C and the time for 35 minutes. The steam cycle will last 5-8 minutes and then automatically switch over to air frying. Don't open the lid for at least 10 minutes into the air frying time or you will let the steam out.
When there is about 15 minutes left on the timer, open the lid and check on it. You can baste it with melted butter or a combination of olive oil and butter if desired. Continue cooking until the temperature of the potato at the bottom is over 200℉/93℃.
When the timer is up, the potato should have crispy edges and soft potato slices. Top with desired toppings and enjoy!
Basket Style Air Fryer
Use these directions for basket style air fryers. Since all air fryers do not cook the same, adjust your temperature and timing as needed based on how the potato is cooking.
Place ½ cup of water into the basket of your air fryer and place the potato on a rack or foil ring to elevate it above the water line.
Set the temperature for 350℉/175℃ and the time for 45 minutes. After about 20 minutes, check on the potato and see how it is cooking. Adjust your temperature as needed. Continue to cook until the potato at the base reaches at least 200℉/93℃