Thoroughly wash and scrub the Russet potatoes under cold water, then pat completely dry with paper towels.

Pierce each potato 4 to 5 times with a fork across its surface to allow steam release.

Coat the exterior of each potato evenly with extra-virgin olive oil.

Place the potatoes in a single layer inside the air fryer basket with space between each for optimal airflow.

Air fry at 400°F (200°C) for 35 to 40 minutes, flipping halfway through, until a fork or probe easily penetrates to the center.

Remove the potatoes using tongs, allow to cool briefly, then slice lengthwise to serve.