Wash 4 russet potatoes with water and pat dry with a paper towel. Using a fork, prick all sides of the potatoes.
Lightly rub olive oil all over the potatoes then season all sides with kosher salt and pepper.
Cook the potatoes in the air fryer for 35 minutes at 400 degrees, rotating them after 20 minutes.
When the timer goes off, insert a fork into the potatoes. If it is tender, the potatoes are done. If it is still thick or hard to poke, continue to cook until soft.
Serve warm with toppings such as butter, sliced green onions or chives, and additional salt and pepper.
Notes
Nutritional value does not include toppings.
This recipe can be doubled, you will need to cook in batches.
Russet potatoes are the best for baking potatoes for this recipe.
To make in the oven: If you are trying to achieve a crispy skin, you'll want to bake these at 450F degrees for about 45 minutes. I know that temperature sounds high but it's the best way to get a crispy skin. Do not wrap in foil. Prepare the potatoes as I state in the directions above then bake.