Description
A simple and reliable method for making the best baked potatoes with crispy skin and fluffy interiors.
Ingredients
- 4 large russet baking potatoes (8–12 oz each)
- Olive oil, enough to coat each potato
- Kosher or coarse sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F (220°C) and position a rack in the middle.
- Scrub each russet potato under running water to remove dirt, then dry them thoroughly with a towel.
- Rub a thin layer of olive oil over the surface of each potato.
- Sprinkle each potato evenly with salt and a few turns of freshly ground black pepper.
- Prick each potato several times with a fork to allow steam to escape.
- Place potatoes directly on the oven rack and bake for 45–60 minutes, rotating once halfway.
- Remove from the oven, let rest for a few minutes, cut open, fluff the flesh with a fork, and serve hot.
Notes
For extra crispiness, avoid wrapping potatoes in foil while baking and ensure you season immediately after oiling.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American