Description
Perfectly crisp baked potatoes with pillowy interiors that elevate any meal.
Ingredients
- Large russet baking potatoes (1 per person)
- Olive oil (1-2 tablespoons to coat each potato)
- Kosher salt or coarse sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Preheat oven to 425°F (220°C) and position the rack near the center.
- Scrub each potato thoroughly under running water to remove dirt, then pat dry.
- Rub a thin layer of olive oil over the surface of each potato, then sprinkle with salt and pepper.
- Prick each potato several times with a fork to allow steam to escape.
- Place the potatoes directly onto the oven rack, spaced for air circulation. Bake for 45–60 minutes depending on size and rotate halfway.
- Check doneness by inserting a fork or thermometer (should read about 205–210°F).
- Remove from oven and let rest for a few minutes before serving.
Notes
For crispy skins, do not wrap in foil while baking. Use Yukon Golds for creaminess, but baking time may be shorter.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American