Description
Learn how to make perfect baked potatoes with a crispy skin and fluffy interior using simple ingredients and an easy baking technique. This recipe ensures a deliciously seasoned potato that’s perfect as a side or a snack.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Seasoning
- Olive oil, enough to coat potatoes
- High quality salt (sea salt or pink Himalayan), generous amount
- Fresh ground pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 400º F (204º C) and position the oven racks in the middle and bottom slots. Place a large piece of tin foil on the bottom rack to catch any drippings during baking.
- Clean the potatoes: Thoroughly wash and dry the potatoes to remove any dirt. Make sure they are dry before proceeding to the next step.
- Pierce the potatoes: Using a fork, poke each potato 5-6 times evenly all over to allow steam to escape during baking.
- Oil the potatoes: Place the potatoes on a plate or cutting board and drizzle olive oil over them. Massage the oil evenly onto each potato, ensuring they are coated but without excess oil dripping off.
- Season the potatoes: Generously sprinkle salt over each potato until a slight crust forms, then season with freshly ground pepper according to your preference.
- Bake the potatoes: Place the potatoes directly on the middle oven rack, making sure they are not touching each other for even cooking. Bake for 1 hour at 400º F.
- Rest and serve: After baking, let the potatoes cool for at least 5 minutes before serving to allow the steam to settle and prevent burns. Enjoy your perfectly baked potatoes!
Notes
- Russet potatoes are preferred for their starchy texture and crispy skin when baked.
- For extra crispy skin, you can leave the potatoes uncovered while baking.
- Use a fork to test doneness by piercing the potato; it should slide in easily when fully cooked.
- Optional toppings include butter, sour cream, chives, cheese, or bacon bits.
- Adjust baking time slightly for smaller or larger potatoes.
