Ingredients
4 medium russet potatoes
Extra-virgin olive oil
Sea salt (or kosher salt)
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Scrub the potatoes thoroughly under water to remove dirt, then pat them completely dry with a kitchen towel.
3. Poke each potato several times with a fork to create steam vents.
4. Place the potatoes on the baking sheet. Rub them all over with olive oil and sprinkle liberally with sea salt.
5. Bake for 45 to 60 minutes, or until the skins are crisp and puffy and the insides are easily pierced with a fork.
6. Allow to cool slightly, then slice open, fluff the insides, and top with your favorite fixings.
Notes
Skip the Foil: Never wrap your potatoes in foil. Foil traps steam and creates a soggy skin. Baking them unwrapped ensures the skin gets crispy.
Cooking Time: The time will vary based on the size of your potatoes. Test them for doneness by squeezing them (with an oven mitt!)—they should yield to pressure.
Don’t Skimp on Salt: The salt crust is what makes the skin delicious. It adds flavor and crunch.
- Prep Time: 5
- Cook Time: 60
- Category: Side Dish
- Method: Baking
- Cuisine: American