Perfect Baked Potatoes
Crispy, salted skin and a light, fluffy inside, with nothing but russets, oil, and salt. This is the hands-off side dish that goes with everything from steak to chili.
Servings: 4 servings
Ingredients
- 4 russet potatoes roughly the same size
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon kosher salt
- Butter for serving
- Fresh cracked black pepper for serving
- Optional toppings: sour cream, shredded cheddar, chives, crumbled bacon
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Scrub the potatoes well under cold water and dry them completely. Oil will not cling to a damp skin.
- Pierce each potato four or five times with a fork, about a half inch deep.
- Rub the potatoes all over with oil, then sprinkle generously on all sides with kosher salt.
- Arrange the potatoes on the prepared baking sheet with at least 2 inches between them. Bake uncovered for 45 to 60 minutes, until a fork or thin paring knife slides into the center with no resistance. Larger potatoes will need the full hour.
- Let the potatoes rest 10 minutes, until cool enough to handle.
- Cut a slit lengthwise down the top of each potato, leaving an inch or two at either end. Pinch both ends toward the center to open the potato up, then fluff the inside with a fork.
- Top with butter, salt, and fresh cracked black pepper while hot. Add sour cream, cheddar, chives, and bacon for a loaded potato.
Notes
- Size matters more than quantity. Bake time is driven by how big each potato is. Choose potatoes of similar size so they finish together, and start checking at 45 minutes.
- Do not wrap them in foil. Foil traps steam and softens the skin. Bake uncovered for a crisp, salted exterior.
- Other temperatures: about 1 hour at 400°F, or about 40 minutes at 450°F. Watch the skin closely at 450°F.
- Doneness cue: a fork should meet no resistance in the center. The inside reads around 205°F to 210°F when fully baked.
- Be generous with the salt. Most of it falls off onto the pan. What stays behind is what gives you steakhouse skin.
- Baking for a crowd: timing does not change with quantity as long as the potatoes have 2 inches of space. Use two pans instead of crowding one.
- Holding them warm: keep finished potatoes in a 200°F oven for up to an hour before serving.
- Storage: refrigerate cooled potatoes in an airtight container up to 4 days. Reheat at 350°F for 15 to 20 minutes to bring the skin back.
- Russets only, ideally. Reds and golds work but come out creamy rather than fluffy, and they cook faster.
Nutrition
Calories: 168kcal | Carbohydrates: 38g | Protein: 4g | Sodium: 10mg | Potassium: 888mg | Fiber: 2g | Sugar: 1g | Vitamin C: 12.1mg | Calcium: 28mg | Iron: 1.8mg
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