Crispy and Tender Baked Potatoes
Perfectly baked potatoes with crispy skins and fluffy interiors, soaked in butter for an irresistible comfort food experience.
Ingredients
Main Ingredients
- 4 medium medium Russet potatoes, scrubbed clean and dried well You can mix in Yukon Golds for variety.
- 1 to 2 tablespoons olive oil or avocado oil Quality oil helps crisp the skins.
- 1 to 1.5 teaspoons kosher salt Plus more for serving.
- to taste Freshly ground black pepper Optional for serving.
- about 1 tablespoon butter Per potato when serving.
- Sour cream or Greek yogurt Optional topping.
- Chives or green onions, sliced Optional topping.
Instructions
Preparation
- Preheat the oven to 425°F and place a rack in the center position.
- Scrub the potatoes well and dry them thoroughly with a clean towel.
- Prick each potato 6 to 8 times with a fork to prevent steam build-up.
- Rub the potatoes with oil, ensuring to coat every side.
- Sprinkle all sides with kosher salt for a light salt-crust.
- Place the potatoes directly on the oven rack, with a rimmed baking sheet on a lower rack to catch oil drips.
Baking
- Bake for 50 to 60 minutes, depending on the size of the potatoes, until a skewer slides in easily and the skins feel firm and crackly.
- Rest the potatoes for 5 minutes, then slice them open lengthwise, pinching the ends toward the center to fluff.
- Add butter immediately so it melts into all the steamy pockets.
Notes
For a more crispy finish, skip wrapping in foil and bake directly on the rack. After oiling, you can add garlic or onion powder for extra flavor.