Baked Potatoes

Russet potatoes rubbed with oil, salted, and baked on the rack until the skin is crisp and the inside is fluffy. Do not wrap them in foil, which traps steam and softens the skin.

Serves 4

Ingredients

• 4 large russet potatoes, scrubbed and dried
• Neutral oil or olive oil, for rubbing
• Kosher salt
• Butter, sour cream, chives, grated cheese, or other toppings, for serving

Roasting & Baking

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Frying in the Oven→

Method

Use russets here. Their high starch and low moisture make the inside light and mealy instead of dense. Do not wrap them in foil; foil traps steam and gives you a softened, boiled-tasting skin. Oil and salt the outside so the skin seasons itself and crisps as the potato bakes.

Prep the potatoes

Preheat the oven to 425°F (220°C) and prick each potato a few times with a fork so steam can escape. Rub the potatoes lightly with oil and season the skins generously with salt, then set them directly on the oven rack, or on a wire rack set over a baking sheet.

Bake and serve

Bake 45–60 minutes, depending on size, until the skin is crisp and a knife slides into the center with no resistance. Split each potato open right away, fluff the flesh with a fork, and season with butter, salt, pepper, and whatever toppings you like.