- 4 large russet potatoes
- 1–2 tablespoons olive oil
- 1 teaspoon kosher salt
- Black pepper, optional
- Butter and your preferred toppings
Method
Preheat the oven to 425°F (220°C).
Scrub the potatoes thoroughly, then dry them completely. Moisture left on the skin makes it harder for the exterior to crisp.
Pierce each potato several times with a fork.
Rub lightly with olive oil and season generously with salt.
Place the potatoes on a baking sheet and bake uncovered for approximately 45–70 minutes, depending on their size.
They’re ready when a thin knife or fork slides easily through the center with almost no resistance. If using a thermometer, the center will generally be around 205–210°F (96–99°C).
Remove them from the oven and open them immediately.
Cut a slit across the top, gently squeeze the ends toward the center, and fluff the inside with a fork.
Add butter first so it melts into the hot potato, then finish with salt, pepper, cheese, sour cream, chives, herbs, or whatever toppings you prefer.
For the Crispiest Skin
The important rules are simple:
- Dry the potatoes thoroughly before baking.
- Use only a thin coating of oil.
- Salt the exterior.
- Bake them without foil.
- Don’t remove them until the center is completely soft.
Foil traps steam, which produces softer skin rather than the classic crisp exterior.
Approximate Baking Times at 425°F / 220°C
Small potatoes usually take 35–45 minutes, medium potatoes 45–55 minutes, and large potatoes around 55–70 minutes.
Treat those times only as a guide. Tenderness is a better test than the clock.
Storage
Baked potatoes are best served immediately.
Refrigerate leftovers promptly in a covered container and use them within about 3–4 days.
For reheating, the oven or air fryer will restore the skin better than the microwave.
The whole technique comes down to a few things:
Russet potato. Dry skin. Oil. Salt. Hot oven. Enough time.
Do those well, and you get exactly what a baked potato should be—crisp outside, fluffy inside, and ready for butter while it’s still steaming.