What You'll Need
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Russet potatoes (as many as you need)
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Olive oil or avocado oil (about 1 teaspoon per potato)
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Coarse kosher salt (generous amount)
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Optional toppings: butter, sour cream, cheese, bacon, chives, etc.
Step 1: Preheat
Preheat your oven to 425°F (220°C). This high heat is essential for crispy skin.
Step 2: Scrub and Dry
Scrub potatoes thoroughly under cold running water to remove all dirt. Dry them completely with a clean kitchen towel. Any moisture on the skin will create steam, not crispiness.
Step 3: Prick
Using a fork, prick each potato 8-10 times all over. This allows steam to escape during baking—without it, you risk a potato explosion in your oven.
Step 4: Oil and Salt
Place potatoes in a bowl. Drizzle with oil and rub it all over every surface of the skin. Sprinkle generously with coarse kosher salt and rub again to adhere. The salt isn't just for flavor—it draws moisture out of the skin, accelerating crisping.
Step 5: Bake
Place potatoes directly on the oven rack (or on a baking sheet lined with foil for easier cleanup). Bake for 45-60 minutes, depending on size.
How to tell when they're done:
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A fork or knife should slide into the center with no resistance
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The skin should feel dry and papery-crisp
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An instant-read thermometer inserted into the center should read 205-210°F
Step 6: Rest (Crucial Step!)
Remove from oven. Use a sharp knife to make a long slit down the top of each potato. Gently squeeze the ends toward the center—this opens the potato and releases steam, preventing a soggy interior.
Let rest for 5 minutes before serving.
Step 7: Fluff and Serve
Use a fork to fluff the interior, breaking up any dense spots. Add your favorite toppings and serve immediately.
Pro-Tips for Potato Perfection
1. Size Matters
Choose potatoes of similar size for even cooking. Very large potatoes may need up to 75 minutes.
2. Don't Wrap in Foil
This is the most common mistake. Foil traps steam, resulting in steamed skin and a dense, wet interior. Bare potatoes = crispy potatoes.
3. The Poke Test Isn't Enough
A fork should slide through with zero resistance. If it meets any firmness, bake longer.
4. Salt Generously
That coarse salt on the skin isn't just for show. It seasons the potato, helps draw out moisture, and creates a delicious crust.
5. The Rest Is Essential
That 5-minute rest allows the starches to settle and the interior to finish cooking from residual heat. Skipping it leads to gummy potatoes.
6. Bake Directly on the Rack
For maximum airflow and crispiness, place potatoes directly on the oven rack. Put a foil-lined baking sheet on the lower rack to catch any drips.
