Baked Potatoes
Perfectly crispy-skinned, fluffy interior baked potatoes that are simple, customizable, and a comforting dish for any meal.
Ingredients
Main Ingredients
- 4 medium medium-sized potatoes (Russets or other starchy varieties) Russets give the fluffiest interiors.
- 2 tablespoons olive oil Can substitute with melted butter for richer flavor.
- to taste salt Coarse sea salt or kosher salt recommended.
- to taste pepper
Optional Seasonings
- garlic powder, smoked paprika, chopped fresh herbs (rosemary, thyme) or a pinch of chili flakes
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.
- Wash and scrub the potatoes thoroughly to remove dirt; leave the skins on for texture and nutrients.
- Pat the potatoes dry with a clean towel.
- Poke a few holes in each potato with a fork, so steam can escape.
- Rub each potato with olive oil until evenly coated. Sprinkle with salt and pepper.
- Place the potatoes directly on the oven rack for the crispiest skin.
Baking
- Bake for 45–60 minutes. The potatoes are done when a fork easily pierces the center or the internal temperature is about 205–210°F.
- Remove from oven, let cool for a few minutes, slice open, fluff the interior with a fork, and enjoy.
Notes
For sweeter options, try Murasaki sweet potatoes. Refrigerate cooked potatoes for 3–5 days. Freeze individually for up to 3 months.