Description
This oven-baked potato recipe gives you perfectly crispy skin and deliciously fluffy insides every single time. Using russet potatoes and olive oil, it’s ready in just an hour ideal for a comforting side or loaded up with your favorite toppings for an easy dinner.
Ingredients
Scale
- 4 large Russet potatoes, washed and dried
- 2 tablespoons olive oil (or melted butter)
- 1 teaspoon coarse sea salt
- Freshly ground black pepper (optional)
Instructions
- Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Scrub the potatoes under cool running water, then dry them thoroughly with a clean towel.
- Use a fork to poke several holes around each potato. This prevents potatoes from bursting during baking.
- Rub each potato generously with olive oil or melted butter, coating evenly.
- Sprinkle potatoes generously with salt and freshly ground black pepper, turning to cover all sides.
- Arrange the potatoes evenly spaced on the prepared baking sheet.
- Bake for 45 to 60 minutes. Potatoes are done when golden-brown, crispy-skinned, and tender when pierced with a fork.
- Carefully remove the potatoes from the oven using oven mitts, slice open lengthwise, fluff the insides gently with a fork, and serve warm with your favorite toppings.
Notes
- Choose russet potatoes for the fluffiest texture and crispiest skin.
- Make sure potatoes are completely dry before baking to get perfect crispy results.
- Always poke holes in your potatoes to avoid any surprise oven explosions!
- Rub potatoes generously with olive oil—this helps the skin crisp beautifully.
- Don’t rush baking time; perfectly baked potatoes take about an hour.
- Serve right away with butter, sour cream, chives, or your favorite toppings for maximum deliciousness.
Nutrition
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 10 mg
- Fat: 7 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 5 g