Oven-Baked Russet Potatoes with Crispy Skin Recipe
A simple and classic recipe for perfectly baked russet potatoes with a crispy skin and fluffy interior, seasoned with olive oil and salt. This easy oven-baked method ensures tender potatoes ready to be topped with your favorite ingredients.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 4 medium russet potatoes (8-16 ounces each)
Seasoning
- 1 teaspoon olive oil (optional for oil-free baked potatoes)
- Salt - sea salt or kosher salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for baking the potatoes with a crispy skin.
- Wash and Dry Potatoes: Thoroughly wash and scrub the potatoes to remove any dirt, then pat them dry with a clean towel.
- Coat with Olive Oil and Salt: Lightly brush each potato with about ¼ teaspoon of olive oil, then sprinkle generously with sea salt or kosher salt on all sides for flavor and crispiness. For an oil-free option, omit this step.
- Prepare for Baking: Place the potatoes on a wire cooling rack set on top of a baking sheet to allow hot air circulation around each potato, promoting even cooking and crisping. If you don't have a rack, place potatoes directly on the baking sheet.
- Prick Potatoes: Use a fork to prick the top of each potato 2-3 times about ½ inch deep. This allows steam to escape during baking and prevents bursting.
- Bake the Potatoes: Place the baking sheet with potatoes on the middle oven rack. Bake until the potatoes are tender inside and the internal temperature reaches 205°F to 210°F, which usually takes about 50 to 60 minutes for medium-sized russet potatoes.
- Steam Release and Fluff: Remove the potatoes from the oven and immediately cut a lengthwise slit down the middle without cutting all the way through the ends. Squeeze gently from both ends to fluff the inside using a fork to separate the fluffy texture.
- Serve: Top the baked potatoes with your favorite toppings such as butter, sour cream, cheese, chives, or bacon bits and serve warm.
Notes
- For oil-free baked potatoes, skip the olive oil and bake as usual; the skin will be less crispy but still flavorful.
- If you don’t have a wire rack, place the potatoes directly on the baking sheet, turning them halfway through baking to crisp all sides evenly.
- Check doneness by piercing with a fork or by measuring internal temperature; the perfect baked potato is soft inside and crispy outside.
- Use kitchen towels when squeezing the hot potatoes to avoid burns.
