Description
Crispy-skinned, fluffy baked potatoes made with minimal ingredients. Seasoned with olive oil and coarse salt for restaurant-quality results. A fast, no-fuss side dish.
Ingredients
4 medium Russet potatoes
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
Instructions
Preheat oven to 425°F (220°C)
Clean potatoes by scrubbing under water; pat dry
Score potato skins by piercing each potato 8–10 times with a fork
Coat with olive oil, then sprinkle with sea salt and black pepper, rubbing it into the skin
Line baking sheet with parchment paper; arrange potatoes with 2-inch gaps
Bake for 30 minutes, flip potatoes, and bake 30–45 more minutes for total of 60–75
Let rest for 10 minutes before slicing or serving
Notes
High-starch potatoes absorb moisture better for fluffier insides
Oiling raw potatoes creates crisped skins
Avoid waxy types like Yukon Gold for best texture
Parchment paper improves browning and makes cleanup easier
Check for doneness by cutting one potato or poking with a fork
Nutrition
- Serving Size: 1 large potato
- Calories: 170
- Sugar: 0g
- Sodium: 575mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg