Name: Perfectly Baked Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 4 Russet potatoes medium and evenly sized; 1 tbsp Extra-virgin olive oil for rubbing, plus more as needed; As needed Sea salt or kosher salt for a liberal, salty crust; 2 tbsp Unsalted butter softened, to serve; ¼ tsp Black pepper freshly ground, to finish

01

Overview

Prep10 min

Cook60 min

Total70 min

Servings4

DifficultyEasy

02

Ingredients

4 Russet potatoesmedium and evenly sized1 tbsp Extra-virgin olive oilfor rubbing, plus more as neededAs needed Sea salt or kosher saltfor a liberal, salty crust2 tbsp Unsalted buttersoftened, to serve¼ tsp Black pepperfreshly ground, to finish

03

Equipment

Baking sheet
Parchment paper
Fork
Oven mitts

04

Method

01

Preheat & Prep

Preheat the oven to 425°F / 220°C and line a baking sheet with parchment. Scrub the potatoes until they feel clean, then pat them completely dry — dry skin is what becomes crisp later.

02

Pierce

Poke a few holes in each potato with a fork so steam can escape while they bake. Four or five gentle piercings are enough.

03

Season

Rub every side with olive oil, then shower with sea salt until the skins look sparkly. Set them on the sheet — no foil, please.

04

Bake Until Fluffy

Bake 45 to 60 minutes, until the skins are crisp and puffy and a fork slides in easily. Rest a minute, slice open, fluff the insides, and finish with butter.

✦

Tips

NoteSkip the foil — uncovered baking keeps the skins brown and crisp.

NoteBe generous with salt; the crust seasons every bite.

NoteBigger potatoes need closer to 60 minutes. Trust the fork test more than the clock.

✦

Nutrition

Calories290 kcal

Protein7 g

Fat7 g

Carbohydrates49 g

✦

Storage

RefrigeratorCool completely and refrigerate in an airtight container for up to 3 days.

FreezerFreeze cooled potatoes individually wrapped for up to 1 month.

ReheatReheat uncovered at 200°C / 400°F until hot through and the skin is crisp again.

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Frequently asked

Should baked potatoes be wrapped in foil?+

Not for this method. Foil traps steam and creates soft, shriveled skin; baking uncovered keeps the outside brown and crisp.

How do I know when the potatoes are done?+

The skins will look crisp and puffy, and a fork should slide into the centre with almost no resistance.

What toppings go well with a baked potato?+

Butter, salt, and pepper is the classic; sour cream, chives, tempeh bacon, Greek yogurt, or cheddar cheese all work. It also pairs well with hearty salads and roasted vegetables.

Perfectly Baked Potatoes

Overview

Ingredients

Equipment