Perfect Baked Potatoes
A foolproof oven method for baked potatoes with crispy skin and a fluffy interior. High heat, olive oil, and no foil — that is the whole secret.
Equipment
- (Help support our site!)Sheet Tray
Ingredients
- 4 large Russet potatoes (8–10 oz each) scrubbed and dried
- 2 tablespoons extra virgin olive oil
- 1½ teaspoons coarse sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder optional
Instructions
- Preheat oven to 425°F (220°C).
- Scrub potatoes clean and dry thoroughly with a towel.
- Pierce each potato 8–10 times all over with a fork.
- Rub each potato with olive oil to coat the entire surface.
- Season generously with salt and pepper on all sides.
- Place directly on the center oven rack (no pan underneath).
- Bake 50–60 minutes until skin is firm and golden and a fork slides through the center with no resistance.
- Rest 5 minutes. Cut open, fluff the interior with a fork, add toppings, and serve.
Notes
Do not wrap in foil — it creates steam and prevents the skin from crisping.
For extra crispy skin, brush with a second light coat of olive oil halfway through baking.
Leftovers: wrap cooled potatoes tightly and refrigerate up to 3 days. Re-crisp in a 400°F oven for 10–15 minutes. Avoid microwaving if you want to preserve the skin.
For extra crispy skin, brush with a second light coat of olive oil halfway through baking.
Leftovers: wrap cooled potatoes tightly and refrigerate up to 3 days. Re-crisp in a 400°F oven for 10–15 minutes. Avoid microwaving if you want to preserve the skin.
Nutrition
Serving: 1g | Calories: 165kcal | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Sodium: 295mg | Fiber: 3g