What You’ll Need
Russet potatoes (as many as you need)
Olive oil or avocado oil (about 1 teaspoon per potato)
Coarse kosher salt (generous amount)
Optional toppings: butter, sour cream, cheese, bacon, chives, etc.
Step 1: Preheat
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Preheat your oven to 425°F (220°C). This high heat is essential for crispy skin.
Step 2: Scrub and Dry
Scrub potatoes thoroughly under cold running water to remove all dirt. Dry them completely with a clean kitchen towel. Any moisture on the skin will create steam, not crispiness.
Step 3: Prick
Using a fork, prick each potato 8-10 times all over. This allows steam to escape during baking—without it, you risk a potato explosion in your oven.
Step 4: Oil and Salt
Place potatoes in a bowl. Drizzle with oil and rub it all over every surface of the skin. Sprinkle generously with coarse kosher salt and rub again to adhere. The salt isn’t just for flavor—it draws moisture out of the skin, accelerating crisping.
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