Oven-Roasted Baked Potatoes

Oven-Roasted Baked Potatoes 

Making the ultimate Oven-Roasted Baked Potatoes at home is the simplest way to get crispy, golden, salty skin with a pillowy, cloud-like center. While wrapping potatoes in foil traps steam and softens the exterior, roasting them uncovered on a baking sheet lets the dry oven heat work its magic. By rubbing the skins with good olive oil and coarse salt beforehand, these oven-roasted baked potatoes come out tasting just like they came from a classic steakhouse kitchen, ready to be split open and loaded with your favorite toppings.

• Prep Time: 10 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour 5 minutes

• Servings: 4

Ingredients

• 4 large russet potatoes (roughly the same size so they cook evenly)

• 2 tablespoons extra-virgin olive oil, avocado oil, or melted butter

• 1 tablespoon coarse kosher salt or flaky sea salt

• 1 teaspoon freshly cracked black pepper

• Optional Toppings: Cold salted butter, full-fat sour cream, finely snipped fresh chives, shredded sharp cheddar cheese, or crispy crumbled bacon

Instructions

1. Preheat and prep: Position a rack in the center of your oven and preheat to 220°C (425°F). Line a large rimmed baking sheet with parchment paper to catch any oil drips.

2. Wash and dry thoroughly: Scrub the potatoes under cool running water to remove any dirt, then pat them completely dry with a clean kitchen towel. Removing all surface moisture is essential for getting the skin crispy.

3. Prick the skins: Use a fork to poke each potato 6 to 8 times all the way around. This allows built-up steam to escape safely while they roast.

4. Season generously: Place the dried potatoes on the prepared baking sheet. Drizzle them with the olive oil and use your hands to rub it evenly over every inch of the skin. Sprinkle liberally with the coarse salt and black pepper on all sides.

5. Roast until tender: Bake uncovered for 50 to 60 minutes, flipping the potatoes with tongs halfway through so they brown evenly. You will know they are done when the outsides feel crisp and a fork or paring knife slides effortlessly into the center of the largest potato with no resistance.

6. Slice, fluff, and serve: Remove the baking sheet from the oven and let the potatoes sit for 3 to 5 minutes until you can comfortably handle them. Use a sharp paring knife to slice a lengthwise slit down the top of each potato, gently squeeze both ends toward the center to pop the insides open, and fluff the tender flesh with a fork. Top immediately with butter, sour cream, and fresh chives while piping hot.

Kitchen Tips for the Best Results

• Choose the right potato: Always reach for high-starch russet potatoes (also known as Idaho potatoes). Their thick skins crisp up beautifully under high heat, and their low moisture content gives you that classic dry, fluffy texture inside rather than a waxy or gummy center.

• Want extra-crispy skin? Bake the potatoes naked (only pricked with a fork) for the first 45 minutes, then brush them with oil and salt for the final 10 to 15 minutes of roasting.

• Serve them right away: Baked potatoes start to trap their own steam and soften as they cool, so cut them open as soon as they come out of the oven to keep the contrast between the crunchy jacket and soft interior intact.