You know that feeling when you’re craving something crispy but don’t want to deal with the hassle of frying? That’s where these oven-baked potatoes come in—they’re like a warm hug on a chilly day, with a texture that dances between crispy and fluffy. I remember trying them on a rainy Sunday afternoon, and it was as if each bite held a tiny piece of sunshine, reminding me of lazy summer picnics.
Steps
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Clean the russet potatoes by scrubbing them thoroughly, then dry them with a kitchen towel. Poke a few holes in each potato using a fork to allow steam to escape during baking.
- Arrange the potatoes on the prepared baking sheet. Coat them with olive oil and generously sprinkle sea or kosher salt over the skins.
- Bake the potatoes for 45 to 60 minutes, checking for a crisp skin and a tender interior that can be easily pierced with a fork.
- Once baked, let the potatoes cool slightly before cutting them open. Fluff the insides with a fork and add your preferred toppings, such as butter, sour cream, or chives.
Ingredients
- Russet potatoes
- Olive oil
- Sea salt or kosher salt
FAQ
- Why shouldn’t I use foil when baking a potato?
- Wrapping potatoes in foil can cause the skins to become soft and shriveled. For the crispiest skins, it’s best to bake them uncovered.
- What type of potatoes are best for baking?
- Russet potatoes are ideal for baking due to their skin, which puffs up and becomes wonderfully crisp in the oven.
- How can I ensure my baked potatoes have flavorful skins?
- Coating the potatoes with olive oil and a generous amount of sea or kosher salt before baking enhances the flavor and crispness of the skin.
- How long should I bake a potato?
- The baking time can range from 45 to 60 minutes, depending on the size of the potatoes. They’re done when the skins are crisp and you can easily pierce them with a fork.
- What are some tasty topping suggestions for baked potatoes?
- Classic toppings like butter, sour cream, and chives are always a hit, but you can also try cashew sour cream, tempeh bacon, or cheese sauce for a delicious twist.
Tips
- Avoid using foil: For truly crispy potato skins, skip wrapping your potatoes in foil. Foil tends to trap moisture, causing the skins to become soft instead of crisp.
- Generously season with salt: To enhance the flavor and crispiness of the potato skins, coat them liberally with sea or kosher salt before baking. This not only adds flavor but also means you won’t need as much seasoning on the potato flesh itself.
- Adjust cooking time based on size: Keep in mind that the baking time can vary depending on the size of your potatoes. Check for doneness by ensuring they are fork-tender and the skins are crisp. Larger potatoes will require more time, while smaller ones will cook faster.
- Experiment with toppings: While a simple pat of butter is always a classic choice, try experimenting with different toppings like cashew sour cream, tempeh bacon, or chives to elevate your baked potato experience.
Equipment
- Baking Sheets (Nonstick ones, such as those from USA Pan Bakeware)
- Parchment Paper
