Ingredients:

  • Large Russet Potatoes (aka Baking Potatoes): 1 (approximately 10-12 oz / 280-340g)
  • Olive Oil: 1 tablespoon / 15 ml
  • Coarse Sea Salt: 1 teaspoon / 5 ml
  • Freshly Ground Black Pepper: To taste

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6). Ensure the oven is fully preheated for optimal crisping.
  2. Wash and thoroughly dry the potatoes with a kitchen towel. Completely drying the potatoes is essential for crispy skin.
  3. Use a fork to prick the potatoes multiple times all over. This allows steam to escape and prevents explosions.
  4. Rub each potato with olive oil, ensuring it is evenly coated. Sprinkle generously with coarse sea salt and black pepper. The salt is key for drawing out moisture and creating that delicious crust.
  5. Place the potatoes directly on the baking sheet (no need for foil!) and bake in the preheated oven for 1-1.5 hours, or until the potatoes are easily pierced with a fork and feel soft when squeezed gently. Baking time will vary depending on the size of the potatoes.
  6. For extra crispy skin, increase the oven temperature to 450°F (230°C / Gas Mark 8) for the last 10-15 minutes of baking. Watch closely to prevent burning.
  7. Carefully remove the potatoes from the oven using oven mitts. Cut a cross into the top of each potato, fluff the insides with a fork, and serve immediately with your favorite toppings.