- 6 medium-to-large Russet potatoes
- 1/4 cup vegetable oil
- 1 tablespoon coarse Kosher salt
- 1/2 teaspoon freshly-cracked black pepper
Begin by preheating your oven to a hot 450°F, which is key to achieving that crispy skin. While the oven warms, prepare a baking sheet by lining it with foil or parchment for a no-fuss clean-up. If you have a wire cooling rack, place it atop your baking sheet to allow for even air circulation around the potatoes.
Thoroughly scrub your Russet potatoes to remove any dirt, ensuring they’re clean and ready for baking. Take a dinner fork or small paring knife and gently pierce each potato multiple times on all sides. This step prevents steam build-up and the potato from bursting in the oven. Place the potatoes on the baking sheet.
For the initial bake, let the potatoes roast for 30 minutes. Afterward, carefully remove the baking sheet and, with a pastry brush, coat each potato with vegetable oil, ensuring a full and even coverage. Now’s the time for seasoning; sprinkle each potato with Kosher salt and a touch of black pepper, then flip them over to ensure they bake evenly on all sides.
The second bake is also for 30 minutes, but stay vigilant. Check the potatoes’ doneness by giving them a gentle squeeze with an oven mitt—if they yield to pressure, they’re ready. If not, continue baking in 5-minute increments until soft.
Once done, create an opening by slicing halfway through the potato lengthwise. Press the ends towards one another to “bloom” the potato, revealing the fluffy interior.
Serve hot and ready for a topping of your choice, be it the classic cheddar, bacon, and sour cream or a creative twist with chili, guacamole, or broccoli and cheese.
If you have any leftovers, place them in the fridge. When you’re ready for some country-fried potatoes, dice them up, and fry in a pan with a little oil, garlic salt, and pepper. Toss with cheese. Yum.