Baked Russet Potatoes

Baked Russet Potatoes

Crisp-skinned outside, fluffy and steaming within — the simplest side done right.

Total 1 hr 5 min Makes 4 servings Calories 285/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

A high heat bake and a light oil rub give russet potatoes a shatter-crisp skin while the interior steams itself tender and fluffy. Salt the skin generously before baking for extra crunch. Serve as a side to a weeknight dinner or load up with toppings for a meal on its own.

Ingredients

  • 4 russet potatoes, scrubbed
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter, for serving
  • 0 sour cream, for serving (optional)
  • 2 tablespoons chives, sliced, for serving (optional)

Method

  1. Preheat the oven to 425°F. Place a rack in the center position.

  2. Pierce each potato several times with a fork, then rub all over with olive oil.

  3. Sprinkle the potatoes evenly with kosher salt and black pepper, rubbing to coat the skins.

  4. Place the potatoes directly on the oven rack or on a baking sheet, spaced apart, and bake until the skins are crisp and a knife inserts easily into the center, 55 to 65 minutes.

  5. Remove the potatoes from the oven and let rest 5 minutes before handling.

  6. Slice each potato open lengthwise, fluff the interior with a fork, and top with butter, sour cream, and chives as desired.

Rate this recipe

★ 4.2 (1)

Comments

    Log in to comment.

    Baked Russet Potatoes

    A high heat bake and a light oil rub give russet potatoes a shatter-crisp skin while the interior steams itself tender and fluffy. Salt the skin generously before baking for extra crunch. Serve as a side to a weeknight dinner or load up with toppings for a meal on its own.

    1 hr 5 min 4 servings 285 cal

    Ingredients

    • 4 russet potatoes, scrubbed
    • 2 tablespoons olive oil
    • 2 teaspoons kosher salt
    • 1/2 teaspoon black pepper
    • 4 tablespoons unsalted butter, for serving
    • 0 sour cream, for serving (optional)
    • 2 tablespoons chives, sliced, for serving (optional)

    Method

    1. 1

      Preheat the oven to 425°F. Place a rack in the center position.

    2. 2

      Pierce each potato several times with a fork, then rub all over with olive oil.

    3. 3

      Sprinkle the potatoes evenly with kosher salt and black pepper, rubbing to coat the skins.

    4. 4

      Place the potatoes directly on the oven rack or on a baking sheet, spaced apart, and bake until the skins are crisp and a knife inserts easily into the center, 55 to 65 minutes.

    5. 5

      Remove the potatoes from the oven and let rest 5 minutes before handling.

    6. 6

      Slice each potato open lengthwise, fluff the interior with a fork, and top with butter, sour cream, and chives as desired.