Description
Crispy Baked Potatoes will become your new favorite side dish for any meal. Perfectly golden and seasoned with salt and herbs, these potatoes are simple to make and deliver fantastic flavor with minimal effort.
Ingredients
Scale
Main Ingredients:
- 4 russet potatoes
Supporting Ingredients:
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) coarse salt
Optional Toppings:
- ¼ cup (60 ml) sour cream
- ¼ cup (30 g) shredded cheese
- 2 tablespoons (30 g) bacon bits
- 2 tablespoons (8 g) chopped chives
- 2 tablespoons (30 g) butter
Instructions
- Thoroughly wash 4 large russet potatoes under cool running water, using a vegetable brush to remove any dirt from the skin.
- Dry potatoes completely with a clean kitchen towel to ensure crisp skin during baking.
- Use a fork to puncture each potato 6-8 times, creating small ventilation holes that prevent steam buildup.
- Drizzle 2 tablespoons olive oil over the potatoes, rolling them to coat the entire surface evenly.
- Sprinkle 1 tablespoon coarse salt across the oiled potatoes, gently patting the salt to help it adhere to the skin.
- Position the oven rack in the center position and preheat to 425°F (220°C) for optimal heat circulation.
- Place potatoes directly on the middle oven rack, allowing hot air to circulate and create a crispy exterior.
- Bake for 50-60 minutes, rotating the potatoes halfway through to ensure even cooking.
- Check potato doneness by inserting a sharp knife – it should slide in smoothly without resistance.
- Remove potatoes from the oven and let them rest for 5 minutes to complete internal cooking.
- Slice each potato lengthwise, gently squeeze the sides to open, and fluff the interior with a fork.
- Garnish with your favorite toppings like sour cream, shredded cheese, bacon bits, or fresh chives.
Notes
- Choosing the right potato matters – russet potatoes work best for that classic fluffy interior and crispy skin.
- Generously coating the skin with olive oil helps create an extra-crispy exterior that’s deliciously crunchy.
- Checking doneness is key – a potato feels ready when a fork slides in smoothly without resistance.
- Letting potatoes rest for 5 minutes after baking allows steam to redistribute, making the inside perfectly tender.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg