Baked Potato
Oven-baked russet potatoes rubbed with olive oil and sea salt yield crisp, flavorful skins and light, fluffy interiors — a simple, reliable side that pairs with any toppings.
Equipment
- Baking sheet
Ingredients
- 4 medium russet potatoes
- extra-virgin olive oil for coating
- sea salt to taste
Instructions
- Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pierce each potato several times with a fork. Arrange them on the prepared sheet, rub the skins with olive oil until coated, and scatter sea salt evenly over each potato.
- Bake for about 45–60 minutes, or until a fork easily pierces the flesh and the skins are crisp. Remove from the oven, slice open, fluff the interior with a fork, and top as desired before serving.