Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly, then dry them completely.
- Prick each potato a few times with a fork.
- Rub each potato all over with olive oil and sprinkle evenly with kosher salt.
- Place the potatoes directly on the oven rack.
- Bake for 55–65 minutes, or until the skins are crisp and a knife slides easily into the center.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- Add garlic powder, paprika, or black pepper for extra flavor.
- Use melted butter instead of olive oil for a richer taste.
- Turn into loaded baked potatoes with cheese, sour cream, chives, or bacon.
- Do not wrap in foil if you want crispy skin.
- Store leftovers in the fridge and reheat in the oven to maintain texture.
- Prep Time: 5 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 potato
- Calories: 220
- Sugar: 1g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
