Rinse each potato under cold water, scrubbing away any dirt. Dry them thoroughly with a towel — dry skin helps the oil and salt stick better. Then, prick each potato 6–8 times with a fork. This lets steam escape during baking and prevents the potatoes from bursting.
3. Season for Flavor and Texture
Rub each potato all over with olive oil, coating the skin evenly. This helps the salt stick and promotes a crispy, golden exterior. Sprinkle the coarse salt generously over every side, turning the potatoes to cover them completely. The salt not only adds flavor but also helps draw out moisture to enhance crunch.
4. Bake Your Potatoes
Place the potatoes directly on the oven’s middle rack — direct contact with heat is key to even cooking and crispy skins. Put a baking sheet or foil-lined tray on the rack below to catch any drips. Bake for 50 to 60 minutes. To check if they’re done, insert a fork or skewer into the thickest part — the fork should slide in easily.
5. Let Rest and Serve
Remove the potatoes from the oven and let them sit for a few minutes. This resting time allows the steam inside to settle, making the interior even fluffier. Slice them open lengthwise and fluff the inside gently with a fork, being careful not to tear the skin. Top with your favorite fixings and enjoy warm!
Pro Tips for Perfect Baked Potatoes
- Pick Uniform Potatoes: Cooking time is more predictable when your potatoes are about the same size.
- Skip the Foil: Wrapping potatoes in foil traps moisture, which softens the skin instead of crisping it.
- For Extra Crispy Skin: After baking, pop the potatoes under the broiler for 1–2 minutes. Watch closely to avoid burning!
- Storing Leftovers: Refrigerate any leftovers for up to 4 days and reheat in the oven to keep that crispy skin.
