Any potato can be baked, I especially love a baked large red potato. But for the perfect, flaky baked potato, it’s the Russet. Russets are known as a starchy potato, a real baking potato. These take a little time (see Notes below to for time table).
If you have really large potatoes, I like to speed things up by pricking the spud all over with the tines of a fork and with a 5 minute microwave stint on high, then let cool enough to handle and follow the steps below. I love it served with a nice grilled filet and a salad.
For this recipe I like to use olive oil, or if I have some on hand, bacon fat, to schmear all over the potato and then generously cover in kosher salt. The smell, flavor and crunch of the skin after it’s baked is amazing and the fluffy interior is perfecto!
Preheat your oven to 450°.
- 2 Large Russet Potatoes
- olive oil or bacon fat
- Kosher or Sea Salt
- Preheat your oven to 450°.
- Adjust the rack in your oven to the middle position and preheat oven to desired temperature (see Cooking Temperature Chart below).
- Rinse and scrub each potato. Dry each potato thoroughly with a clean towel.
- Pierce each potato deeply with a fork or sharp knife four (4) times on each side. This will allow steam to escape during the baking. If you don't pierce the potatoes, they may explode during baking in your oven.
- Don't wrap your potato, you'll be "steaming" it, not baking it for the desired crispy skin and light fluffy insides.
- Rub the outside of the potato with bacon fat, olive oil, vegetable oil, or butter. Sprinkle the potatoes all over in kosher or sea salt before baking.
- Bake on racks of oven until the outside is crisp and the potato gives a little when lightly squeezed.
- Bake in 450° oven for 45 minutes.