Ingredients:

  • 4 large russet potatoes (about 8-10 ounces/225-280g each), scrubbed clean
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2.5g)

Instructions:

  1. Preheat oven to 400°F (200°C). This is crucial for getting that crispy skin.
  2. Scrub the potatoes thoroughly under cold water. Pat them completely dry.
  3. Drizzle each potato with olive oil. Rub the oil all over the skin. Sprinkle generously with kosher salt and black pepper, ensuring even coverage.
  4. Use a fork or paring knife to pierce each potato several times. This allows steam to escape.
  5. Place the potatoes directly on the baking sheet and bake for 45-75 minutes, or until easily pierced with a fork. Check for doneness at 45 minutes, and continue baking as needed.
  6. Carefully remove the potatoes from the oven. Let cool slightly before handling. Serve immediately with your favorite toppings.