Baked Potatoes with Crispy Skins
Russet potatoes scrubbed, dried, rubbed with olive oil and coarse salt, then baked directly on the oven rack until the skins turn crackly and the insides are fluffy. Served with butter and sour cream.
- Prep
- 10 min
- Cook
- 1 hr
- Wait
- 5 min
- Total
- 1 hr 15 min
- Makes
- 4 baked potatoes
Steps
Before you start
- Position an oven rack in the center and place a baking sheet on the rack below to catch drips.
- Choose russet (Idaho) potatoes of similar size, about 8 oz (225 g) each, so they cook at the same rate.
- Dry the potatoes completely after washing; any moisture on the skin steams it and keeps it from crisping.
- Never wrap potatoes in foil for this recipe; foil traps steam and makes soft skins.
Heat the ovenOven 425°F / 220°C
- Set an oven rack in the center position and a rimmed baking sheet on the rack below.
- Heat the oven to 425°F (220°C).
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Ready when: Oven thermometer or display reads 425°F (220°C)
Scrub and dry
- Scrub the potatoes under cool running water with a vegetable brush, removing any dirt and cutting out any eyes or green spots.
- Dry thoroughly with a towel, making sure no damp spots remain.
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Ready when: Skins feel completely dry to the touch
Tip: Wet skins steam in the oven and turn leathery instead of crisp.
Pierce the potatoes
- Poke each potato 6 to 8 times all over with a fork, about ¼ inch (6 mm) deep, so steam can escape during baking.
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Ready when: Holes are evenly spaced on all sides
Oil and salt
- Put the olive oil and 1½ teaspoons of the kosher salt in a small bowl.
- Rub the oil over each potato with your hands to coat the skin in a thin, even layer, then sprinkle with the salt from the bowl, pressing so it sticks.
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Ready when: Skins look lightly glossy with salt crystals stuck to them
Tip: Use a thin coat; too much oil makes the skins greasy rather than crisp.
Bake on the rackOven 425°F / 220°C
- Place the potatoes directly on the center oven rack, spaced at least 1 inch (2.5 cm) apart, with the baking sheet beneath.
- Bake at 425°F (220°C) for 55 to 65 minutes, turning once halfway through.
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Ready when: Skins are deep golden, taut and crackly when squeezed with a towel, and an instant-read thermometer reads 205–210°F (96–99°C) in the center
Tip: Baking directly on the rack lets hot air reach all sides of the skin.
Cut and fluff
- Move the potatoes to a board using tongs.
- Right away, cut a lengthwise slit in the top of each and squeeze the ends toward the center to open it.
- Fluff the flesh with a fork and sprinkle the remaining ½ teaspoon of salt evenly over the four potatoes.
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Ready when: Flesh looks fluffy and steam rises from the opening
Tip: Cut open right away; trapped steam makes the insides gummy.
Top and serve
- Put 1 tablespoon of butter in each potato and let it melt for about 1 minute.
- Add a dollop of sour cream, about 2 tablespoons each, and finish with black pepper if using.
- Serve hot.
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Ready when: Butter is fully melted and glossy
Good to know
Tips
- Russets have high starch and thick skins, which gives the fluffiest interior and crispest skin.
- Check doneness with a thermometer: 205–210°F (96–99°C) in the center means a fluffy interior.
- Potatoes of different sizes finish at different times; pull the smaller ones first.
- For extra-crisp skins, brush with a little more oil and return to the oven for 5 minutes after the thermometer check.
Storage & reheating
Cool leftovers within 2 hours. Refrigerate in an airtight container up to 4 days; do not freeze whole with toppings. Freeze scooped flesh up to 2 months. Reheat whole potatoes at 400°F (200°C) for 15 to 20 minutes to recrisp the skin; a microwave will soften it.
Substitutions
- sour cream → plain Greek yogurt. Tangier and slightly thicker; use the same amount.
- olive oil → avocado oil or melted bacon fat. Either works at 425°F (220°C); bacon fat adds a savory flavor.
- kosher salt → flaky sea salt. Use the same volume for the skins; coarse crystals stick best.
- russet potatoes → Yukon Gold potatoes. Creamier and thinner-skinned; the skin crisps less and bake time may be 5 to 10 minutes shorter.
