Crispy Baked Potatoes

Crispy Baked Potatoes

The key to a truly crispy baked potato is a well-scrubbed skin, a little oil, and a hot oven. This recipe will give you a fluffy interior and a delicious, edible crispy skin.

Yields: 2-4 servings (depending on potato size) Prep time: 10 minutes Cook time: 60-90 minutes (depending on potato size)

Ingredients:

• 2-4 medium to large russet potatoes (Russets are ideal for baking due to their starchy interior)
• 1-2 tablespoons olive oil (or other high smoke point oil like avocado oil)
• 1 teaspoon coarse sea salt (or kosher salt), plus more for serving
• 1/2 teaspoon black pepper, plus more for serving
• For serving (as seen in the image):
  • Butter
  • Chopped green onions or chives

Equipment:

• Stiff brush (for scrubbing potatoes)
• Fork
• Baking sheet
• Wire rack (optional, but highly recommended for crispier skin)
• Small bowl (for oil and salt mixture)

Instructions:

1. Preheat Oven & Prep Potatoes:

   • Preheat your oven to 400°F (200°C).
   • Crucial for Crispiness: Scrub the potatoes thoroughly under cold running water using a stiff brush. Remove any dirt or blemishes. This step is vital for clean, crispy skin.
   • Pat the potatoes completely dry with a paper towel. Any moisture will steam the skin rather than crisp it.
   • Using a fork, pierce each potato several times all over. This allows steam to escape during baking and prevents the potatoes from exploding.

2. Oil & Season:

   • In a small bowl, whisk together the olive oil, coarse sea salt, and black pepper.
   • Rub each potato all over with the oil and salt mixture. Make sure they are evenly coated. This helps the skin get crispy and flavorful.

3. Bake for Crispy Perfection:

   • Option 1 (Best for Crispy Skin): Place a wire rack on a baking sheet. Arrange the seasoned potatoes on the wire rack, ensuring there’s space between them for air circulation. The rack allows air to circulate around the entire potato, promoting crispier skin.
   • Option 2 (Still Good): If you don’t have a wire rack, place the potatoes directly on the baking sheet.
   • Bake for 60-90 minutes, or until the potatoes are fork-tender when squeezed gently. The baking time will vary depending on the size of your potatoes. Large potatoes can take up to 90 minutes.
   • To check for doneness: Carefully squeeze the potato gently. It should yield easily. You can also insert a fork into the center; it should go in with little resistance.
   • For extra crispy skin, you can increase the oven temperature to 425°F (220°C) for the last 10-15 minutes of baking, or even put them directly on the oven rack for the last 5-10 minutes (with a baking sheet underneath to catch any drips).

4. Rest & Serve:

   • Once baked, remove the potatoes from the oven.
   • Using a sharp knife, carefully slice the top of each potato lengthwise, but don’t cut all the way through. Gently squeeze the ends of the potato to open it up, creating a fluffy opening for toppings.
   • Immediately add a generous pat of butter to the hot, fluffy interior. The heat will melt the butter beautifully.
   • Season with additional salt and black pepper to taste.
   • Garnish generously with chopped green onions or chives, as shown in your image.
   • Serve immediately and enjoy your perfectly crispy baked potatoes!

Tips for Success:

• Don’t wrap in foil: Wrapping potatoes in foil steams them, resulting in a soft skin, not a crispy one.
• Don’t crowd the pan: Give your potatoes space on the baking sheet for even cooking and browning.
• Larger potatoes take longer: Adjust baking time accordingly.
• Variety matters: While russets are best for baking, other starchy potatoes like Idaho potatoes also work well.
• Experiment with toppings: Beyond butter and green onions, consider sour cream, cheese, bacon bits, chili, or even leftover pulled pork.

Enjoy your delicious and crispy homemade baked potatoes!