5 from 81 votes
Baked Potatoes
These baked potatoes use a saltwater coating and high-heat baking for a tender interior with a crisp skin. Russet potatoes are pierced, salted by rolling in warm salt water, then baked on a wire rack to allow even heat circulation. Brushing with oil near the end enhances browning and crispiness. The finished potatoes steam open after baking, making them easy to fluff and dress with toppings.
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 10 mins
Servings:
4
Course:
Side Dish
Cuisine:
American
Ingredients
- 4 (7 - 9 oz. each) russet potato scrubbed clean and rinsed
- 1/2 cup water warm
- 2 Tbsp (32g) salt
- 1 Tbsp vegetable oil
Instructions
- Preheat oven to 450 degrees F. Place a wire rack over a rimmed 18 by 13-inch baking sheet.
- Pierce each potato 6 times (3 times on two sides) with a fork.
- In a large bowl, whisk together water and salt until salt has dissolved.
- Roll each potato in salt water to coat entirely, transfer to a wire rack while spacing evenly apart.
- Bake in preheated oven until center registers 205 degrees F on an instant read thermometer (potatoes should almost be soft inside when pressed).
- Brush potatoes with vegetable oil, return to oven and bake 10 minutes longer.
- Remove from oven and immediately cut a slit or "X" across to release steam. Using a kitchen towel squeeze ends to open then top as desired.
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Notes
- Choose russet potatoes of similar size for even baking.
- Avoid wrapping baked potatoes in foil to keep the skin crisp; steam inside foil causes sogginess.
- Consume baked potatoes immediately after baking for best texture.