How to Make Salty, Crispy Skinned Oven Baked Potatoes
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4.7
How to Make Salty, Crispy Skinned Oven Baked Potatoes
Description
To make salty, crispy skinned oven baked potatoes, scrub russet potatoes clean, then pierce each several times with a fork to allow steam to escape during baking. Each potato is coated well in canola oil, chosen for its neutral flavor and high smoke point, then heavily sprinkled with flaked sea salt for a crunchy crust and seasoning.
Placing the potatoes on a wire rack over a baking sheet allows air to circulate all around, encouraging even cooking and crispiness. They bake at 400°F for 60 to 75 minutes until fork-tender inside, which can take longer than many recipes indicate.
When served, a slit is cut along the top lengthwise to open the potato like a restaurant-style baked potato, ready for toppings like butter, pepper, sour cream, bacon, or cheese. The salty crust is nutrient-rich and delivers satisfying texture contrast to the soft interior.
The recipe notes emphasize using canola oil instead of olive oil for better high-temperature results and avoiding bitterness. The method can be adapted for different toppings and is recommended to enjoy simply with butter and pepper to appreciate the potato flavor.
Ingredients
- 4 medium/large russet potato scrubbed well
- 4 tablespoons canola oil or other neutral flavoured oil, cold pressed
- 4 tablespoons sea salt flaked
Instructions
- Preheat your oven to 400 °F.
- Pierce each potato 3-4 times with the tines of a fork.
- Coat each one well in canola oil, then sprinkle heavily with flaked sea salt all over. You need to get a good crust of salt. Place on a wire baking rack in the middle of a baking tray and place the potatoes on top.
- Bake in the oven for 60-75 minutes or until they are fork tender. Remove and cool slightly on the baking sheet.
- To serve, once they are warm cut a slit lengthwise down the top of the potato, not cutting to the very end however. Take your fingers and place on either side of the potato and push the ends in towards each other to "pop" the center open ( it will look like a restaurant potato now!)
- Serve with butter and pepper, or any and all toppings!
Notes
- Use canola oil for coating potatoes before baking to prevent bitterness and ensure a crispy skin.
- Bake on a wire rack to allow air circulation and achieve an even crust.
- Allow 60-75 minutes baking time as smaller timing estimates often result in underbaked potatoes.
- The flaked sea salt crust adds flavor and crunch and retains potato nutrients found near the skin.
- Serve with simple toppings like butter and pepper to highlight the potato's natural taste or add extras like cheese and bacon for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 6976mg | 291% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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