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Oven Baked Potatoes

Oven baked potatoes have crisp skins and tender centers, baked directly on the oven rack at 425°F. A simple coating of vegetable oil and kosher salt gives each russet potato a flavorful, crunchy exterior.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 253
Ingredients Method Notes

Ingredients
  

  • 4 russet potatoes large, about 10 ounces each
  • 1 tbsp vegetable oil
  • 0.5 tsp kosher salt

Method
 

  1. Preheat the oven to 425°F.
  2. Scrub the potatoes clean and dry them thoroughly.
  3. Pierce each potato 8 to 10 times with a fork.
  4. Rub the potatoes all over with the vegetable oil.
  5. Sprinkle the potatoes evenly with the kosher salt.
  6. Place the potatoes directly on the oven rack.
  7. Bake for 50 to 60 minutes, until the skins are crisp and a knife slides easily into the centers.
  8. Let the potatoes rest for 5 minutes before serving.

Notes

Dry the potatoes thoroughly before baking for crisp skins. Refrigerate leftovers for 3 to 4 days; they can be frozen. Olive oil can replace the vegetable oil if preferred.