Perfectly crispy on the outside and fluffy on the inside, this baked potato recipe is a simple yet delicious classic that complements nearly any meal. Whether you’re serving it alongside a juicy steak, roasted chicken, or enjoying it as a hearty vegetarian main, this recipe guarantees the ideal texture and flavor every time.
Why You’ll Love This Recipe
You’ll fall in love with this baked potato recipe because it’s effortless yet delivers restaurant-quality results. The skin becomes beautifully crisp, while the inside stays tender and fluffy. You don’t need fancy tools or ingredients—just simple pantry staples and a bit of patience. It’s also endlessly customizable: top it with butter, cheese, sour cream, or your favorite herbs for a comforting and satisfying side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large russet potatoes
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder (optional)
1 teaspoon dried rosemary (optional)
Directions
Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Prepare the potatoes: Scrub the russet potatoes thoroughly under cold water to remove any dirt. Pat them completely dry with a clean towel.
Pierce and season: Using a fork, poke 5–6 holes in each potato to allow steam to escape during baking. Rub each potato with olive oil, coating evenly, then sprinkle with sea salt, black pepper, and any optional seasonings.
Bake: Place the potatoes directly on the oven rack or on the prepared baking sheet. Bake for 45–60 minutes, depending on their size, until the skins are crisp and a fork easily pierces through the center.
Serve: Slice each potato open, fluff the inside with a fork, and add your favorite toppings—such as butter, sour cream, shredded cheese, chopped green onions, or a sprinkle of herbs.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 1 hour Total time: 1 hour 10 minutes
Variations
Cheesy Garlic Baked Potato: Mix minced garlic and shredded cheddar into the fluffy center before serving.
Herb Butter Potato: Top with a dollop of butter mixed with parsley, chives, and thyme.
Loaded Baked Potato: Add sour cream, grated cheese, green onions, and a sprinkle of paprika for extra richness.
Spicy Potato: Sprinkle chili powder or cayenne pepper before baking for a kick of heat.
Healthy Twist: Swap olive oil for avocado oil and top with Greek yogurt and fresh herbs instead of sour cream.
Storage/Reheating
Store leftover baked potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a preheated oven at 375°F (190°C) for 15–20 minutes until heated through. Alternatively, microwave for 2–3 minutes, though the skin may lose some crispness. Avoid freezing as the texture can become grainy.
FAQs
How do I know when the baked potatoes are done?
The potatoes are ready when a fork easily slides into the center without resistance and the skin feels crisp.
Can I use another type of potato?
Russet potatoes are best due to their high starch content, but Yukon Golds can work if you prefer a creamier texture.
Do I need to wrap the potatoes in foil?
No, baking without foil ensures a crispier skin. Foil traps steam and results in a softer exterior.
Can I bake potatoes in an air fryer?
Yes, air fry at 400°F (200°C) for 35–40 minutes, turning halfway through for even crispness.
What toppings go best with baked potatoes?
Butter, sour cream, cheese, green onions, or sautéed mushrooms are classic choices.
Can I make them ahead of time?
Yes, bake ahead and store in the fridge. Reheat in the oven to restore their crisp texture.
How can I make the skin extra crispy?
Ensure the potatoes are completely dry before oiling and bake directly on the oven rack.
Should I salt the outside before or after baking?
Salt them before baking so it adheres to the oil and forms a flavorful crust.
Can I add herbs while baking?
Absolutely—rosemary, thyme, or garlic powder add wonderful aroma and flavor.
Are baked potatoes healthy?
Yes, they’re a good source of fiber, potassium, and vitamin C—especially if you eat the skin.
Conclusion
This best-ever baked potato recipe delivers everything you want: crisp skin, fluffy inside, and effortless preparation. It’s a versatile, comforting dish that pairs beautifully with almost any main course or can shine as a satisfying meal on its own. Once you master this simple method, you’ll never look at baked potatoes the same way again.
Perfectly crispy on the outside and fluffy on the inside, these baked potatoes are a simple, delicious side dish or main meal. Seasoned with olive oil and herbs, they’re endlessly customizable and incredibly satisfying.
Ingredients
4 large russet potatoes
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder (optional)
1 teaspoon dried rosemary (optional)
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Scrub potatoes thoroughly and dry completely with a clean towel.
Pierce each potato 5–6 times with a fork. Rub with olive oil, then sprinkle with sea salt, black pepper, and optional garlic powder and rosemary.
Place potatoes directly on the oven rack or on the prepared baking sheet. Bake for 45–60 minutes until skins are crisp and a fork easily pierces through.
Remove from oven, slice open, and fluff the insides with a fork. Top with your favorite toppings and serve warm.
Notes
For extra crisp skin, bake potatoes directly on the oven rack.
Do not wrap in foil — it will steam the skin instead of crisping it.
Customize with cheese, sour cream, green onions, or fresh herbs.
Reheat in oven to maintain crispness; avoid microwaving if possible.
Yukon Gold potatoes can be used for a creamier interior.
