Description
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.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 260
- Sugar: 2g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
