Restaurant-Style Baked Potatoes
Crispy-skinned russet baked potatoes with fluffy centers, finished with butter and herbs for a steakhouse-style side dish.
Equipment
- 1 oven
- 1 fork for piercing potatoes
- 1 baking sheet optional, for baking
- 1 knife for opening baked potatoes
Ingredients
For the potatoes
- 4 large russet potatoes scrubbed clean and dried well
- 1 tablespoon olive oil
- 1 1/2 teaspoons coarse kosher salt plus more to taste
For serving
- 2 tablespoons unsalted butter
- 1 tablespoon fresh chives or parsley chopped
- freshly ground black pepper optional
Instructions
- Preheat the oven to 425°F (220°C). If desired, place a baking sheet on the middle rack while the oven heats.
- Scrub the russet potatoes thoroughly under running water, then dry them very well with a clean towel.
- Pierce each potato 5 to 6 times with a fork.
- Rub the potatoes all over with olive oil, then sprinkle evenly with coarse kosher salt.
- Place the potatoes directly on the oven rack or on the preheated baking sheet.
- Bake for 50 to 60 minutes, turning once halfway through, until the skins are deeply browned and crisp and a knife slides easily into the center.
- Remove the potatoes from the oven and cut a slit across the top of each one.
- Gently push the ends inward to open the potatoes, then fluff the insides with a fork.
- Top each potato with butter, chopped herbs, and black pepper if desired. Serve immediately.
Notes
Use russet potatoes for the fluffiest texture. Dry the skins well before oiling so they crisp properly. Do not wrap in foil if you want crispy skins. Reheat leftovers in the oven for the best texture.