Ingredients:

  • 4 large Russet potatoes (approx. 450g each)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp coarse sea salt
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (205°C). Scrub the Russet potatoes vigorously under cold water to remove grit and pat them completely dry with a lint-free towel.
  2. Using a sturdy fork, pierce each potato 10 to 12 times with a fork, going about 1 cm deep to create steam exhaust vents.
  3. In a small mixing bowl, whisk together the olive oil, garlic powder, and cracked black pepper until well combined.
  4. Using a pastry brush, coat the entire surface of each potato with the garlic-infused oil mixture. Sprinkle the coarse sea salt from a height to ensure even distribution across the skin.
  5. Place a wire cooling rack inside a rimmed baking sheet. Arrange the potatoes on the rack to allow for 360-degree air circulation.
  6. Bake for 50 minutes. The potatoes are done when the skin is crisp and parchment-like, and a skewer slides into the center with no resistance.