Ingredients:

  • Large russet potatoes (baking potatoes) - 1 per person (approximately 340-450g / 12-16 oz each)
  • Extra virgin olive oil - 1 tablespoon (15ml) per potato
  • Coarse sea salt - 1 teaspoon (5ml) per potato
  • Freshly ground black pepper - to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Scrub potatoes thoroughly under cold running water. Pat dry with a clean kitchen towel.
  3. Using a fork, prick each potato all over. This allows steam to escape and prevents explosions.
  4. Drizzle each potato with olive oil, then rub it all over the skin. Season generously with sea salt and black pepper.
  5. Place the potatoes directly on the baking sheet (no foil!). Bake for 60-90 minutes, or until a fork easily pierces the potato and the internal temperature reaches 210°F (99°C).
  6. For extra crispy skin, broil the potatoes for the last 5-10 minutes, watching closely to prevent burning.
  7. Remove from oven and let cool slightly. Cut a slit in the top of each potato and fluff the insides with a fork. Serve immediately with your favorite toppings.