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Crispy Skin Baked Potatoes

Crispy skin baked potatoes are rubbed with vegetable oil and kosher salt, then baked directly on the oven rack. The skins turn crisp while the centers become tender enough for a knife to slide in easily.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes medium (8 to 10 ounces each), scrubbed and dried
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Place a 13x18-inch rimmed baking sheet on the rack below the center rack.
  3. Prick each potato all over with a fork, making about 6 punctures per potato.
  4. Rub the potatoes all over with the oil.
  5. Sprinkle the potatoes evenly with the salt.
  6. Place the potatoes directly on the center oven rack and bake for 50 to 65 minutes, until the skins are crisp and a knife slides easily into the centers.
  7. Let the potatoes rest for 5 minutes before serving.

Notes

For crisp skins, scrub and dry the potatoes thoroughly before rubbing them with oil. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the texture may suffer. The recipe is naturally vegan and dairy-free.