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Weeknight Baked Potatoes

Baked potatoes come out with crisp skins and tender centers after a simple oven bake at 425°F. Olive oil and kosher salt add a lightly seasoned finish with just three ingredients.
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Prep Time 10 minutes
Cook Time 1 hour
Resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 4 russet potatoes medium, about 8 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt

Method
 

  1. Heat the oven to 425°F.
  2. Scrub the potatoes under running water and dry them thoroughly.
  3. Prick each potato 6 to 8 times with a fork.
  4. Rub the potatoes all over with olive oil.
  5. Sprinkle the potatoes evenly with kosher salt.
  6. Place the potatoes directly on the oven rack and bake for 45 to 60 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, dry the potatoes thoroughly before baking. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the potato texture can turn mealy. For a lower-sodium version, reduce the kosher salt to taste.