crispy baked potato

A beginner-friendly recipe for achieving a fluffy interior and crisp skin using a two-phase high-heat roasting method. The process involves baking the potatoes dry first to dehydrate the skin, then applying oil and salt for a final crisp bake.

Ingredients

• 4 Large Russet Potatoes (approx. 8–10 oz each)
• 2 tablespoons Extra Virgin Olive Oil (or melted avocado oil/duck fat)
• 1.5 teaspoons Flaky Sea Salt (or coarse kosher salt)
• 1/2 teaspoon Freshly Cracked Black Pepper (optional)
• 1/2 teaspoon Garlic Powder (optional)

Instructions

1. Scrub the Russet potatoes under cold running water to remove dirt, then use a clean kitchen towel to dry each potato completely.
2. Preheat your oven to 450°F (232°C). Using a fork, prick each potato 5 to 6 times across its surface to allow steam to escape.
3. Place the potatoes directly onto a wire baking rack set inside a rimmed baking sheet. Do not add oil or salt yet.
4. Bake dry for 45 minutes until the skin feels papery and slightly crisp.
5. Carefully remove the sheet pan from the oven using oven mitts. Brush each potato generously on all sides with olive oil (or duck fat).
6. Sprinkle flaky sea salt evenly across the oiled surface.
7. Return the potatoes to the 450°F oven on the wire rack and bake for an additional 15 to 20 minutes until the interior temperature reaches 205°F–212°F (96°C–100°C) and a knife slides into the center with zero resistance.
8. Remove from the oven and immediately slice a cross (+ shape) across the top of each potato using a sharp knife.
9. Gently squeeze the sides toward the center using a clean towel to pop the potato open and fluff the interior with a fork. Serve immediately.

Notes

Do not wrap potatoes in aluminum foil, as it traps steam and steams the skin, preventing crispiness. The 'Phase Baking' technique involves baking dry first to dehydrate the skin, then adding oil only in the final 20 minutes to fry the skin without burning the oil. Nutritional values are per serving (1 baked potato with 1/2 tablespoon olive oil and salt, without toppings).