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Weeknight Baked Potatoes

Baked potatoes are an easy weeknight side with crisp, salted skins and fluffy centers. Bake russet potatoes at 425°F until a knife slides easily into the center, then let them rest before serving.
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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: 198
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F and set a rimmed baking sheet aside.
  2. Scrub the potatoes and dry them well.
  3. Prick each potato several times with a fork.
  4. Rub the potatoes with the oil and salt.
  5. Place the potatoes on the baking sheet and bake for 45 to 60 minutes, until a knife slides easily into the center.
  6. Let the potatoes rest for 5 minutes.
  7. Cut a slit in the top of each potato and serve.

Notes

For crispier skins, dry the potatoes thoroughly before rubbing them with oil and salt. Refrigerate leftovers for 3–4 days; freezing is possible, though the texture may soften. Olive oil can be used instead of vegetable oil.