How to Bake a Potato
Russet potatoes roast with oil and salt until crisp-skinned outside and fluffy within, ready for whatever toppings you like.
Prep 5 min · Cook 45 min · Total 50 min · Makes 1 or more baked potatoes
Ingredients
- 1 or more russet potatoes
- Vegetable oil, olive oil, or bacon grease, as needed
- Salt
Directions
- Move an oven rack to the middle position, then heat the oven to 400 degrees F.
- Give the potatoes a good rinse, then towel them dry. If you spot large eyes or little sprouts, scoop them out with the tip of a potato peeler.
- Use a dinner fork to jab each potato over its surface 10-12 times. Be bold here: push the fork tines about 1 inch into the potato.
- Coat the potatoes with oil or bacon grease; no need to measure carefully, though 1/4 teaspoon per potato is plenty. You want the skins lightly coated, not greasy. Work salt over the outside to your taste, knowing plenty will tumble off along the way.
- Put the potatoes on a wire rack placed on top of a baking sheet, or, if your oven racks are clean, put them right on the rack. The raised rack lets air move around the potatoes so they cook evenly. If you have a big batch, leave them space on the baking sheet so they bake instead of steam. Bake until a fork or skewer slips easily into the center, 30 to 60 minutes, depending on potato size. Look for loose, wrinkly skins. You might also notice a faint hiss, or tiny bubbles at 1 of the fork holes. When you press 1 with your fingers, it should give easily and may split a bit. Still firm? Leave it in the oven until it is tender.
- For serving, pierce the middle of a potato with a fork and pull it open to reveal the fluffy, crumbly inside. Add seasonings and toppings however you like, then dig in.