Ingredients:

  • 4 large Russet potatoes (10-12 oz each), scrubbed and dried
  • 2 tbsp extra-virgin olive oil
  • 1.5 tbsp coarse sea salt
  • 4 tbsp high-fat European butter
  • 1/4 tsp fresh cracked black pepper
  • 2 tbsp fresh chives, finely snipped

Instructions:

  1. Preheat your oven to 425°F (220°C). Ensure the oven is fully up to temperature before starting.
  2. Scrub the potatoes and dry them completely with a lint-free towel. Use a fork to prick each potato 6–8 times about half an inch deep to allow steam to escape.
  3. Rub the 2 tbsp extra virgin olive oil over the skins until they are glossy and fully coated.
  4. Generously sprinkle the coarse sea salt over all sides of the potatoes, ensuring it adheres to the oil.
  5. Place the potatoes on a wire rack set over a rimmed baking sheet. This allows 360-degree air circulation for maximum crispness.
  6. Bake for 60 minutes. Use an instant-read thermometer to check for an internal temperature of 205°F-210°F for peak fluffiness.
  7. Slice open immediately and top each potato with 1 tablespoon of butter, cracked pepper, and fresh chives.