Ingredients:

  • 4 large Russet potatoes (10–12 oz each)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp flaky sea salt
  • 1 tsp garlic powder

Instructions:

  1. Preheat your oven to 425°F (218°C). Scrub the potatoes under cold water with a vegetable brush to remove all dirt.
  2. Dry the potatoes thoroughly with a lint-free towel. Any leftover water will turn to steam and prevent the skin from getting crispy.
  3. Use a fork to prick each potato 6 to 8 times, approximately half an inch deep. This allows steam to escape and prevents the potato from bursting.
  4. Place the potatoes directly on a wire rack set over a baking sheet. Bake naked without oil or foil for 45 minutes until the skins feel dry and slightly papery.
  5. Remove the tray from the oven and increase the temperature to 450°F (232°C).
  6. Brush the potatoes generously with the 2 tablespoons of olive oil, ensuring the entire surface is coated.
  7. Sprinkle the flaky sea salt and garlic powder evenly over the oiled skins.
  8. Return the potatoes to the oven for 10 to 20 minutes until the internal temperature reaches 205°F–210°F.
  9. Slice the potatoes open immediately with a sharp knife to release the final burst of steam.
  10. Use a fork to fluff the white interior.