Ingredients:

  • 4 large Russet potatoes (approx. 11 oz each)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon coarse sea salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon garlic powder

Instructions:

  1. Scrub the Russet potatoes vigorously under cold water to remove grit and pat them completely dry with a lint-free towel.
  2. Pierce each potato 5-6 times with a fork, penetrating approximately half an inch deep to allow steam to escape.
  3. Place the potatoes on a wire rack set over a rimmed baking sheet. Brush the entire surface of each potato with extra virgin olive oil.
  4. Generously coat the skin with coarse sea salt, cracked black pepper, and garlic powder.
  5. Bake in the center of the oven at 400°F (204°C) for 60 minutes until the skin is firm and the internal temperature reaches between 205°F and 210°F.
  6. Immediately upon removal, cut a longitudinal slit down the center and squeeze the ends toward the middle to aerate the interior starch.