Pick the Right Potato: Start with starchy potatoes like Russets. Their high starch and low moisture give you that fluffy interior and crispy skin.
Clean and Dry Thoroughly: Scrub the potatoes clean, then dry them completely. Moisture is the enemy of crispiness.
Poke Holes for Steam: Use a fork to poke holes in your potato. This prevents them from exploding and allows steam to escape for a better texture.
Oil Up for Crispiness: Rub the potatoes with olive oil or melted butter. This not only helps crisp the skin but also adds rich flavor.
Bake Directly on the Rack: Skip the baking sheet—placing the potatoes directly on the oven rack at 400°F ensures heat circulates evenly.
Salt the Skin: Sprinkle coarse salt generously. It enhances the crunch and adds a delicious, savory bite.
Give It Time: Bake for 45-60 minutes. Don’t rush—patience equals perfection when it comes to texture.
Check with a Squeeze: Give the potato a gentle squeeze (with an oven mitt!). If it’s soft inside, it’s ready.