Choose the Right Potato: Go for large Russet potatoes. Their thick skin and high starch content give the best texture.
Scrub and Dry Thoroughly: Clean the skin well, then dry completely. Wet skins steam instead of crisping.
Oil and Salt Generously: Rub the skin with olive oil and coarse salt. This enhances crispiness and flavor.
Poke with a Fork: Pricking a few holes lets steam escape, preventing soggy insides or bursting.
No Foil Wrapping: Avoid foil – it traps steam. Bake your potatoes directly on the oven rack for dry heat exposure.
Use a Wire Rack if Needed: Place a wire rack over a baking sheet if you want air circulation all around.
Let Them Rest Before Cutting: Give them a few minutes out of the oven before slicing to lock in fluffiness.
Finish with a Quick Broil (optional): For extra crispiness, broil for 2-3 minutes at the end – just watch closely!