Choose the Right Potato: Russet potatoes are the top choice due to their thick skin and starchy interior.
Dry Completely: Moisture ruins crispiness, so make sure to pat the potatoes dry with a towel.
Poke Holes: Use a fork to poke holes all over the potato. This helps steam escape and prevents bursting.
Salt Soak (The Secret Step): Soak potatoes in a saltwater bath for 15 minutes. This helps break down the outer skin and draws out moisture.
Oil and Season: After soaking, dry again, then rub with olive oil and a generous amount of coarse salt.
Preheat to High Heat: Bake at 425°F (218°C) for about 45-60 minutes directly on the oven rack.
Flip Midway: Turn the potatoes halfway through baking for even crisping.
Cool Slightly Before Cutting: Let them sit for 5 minutes after baking to finish crisping and avoid steam sogginess.