Ingredients:

  • 6 large Russet potatoes (approx. 3 lbs)
  • 3 tbsp olive oil
  • 1 tbsp coarse sea salt
  • 1 tsp smoked paprika

Instructions:

  1. Scrub the 6 large Russet potatoes clean under cold water and pat them completely dry with a lint-free towel.
  2. Using a pastry brush, rub the potatoes generously with 3 tbsp olive oil.
  3. Roll the oiled potatoes in 1 tbsp coarse sea salt until they are evenly dusted.
  4. Stir 1 tsp smoked paprika into a small amount of oil and brush the mixture over the skins.
  5. Preheat the oven to 400°F (200°C).
  6. Place the potatoes in a 6-quart Dutch oven in a single layer, leaving small gaps between them for air circulation.
  7. Cover the pot with the lid and bake for 40 minutes.
  8. Remove the lid and bake for an additional 15–20 minutes to dehydrate the skin and create a shattering crust.
  9. Check for doneness by inserting a fork into the center of the largest potato; it should slide in and out with zero resistance.
  10. Remove the pot from the oven and let the potatoes rest for 5 minutes to allow internal steam to redistribute.
  11. Slice a deep cross into the top of each potato and fluff the interior with a fork before serving.