Ingredients:

  • 4 large Baking Potatoes (starchy varieties, scrubbed clean and thoroughly dried)
  • 2 tablespoons Extra Virgin Olive Oil (or rendered duck/goose fat)
  • 1 teaspoon Flaky Sea Salt (such as Maldon)
  • Freshly Ground Black Pepper, to taste
  • 4 tablespoons Unsalted Butter (for serving)

Instructions:

  1. Preheat Oven: Set the oven temperature to 425°F (220°C). Place the empty baking sheet inside the oven while it preheats; a hot sheet pan helps crisp the bottom surface immediately.
  2. Clean and Dry: Thoroughly scrub the potatoes under cold running water. Pat them completely dry using a clean tea towel or kitchen paper. Moisture is the enemy of crispy skin.
  3. Pierce Vents: Using a fork or a skewer, pierce each potato 6 to 8 times deeply all over. This allows steam to escape during cooking, preventing explosion and ensuring a fluffy interior.
  4. Coat the Potatoes: Whisk together the olive oil (or chosen fat), flaky sea salt, and black pepper. Coat each potato liberally with the oil mixture, ensuring an even layer of salt coverage on the skin.
  5. Initial Baking: Carefully remove the preheated baking sheet from the oven. Place the prepared potatoes directly onto the hot tray (do not use parchment or foil). Bake for 60 minutes.
  6. Rotate and Continue Baking: After 60 minutes, gently flip the potatoes over. Return to the oven for an additional 15 to 30 minutes, or until the skin is deep golden brown and crunchy.
  7. Check for Doneness: The potatoes are ready when they yield easily when squeezed (use an oven mitt!) or when an instant-read thermometer inserted into the center reads 210°F (99°C).
  8. Fluff and Serve: Immediately remove the potatoes. Using a knife, make a deep, long incision down the center (avoid slicing all the way through the bottom). Gently squeeze the ends towards the center to push the fluffy interior up and open. Drop in a pat of butter, a pinch of salt, and serve immediately.