Ravishing Russets
There are multiple ways to bake a russet potato. I prefer mine to be tender on the inside (i know, duh, but some prefer an al dente center) with a crispy, salty skin; like a healthy chip. Wrapping them in foil gives you more of a steamed potato—hard pass for me and mine. I do use the foil technique for mashed potatoes with skins at times, though. Served solo or accompanying a meal, these Ravishing Russets are crave-worthy.
How do you take your potato? I add butter, sea salt, finely shredded parmesan cheese, black pepper, and finely chopped garlic chives. After devouring the filling, I snack on the crispy, salty, roasted potato skin whilst finishing my glass of wine. We’ve gone as far as replacing our game night popcorn with these beauties!
Essentials
Russet Potatoes
Extra-Virgin Olive Oil
Sea Salt
Plastic Wrap (if desired)
Directions
Preheat oven to 350° Fahrenheit.
Pierce each potato all over with a fork to allow for venting.
Completely coat potatoes with olive oil. You may use your hands or alternate placing them on a sheet of plastic wrap, adding the oil, and apply the oil with the wrap. Do not place plastic wrap in the oven; discard it.
Sprinkle sea salt as generously as desired to the skins of the potatoes and place directly on oven rack—no sheet pan or foil needed!
Bake for 75-90 minutes. I bake mine for 75 minutes for mid-sized russets and 85-90 minutes for extra-large. Add another 10-15 minutes of cook time if you prefer granddaddy-size taters.
Quick Tip: once baked, slice lengthwise, not completely in half, and use a paper towel (hot!) to press (squish) both ends at the same time towards the center. this creates a nice, even opening to loosen the flesh with a fork + apply your toppings of choice.