Ingredients:

  • 4 large Russet potatoes (approx. 8-10oz each)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon coarse sea salt

Instructions:

  1. Preheat your oven to 425°F (220°C). Scrub the Russet potatoes thoroughly under cold water using a stiff vegetable brush to remove all dirt.
  2. Pat the potatoes completely dry with a kitchen towel. Ensure no moisture remains on the skin to prevent steaming.
  3. Using a fork, pierce each potato 6 to 8 times, approximately half an inch deep, to allow steam to escape during cooking.
  4. Place a wire cooling rack over a rimmed baking sheet. Position the potatoes on the rack to allow for maximum air circulation.
  5. Bake the potatoes for 45 minutes. At this point, remove the tray from the oven.
  6. Carefully rub the exterior of each potato with extra virgin olive oil and coat generously with coarse sea salt.
  7. Return the potatoes to the oven for an additional 10 to 15 minutes, or until the skin is shattering and the internal temperature reaches approximately 205-210°F.