These Crispy Oven-Baked Russet Potatoes are everything a baked potato should be: crispy-skinned, fluffy inside, and naturally flavorful. This method combines the speed of the microwave with the finishing power of the oven, giving you classic steakhouse-style potatoes in under an hour. They make the ideal side for meats, hearty stews, or as a customizable main dish loaded with your favorite toppings.
Crispy-Skinned Oven-Baked Russet Potatoes
2
servings5
minutes55
minutes220
kcalIngredients
2 large Russet potatoes (12–14 oz each)
Olive oil, to taste
Sea salt, to taste
Directions
- Preheat the Oven:
– Set your oven to 400°F (200°C) and position the rack in the middle of the oven. This ensures even heat distribution. - Clean and Dry the Potatoes:
– Rinse each potato thoroughly under running water, scrubbing the skin with your hands or a vegetable brush to remove dirt.
– Dry them completely using paper towels—moisture can prevent the skin from crisping up properly. - Pierce and Microwave:
– Using a fork, poke each potato 4–6 times on all sides. This allows steam to escape during cooking and prevents bursting.
– Microwave the potatoes on a microwave-safe plate for 5 minutes on high to jumpstart the cooking process and soften the interior. - Season the Potatoes:
– Carefully remove the hot potatoes from the microwave (use tongs or oven mitts).
– Rub each potato with a light coating of olive oil, then sprinkle generously with sea salt. The oil helps the skin crisp while the salt adds texture and flavor. - Bake to Perfection:
– Using tongs, place the potatoes directly on the oven rack for even airflow. To catch any drips, place a foil-lined baking sheet on the rack below.
– Bake for 45–60 minutes, depending on the size of your potatoes. Smaller ones may be ready in 30–40 minutes.
– Test for doneness by inserting a sharp knife or skewer—it should slide in effortlessly. For best results, aim for an internal temperature of 210°F (99°C).
Recipe Video
Notes
- Choose the Right Potato:
Russet potatoes are ideal for baking because of their high starch content, which produces a fluffy interior. Avoid waxy varieties like Yukon Golds for this method. - Microwave Shortcut:
Microwaving before baking reduces overall cook time while ensuring the inside cooks through evenly. Skipping this step may add 15–20 minutes to your baking time. - Crispier Skin Tip:
For ultra-crispy skins, bake the potatoes on a wire rack set over a baking sheet to maximize air circulation and avoid soggy bottoms.
These baked Russet potatoes are crispy on the outside, pillowy-soft on the inside, and require minimal ingredients. They’re the perfect base for endless variations—from classic sour cream and chives to chili, cheese, or sautéed vegetables. Whether served as a side or a main, they’re a comforting, satisfying staple that never goes out of style.
