Best Baked Potatoes

No need for wrapping these potatoes in foil. A light coating of oil and salt add flavor and texture to the skin of the baked potatoes.
QUICK LOOK
Prep: 10 minutes
Method: Bake 35 minutes
Yield: 4 to 12 potatoes
  • 4 to 12 potatoes, 7 to 9 ounces each
  • 1 to 3 Tablespoons vegetable or canola oil
  • 1/4 to 1 teaspoon salt
  1. ADJUST oven rack to middle position and heat oven to 450°.
  2. WASH potatoes then use a fork to pierce each potato once or twice.
  3. DRIZZLE potatoes with 1 to 3 Tablespoons of oil (depending on the amount of potatoes).
  4. SPRINKLE 1/4 to 1 teaspoon of salt over the potatoes (depending on the amount of potatoes).
  5. RUB oil and salt onto the surface of the potatoes using your hands.
  6. TRANSFER potatoes to wire rack set in a parchment covered or foil-lined rimmed baking sheet OR place potatoes directly on the oven rack.
  7. BAKE for 35 minutes then open the oven door, very slowly and carefully, to prevent being burned by the steam that is released as the potatoes bake.
  8. TEST a potato with tongs or with protected hands–it should feel soft when gently squeezed.
  9. REMOVE the potatoes from oven and place in a serving dish.
  10. COVER with a dish towel or lid to keep warm. Serve with delicious spreadable butter.
  11. Confidence Gained!
  • wash ’em up
  • poke
  • drizzle with vegetable oil
  • sprinkle with salt
  • use hands to coat
  • space them out
  • pile of taters
  • serve hot

Recipe Notes

Ideas for left-over baked potatoes

  • Hash-browns
  • Funeral potatoes
  • Meat and potato hash
  • Potato Salad
  • Add to casseroles, like potpie
  • Twice-baked potatoes
  • Potato skins
  • Breakfast skillet
  • Baked potato soup