Equipment
* optional
Ingredients
Potatoes
- 2 russet potato, scrubbed clean
- 15 ml olive oil
- 6 g kosher salt
Toppings
- 30 g unsalted butter, room temperature
- 60 g sour cream, chilled
- 5 g chives, finely chopped
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 220°C or 425°F.
Scrub the potatoes thoroughly under cold water and dry them completely with a kitchen towel to ensure the skins can crisp properly.
Pierce each potato evenly 6 to 8 times with a fork to allow steam to escape during baking.
Place the potatoes directly on the middle oven rack and bake for 45 minutes.
Carefully remove the potatoes from the oven using oven mitts. Brush them entirely with olive oil and roll them in the kosher salt until evenly coated.
Return the potatoes to the oven rack and bake for another 15 minutes until the skin is deeply browned and crisp.
Slice the potatoes lengthwise down the center using a paring knife and gently squeeze the ends together to push the fluffy interior upward.
Divide the butter and sour cream evenly among the hot potatoes, top with black pepper and chives, and serve immediately.
Chef's Notes
- Baking the potato dry for the first 45 minutes before oiling ensures the skin dehydrates properly. Adding oil at the start can lead to a leathery skin rather than a shatteringly crisp one.
- Russet potatoes are essential for this recipe because their high starch and low moisture content yield the fluffiest, lightest interior.
- For easier cleanup, place a piece of aluminum foil on the bottom oven rack or a baking sheet below the potatoes to catch any oil or salt drips.
- Never wrap a potato in foil for baking unless you want a steamed texture. Foil traps moisture and completely prevents the skin from crisping.
Storage
Refrigerator: 3 days — Store in an airtight container. The skin will soften significantly in the refrigerator.
Reheating: Reheat in a 200°C/400°F oven for 15 to 20 minutes to restore as much skin crispness as possible. Microwaving will result in a soggy skin.
