Ingredients:

  • 2 large russet potatoes (about 8-10 ounces/225-280 grams each), scrubbed clean
  • 2 tablespoons olive oil (2 tablespoons/30 ml)
  • 2 teaspoons kosher salt (2 teaspoons/10 grams)
  • Freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and thoroughly dry the potatoes. Pierce each potato several times with a fork.
  3. Drizzle each potato with olive oil and rub all over to coat. Sprinkle generously with kosher salt and pepper, ensuring the entire surface is covered.
  4. Place the potatoes directly on the baking sheet (no foil!). Bake for 1 hour to 1 hour 15 minutes, or until the skin is crisp and the potato yields easily when squeezed. (Internal temperature should reach 210°F/99°C.)
  5. Carefully remove the potatoes from the oven. Slice open lengthwise. Fluff the potato with a fork and serve immediately with your favourite toppings.