Ingredients:

  • 1 large Russet potato (about 10-12 ounces / 280-340g), scrubbed clean
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • Optional: A sprig of rosemary or thyme for flavoring (if desired)

Instructions:

  1. Preheat oven to 400°F (200°C). Ensure the oven rack is positioned in the middle.
  2. Scrub potatoes thoroughly under cold water. Pat completely dry.
  3. Using a fork, prick the potatoes several times all over. This allows steam to escape.
  4. Rub the potatoes with olive oil, ensuring they are evenly coated. Sprinkle generously with kosher salt and black pepper. If using, tuck a sprig of rosemary or thyme under the potato.
  5. Place the prepared potatoes directly on the baking sheet. Bake for 60-90 minutes, or until the potatoes are easily pierced with a fork and the skin is crispy. Internal temperature should reach 210°F (99°C).
  6. Remove from oven and let cool slightly. Slice open and fluff the inside with a fork. Top with your favourite toppings and serve immediately.