Perfect Every Time
How to Cook Potatoes (Fluffy Baked Potato Method)
A steakhouse-quality baked potato is 90% technique. Prick, oil, salt, high heat - that's it.
- Total time
- 60 minutes
- Yields
- 4 baked potatoes
What you need
- 4 large russet potatoes (10–12 oz each)
- 2 tablespoons olive oil
- 1 tablespoon flaky sea salt
- Butter, sour cream, chives to serve
Step-by-step
1. Preheat oven to 425°F
High heat is what gives you the crackly skin and fluffy interior.
2. Scrub and dry
Scrub potatoes clean under cold water. Dry completely with a towel - wet skin steams instead of crisps.
3. Prick, oil, salt
Prick each potato 6–8 times with a fork. Rub all over with olive oil, then coat with flaky salt.
4. Bake directly on the rack
Place potatoes directly on the oven rack (put a sheet pan on the rack below to catch drips). Bake 50–60 minutes.
5. Test with a squeeze
Wearing an oven mitt, gently squeeze - a done potato gives easily. Cut a cross in the top, fluff the flesh with a fork, and load with toppings.
Pro tips
- Never wrap in foil - it traps steam and gives you a soggy skin.
- For quick baked potatoes, microwave 5 minutes first, then finish 20 minutes in a 425°F oven for crispy skin.
- Leftover baked potato = the best home fries the next morning.
FAQ
Which potato is best for baking?
Russets. Their high starch content produces the fluffiest interior. Yukon Golds work too but stay denser.
Can I bake sweet potatoes the same way?
Yes - same temperature and time. Skip the oil and salt if you like.
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