Ingredients:

  • large Russet or Maris Piper potatoes (approx. 10–12 oz / 280–340g each), scrubbed clean and dry
  • tablespoons olive oil (or neutral oil)
  • teaspoons coarse sea salt (e.g., Maldon)

Instructions:

  1. Preheat oven to 425°F (220°C). Place a wire rack inside a large baking sheet.
  2. Thoroughly scrub and dry the potatoes. Patting them bone dry is crucial for crispy skin.
  3. Pierce each potato deeply 6–8 times all over with a fork or skewer. Brush evenly with olive oil, then sprinkle generously with coarse sea salt.
  4. Place the prepared potatoes directly onto the wire rack. Bake for 50–75 minutes.
  5. Test for doneness by squeezing gently (wear oven mitts!) or inserting a skewer into the centre; it should slide in with absolutely no resistance.
  6. Immediately upon removing from the oven, use a sharp knife to slice a deep X across the top of each potato (from end to end).
  7. Using your thumbs, gently squeeze the sides of the potato inward to force the fluffy interior up through the X. This is the crucial step to prevent a soggy bottom.
  8. Open the top slightly, fluff the interior further with a fork, add desired toppings (like butter and chives), and serve piping hot.