The Secret-Sauce Instructions
Step 1: Prep the Potatoes (This is Crucial!)
- Scrub & Dry: Scrub the potatoes thoroughly under cold water to remove any dirt. Dry them completely with a kitchen towel. Dry skin = crispy skin.
- Poke the Skins: Use a fork or the tip of a sharp knife to poke each potato 8-10 times. This allows steam to escape and prevents a messy explosion in your oven.
- Oil & Salt Rub: Rub each potato all over with the olive oil. Then, roll them generously in the kosher salt, ensuring they are fully coated. The oil draws out moisture from the skin, and the salt crystals create a delicious, crispy crust.
Step 2: The Bake (Two-Stage Method)
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Bake Directly on the Rack: Place the prepared potatoes directly on the middle oven rack. Do not wrap them in foil. Foil steams the potato, resulting in a soft, limp skin. Placing them directly on the rack allows hot air to circulate all around for an even, crispy skin.
- Place a Baking Sheet Below: Put a baking sheet or a piece of foil on the rack below to catch any drips.
- Bake for 45-60 minutes. The cooking time depends on the size of your potatoes. They are done when the skin is crispy and you can easily squeeze the potato (with an oven mitt!), or when a skewer inserts into the center with no resistance.
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