Potatoes
Baked potatoesCrispy roasted potatoes, fluffy baked potatoes, and fast air-fryer sides.
Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Step-by-step
- 1
Prep Potatoes for Baking
Pick medium russet or Idaho potatoes (~7 oz each). Scrub under running water, then dry completely. Prick all over with a fork. Coat evenly with olive oil, then season all sides generously with kosher salt.
- 2
Bake Potatoes to Crispy Perfection
Preheat oven to 425°F, center rack. Place potatoes on a foil- or parchment-lined baking sheet, spaced apart. Bake 45–60 minutes. Skin should be golden and crisp; a fork should slide in with no resistance. Internal temp: 200–205°F. Slice open immediately to release steam.
- 3
Fluff and Serve
Pierce skin with a fork and fluff the interior flesh to create a light texture. Serve hot with butter, sour cream, Greek yogurt, chives, salt, and pepper. Store cooled potatoes in an airtight container for up to 4 days. Reheat at 350°F for 15–20 min for crispy skin, or microwave 1–2 min for speed.
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