Extra-Crispy Baked Potatoes

 Ingredients — 4 potatoes
4 large Russet potatoes
1–2 tbsp  olive oil
1–2 tsp kosher or flaky  salt
 Butter, for serving
Sour cream, for serving
Optional: black pepper, chives, bacon, cheddar
Method
Heat oven to 425°F / 220°C.
Scrub and dry the potatoes very well. Dry skin is key to getting it crisp.
Pierce each potato 5–6 times with a fork.
Rub the potatoes all over with a thin layer of olive oil.
Coat generously with kosher salt.
Put them directly on the oven rack (place a tray underneath to catch drips).
Bake for 50–70 minutes, depending on size. They’re ready when the skin is deeply browned and crisp and a knife slides easily into the center.
For that dramatic split like the photo, immediately cut a deep X across the top while they’re piping hot.
Gently squeeze the ends to open the potato, fluff the inside with a fork, and add a big pat of butter.
Finish with sour cream, salt, and pepper.
The secret to the photo: don’t wrap the potatoes in foil. Foil traps steam and gives you soft skin. For especially crisp skin, bake them directly on the rack and make sure they’re completely dry before oiling.
For an even more restaurant-style result, bake at 450°F / 230°C for about 50–60 minutes and use plenty of flaky salt on the skin.