Ingredients:

  • 4 large russet potatoes (approx. 2 lbs / 900g)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp coarse sea salt

Instructions:

  1. Scrub the potatoes clean under cold water and dry them completely with a paper towel to ensure the skin crisps.
  2. Use a fork to prick each potato 5-6 times to allow internal steam to escape.
  3. Place potatoes on a baking sheet, drizzle with olive oil, and rub it in thoroughly by hand.
  4. Generously coat each potato in coarse sea salt.
  5. Place the potatoes on a wire rack over the baking sheet and roast at 400°F (200°C) for 50-60 minutes until the skin is deep mahogany brown and the internal temperature reaches 205-210°F (96-99°C).
  6. Remove from oven, slice a slit down the center, and use a kitchen towel to squeeze the sides inward to fluff the interior.