8 7 1/2 ounce russet potatoes
3 tablespoons vegetable oil
3 tablespoons kosher salt
Servings: 8
1. Scrub the potatoes well, but do not peel them. Pierce the skin of each potato to allow steam to escape.
2. Rub the potatoes with the oil, then sprinkle with kosher salt.
3. Place the potato on a rack over a sheet pan. Bake in a 400ºF (200ºC) oven until done, approximately 1 hour. The potatoes should yield to gentle pressure, and a paring knife inserted in the thickest part should meet little resistance.
4. Hold uncovered in a warm spot and serve within 1 hour.
3 tablespoons vegetable oil
3 tablespoons kosher salt
Servings: 8
1. Scrub the potatoes well, but do not peel them. Pierce the skin of each potato to allow steam to escape.
2. Rub the potatoes with the oil, then sprinkle with kosher salt.
3. Place the potato on a rack over a sheet pan. Bake in a 400ºF (200ºC) oven until done, approximately 1 hour. The potatoes should yield to gentle pressure, and a paring knife inserted in the thickest part should meet little resistance.
4. Hold uncovered in a warm spot and serve within 1 hour.
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