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Crispy Baked Potatoes Recipe

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I finally nailed Restaurant Baked Potatoes In The Oven that give you insanely salty, crispy skin and a pillowy interior you have to see.

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A photo of Crispy Baked Potatoes Recipe

I love these crispy baked potatoes because they taste like the restaurant baked potatoes in the oven I used to order and then botched a dinner that somehow turned into a revelation. I adore that crackly skin sprinkled with kosher salt and the way olive oil helps get it dark and shattery.

And the inside? Cloud-like, exactly what I want when a potato is doing all the work for dinner.

I’m obsessed with how simple this Baked Potato Recipe looks but hits hard. Messy, satisfying, and impossible not to tuck into with hands and zero regrets every single week, seriously.

Ingredients

Ingredients photo for Crispy Baked Potatoes Recipe

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  • Russet potatoes: starchy, fluffy insides and that craveable crispy skin you’ll love.
  • Olive oil: helps skin get golden and crunchy, it’s simple and reliable.
  • Kosher salt: brings basic seasoning, plus extra for that finishing crunch.
  • Black pepper: adds a little bite and warmth, optional but worth it.
  • Garlic powder: basically savory magic dust, subtle garlicky background without fuss.
  • Unsalted butter: rich, melty finish that makes every bite feel indulgent.
  • Sour cream: tangy creaminess, cool counterpoint to hot crispy potato.
  • Shredded cheddar: gooey, sharp comfort — it’s cheesy happiness on top.
  • Chives or green onions: fresh pop of color and mild oniony brightness.
  • Cooking spray or extra oil: prevents sticking and boosts crispness on the pan.

Ingredient Quantities

  • 4 large russet potatoes, about 1 to 1.5 lbs each

  • 2 to 3 tablespoons olive oil

  • 1 to 2 teaspoons kosher salt, plus extra for sprinkling

  • 1/2 teaspoon black pepper, optional

  • 1/2 teaspoon garlic powder, optional

  • 4 tablespoons unsalted butter, room temp, for serving

  • 1 cup sour cream, optional

  • 1 cup shredded sharp cheddar, optional

  • 2 tablespoons chopped fresh chives or green onions, optional

  • Cooking spray or a little extra oil for the baking sheet

How to Make this

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1. Preheat oven to 425°F (220°C) and place a rack in the middle. Lightly grease a baking sheet with cooking spray or a little oil.

2. Scrub the potatoes well under cold water to remove dirt, then pat them completely dry with a towel. Wet skins won’t get crispy.

3. Prick each potato a few times with a fork so steam can escape while baking.

4. Rub each potato all over with 2 to 3 tablespoons olive oil, don’t be shy, you want good coverage. Sprinkle 1 to 2 teaspoons kosher salt evenly over the skins and, if using, dust with 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder.

5. Arrange the potatoes on the prepared baking sheet, spaced apart so air can circulate. Sprinkle a little extra kosher salt on top if you like super salty skins.

6. Bake for 55 to 75 minutes, depending on size, until the skins are very crisp and a fork slides into the center easily. Turn the potatoes once about halfway through if you want more even crisping.

7. Remove potatoes from oven and let rest 5 minutes so the insides finish steaming and stay fluffy.

8. Slice each potato lengthwise, push the ends toward each other to open, then fluff the insides with a fork. Add a tablespoon of room temperature unsalted butter to each, letting it melt into the flesh.

9. Serve with sour cream, shredded cheddar, and chopped chives or green onions on the side so folks can top them how they like. Sprinkle an extra pinch of kosher salt on the skin if needed.

Equipment Needed

1. Oven and oven rack (preheated to 425°F)
2. Baking sheet, lightly greased
3. Vegetable brush and clean kitchen towel for drying the skins
4. Fork for pricking and for fluffing the insides
5. Small bowl or ramekin for mixing oil and seasonings
6. Measuring spoons for salt, pepper and garlic powder
7. Sharp knife and cutting board to slice the potatoes open
8. Spoon or small spatula for adding butter and serving toppings

FAQ

A: Yes, you can bake the potatoes, cool them, then store in the fridge for up to 3 days. Reheat on a baking sheet at 425°F for 10 to 15 minutes to get the skin crispy again. Microwaving makes the skin soggy, so avoid it if you want crispness.

A: Usually that means there was too much moisture on the skin or the oven wasnt hot enough. Pat the potatoes very dry after washing, rub with oil, and make sure the oven is fully preheated to at least 425°F. Also give them space on the sheet so air can circulate.

A: Russets are best for a crispy outside and fluffy inside because theyre high in starch. You can use Yukon Gold but they wont get as crispy and will be a bit waxier inside.

A: You dont have to, but poking a few holes lets steam escape so they cook more evenly. If you prefer a super blistered skin you can skip poking, just watch for steam pops in the oven.

A: Keep it simple: butter, sour cream, cheddar, chives, salt and pepper. For more flavor try crispy bacon bits, caramelized onions, or a spoonful of chili. Add hot toppings right before serving so the skin stays crisp.

Crispy Baked Potatoes Recipe Substitutions and Variations

  • Russet potatoes: try Yukon Golds for creamier insides, red potatoes for a waxier bite, or sweet potatoes if you want a sweeter, earthier flavor. each will change cook time a bit.
  • Olive oil: swap in avocado oil, canola or vegetable oil, or melted butter for richer taste. any neutral oil works for crisping.
  • Kosher salt: use sea salt (use same amount), or table salt (use about half the amount since it’s finer), or a flavored finishing salt for extra punch.
  • Sour cream (for serving): plain Greek yogurt works great, cottage cheese blended smooth, or a dollop of crème fraîche if you got it on hand.

Pro Tips

1) Get the skins REALLY dry, then oil them well. If theres any moisture left the skins wont crisp up. Pat with paper towels twice if you have to, and rub the oil into every little nook.

2) Bake on a wire rack set over the sheet for air all around the potato. If you dont have a rack, flip the potatoes once or twice while baking so each side gets direct heat.

3) Shorten bake time by par-cooking in the microwave first. 4 to 6 minutes on high (depending on size), then finish in the oven to get that roasted flavor and crispy skin. Saves time but still gives fluffy insides.

4) Season smart at the end. A little extra kosher salt on the skin right when they come out, and a dab of room temperature butter inside so it melts fast. If you want, mix a splash of vinegar or lemon juice into sour cream for brightness.

Crispy Baked Potatoes Recipe

Crispy Baked Potatoes Recipe

Recipe by James Level

0.0 from 0 votes

I finally nailed Restaurant Baked Potatoes In The Oven that give you insanely salty, crispy skin and a pillowy interior you have to see.


Pin

Servings

4

servings

Calories

841

kcal

Equipment: 1. Oven and oven rack (preheated to 425°F)
2. Baking sheet, lightly greased
3. Vegetable brush and clean kitchen towel for drying the skins
4. Fork for pricking and for fluffing the insides
5. Small bowl or ramekin for mixing oil and seasonings
6. Measuring spoons for salt, pepper and garlic powder
7. Sharp knife and cutting board to slice the potatoes open
8. Spoon or small spatula for adding butter and serving toppings

Ingredients

  • 4 large russet potatoes, about 1 to 1.5 lbs each

  • 2 to 3 tablespoons olive oil

  • 1 to 2 teaspoons kosher salt, plus extra for sprinkling

  • 1/2 teaspoon black pepper, optional

  • 1/2 teaspoon garlic powder, optional

  • 4 tablespoons unsalted butter, room temp, for serving

  • 1 cup sour cream, optional

  • 1 cup shredded sharp cheddar, optional

  • 2 tablespoons chopped fresh chives or green onions, optional

  • Cooking spray or a little extra oil for the baking sheet

Directions

  • Preheat oven to 425°F (220°C) and place a rack in the middle. Lightly grease a baking sheet with cooking spray or a little oil.
  • Scrub the potatoes well under cold water to remove dirt, then pat them completely dry with a towel. Wet skins won't get crispy.
  • Prick each potato a few times with a fork so steam can escape while baking.
  • Rub each potato all over with 2 to 3 tablespoons olive oil, don't be shy, you want good coverage. Sprinkle 1 to 2 teaspoons kosher salt evenly over the skins and, if using, dust with 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder.
  • Arrange the potatoes on the prepared baking sheet, spaced apart so air can circulate. Sprinkle a little extra kosher salt on top if you like super salty skins.
  • Bake for 55 to 75 minutes, depending on size, until the skins are very crisp and a fork slides into the center easily. Turn the potatoes once about halfway through if you want more even crisping.
  • Remove potatoes from oven and let rest 5 minutes so the insides finish steaming and stay fluffy.
  • Slice each potato lengthwise, push the ends toward each other to open, then fluff the insides with a fork. Add a tablespoon of room temperature unsalted butter to each, letting it melt into the flesh.
  • Serve with sour cream, shredded cheddar, and chopped chives or green onions on the side so folks can top them how they like. Sprinkle an extra pinch of kosher salt on the skin if needed.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 567g
  • Total number of serves: 4
  • Calories: 841kcal
  • Fat: 44.9g
  • Saturated Fat: 20.4g
  • Trans Fat: 0.4g
  • Polyunsaturated: 1.6g
  • Monounsaturated: 8.5g
  • Cholesterol: 94mg
  • Sodium: 1052mg
  • Potassium: 2350mg
  • Carbohydrates: 96.4g
  • Fiber: 12.5g
  • Sugar: 7g
  • Protein: 19.6g
  • Vitamin A: 450IU
  • Vitamin C: 50mg
  • Calcium: 260mg
  • Iron: 5.1mg

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