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Baked Potato Without Foil

Baked potato without foil gets crisp skins and fluffy centers from baking directly on the oven rack. A simple coating of olive oil and kosher salt adds flavor while a baking sheet catches drips.
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Prep Time 10 minutes
Cook Time 1 hour
Resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes medium, 8 to 10 ounces each
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Scrub the potatoes under cool water and dry them thoroughly.
  3. Prick each potato several times with a fork.
  4. Rub the potatoes with olive oil.
  5. Sprinkle the potatoes with kosher salt.
  6. Set the potatoes directly on the oven rack, with a rimmed baking sheet on the rack below to catch any drips.
  7. Bake for 45 to 60 minutes, until the skins are crisp and a knife slides easily into the centers; the centers should reach 205°F to 210°F.
  8. Let the potatoes rest for 5 minutes before serving.

Notes

For the crispiest skins, dry the potatoes thoroughly before adding the oil. Refrigerate leftovers for up to 4 days; freeze leftovers yes, though the texture may soften. Avocado oil can replace the olive oil if needed.