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English Jacket Potatoes

English jacket potatoes are baked directly on the oven rack until their skins turn crisp and a skewer slides easily into the centers. A simple coating of olive oil and kosher salt gives these russet potatoes their classic finish.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: British
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 4 russet potatoes large, about 10 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt

Method
 

  1. Preheat the oven to 425°F.
  2. Scrub the potatoes well.
  3. Dry the potatoes thoroughly.
  4. Prick each potato several times with a fork.
  5. Rub the potatoes all over with the olive oil.
  6. Sprinkle evenly with the kosher salt.
  7. Place the potatoes directly on the oven rack.
  8. Bake for 55 to 75 minutes, until the skins are crisp and a skewer slides easily into the centers.
  9. Let the potatoes rest for 5 minutes before serving.

Notes

For the crispest skins, dry the potatoes thoroughly before adding the oil. Refrigerate leftovers for 3–4 days; freezing is possible, though the skins may soften. These potatoes are naturally vegan and gluten-free.