Ingredients:

  • 4 large Baking Potatoes (such as Russet, King Edward, or Maris Piper)
  • 2 Tbsp Neutral Cooking Oil (Grapeseed, vegetable, or duck fat)
  • 1 tsp Flaky Sea Salt (such as Maldon)
  • 4 Tbsp Unsalted Butter
  • Black Pepper, freshly ground (To taste)

Instructions:

  1. Preheat the oven to 425°F (220°C / Gas Mark 7). Place a wire rack directly on a standard baking sheet.
  2. Scrub the potatoes thoroughly under cold water to remove dirt. Crucially, dry the potatoes completely using a clean kitchen towel or paper towels. Moisture is the enemy of crispy skin.
  3. Use a fork or thin skewer to pierce each potato 8–10 times all over. This allows steam to escape during cooking, ensuring a dry, fluffy interior.
  4. Place the potatoes in a bowl, drizzle with neutral oil, and rub until lightly coated. Generously sprinkle the flaky sea salt all over the oiled skin.
  5. Place the potatoes directly onto the prepared wire rack. Bake for 60 to 90 minutes. For large potatoes (10–12 oz), aim for approximately 75 minutes.
  6. Check doneness: The potato is perfectly cooked when the internal temperature reaches 205°F to 212°F (96°C to 100°C). The thermometer should slide through the flesh easily.
  7. Immediately remove the potatoes from the oven. Using a clean tea towel to hold the hot potato, make a deep cross incision across the top.
  8. Gently pinch the potato from the sides to push the flesh upwards and open the cross. Use a fork to quickly loosen and fluff the hot potato interior to release steam and prevent the flesh from turning gummy.
  9. Add a generous knob of butter, black pepper, and your chosen fillings. Serve immediately while the skin is still aggressively crisp.