Ingredients:

  • 4 large Russet/Idaho Potatoes (approx. 1.1 - 1.2 kg total)
  • 2 Tablespoons high-smoke point oil (e.g., Canola or Rapeseed)
  • 1 Tablespoon coarse sea salt or kosher salt
  • 4 Tablespoons unsalted butter, softened
  • Freshly ground black pepper, to taste

Instructions:

  1. Pre-heat the oven to a scorching 425°F (220°C). Place a wire rack inside a rimmed baking sheet to ensure air circulation.
  2. Scrub the potatoes well under cold running water. Pat them completely dry with a tea towel; moisture inhibits crisping.
  3. Prick each potato 8-10 times all over with a fork or thin metal skewer. This allows steam to escape and helps the interior cook evenly.
  4. Combine the oil (or alternative fat like beef dripping) and coarse salt in a small bowl. Rub the seasoned oil vigorously all over the skin of each potato, ensuring full coverage.
  5. Place the potatoes directly onto the prepared wire rack, spaced evenly apart.
  6. Bake for 60 to 75 minutes. Do not open the oven door unnecessarily during the first hour to maintain the high temperature.
  7. Check for doneness: The potatoes should be deeply golden and hard on the outside. A gentle squeeze test should show the center yielding easily and feeling completely soft inside.
  8. Remove the potatoes and allow them to rest for 5 minutes. Using a paring knife, slice a long slit down the center (do not cut all the way through the base).
  9. Holding the potato gently at the ends, squeeze inward slightly to push the fluffy interior upwards and open the crack.
  10. Add a quarter of the softened butter, a pinch of salt, and a generous grind of black pepper deep into the exposed flesh. Use a fork to gently fluff the potato mixture before adding your desired toppings and serving immediately.