Ingredients
- 4 russet potatoes about 2 pounds, scrubbed
- Olive oil for rubbing
- Flaky sea salt
- Freshly ground black pepper
- Unsalted butter for serving
- Finely grated Parmesan optional, for serving
- Chopped fresh chives optional, for serving
Instructions
- Preheat your oven to 350°F. While the oven warms, pierce each potato several times with a fork.
- Evenly coat each potato with olive oil. Sprinkle flaky sea salt and freshly ground black pepper over the oiled potatoes for a flavorful skin.
- Place the potatoes directly on the middle oven rack. Roast them until the skin is crispy and they feel very soft when squeezed, which should take about 60 to 75 minutes.
- Remove the potatoes from the oven. Cut each one open and fluff the inside with a fork. Season with salt and pepper to taste. Top with a pat of unsalted butter, a sprinkle of Parmesan, and/or fresh chives before serving. DEVOUR!
