How to bake potatoes with a crispy skin?

Getting a crisp, seasoned baked potato skin

Choose a starchy or all-purpose potato with a dry skin—Russets are classic. Start by scrubbing the surface to remove dirt, then prick the skin a few times with a fork to release steam. Dry thoroughly; moisture on the skin prevents crisping.

Oil and salt are crucial. Rub the whole potato with a thin coating of oil—olive oil, vegetable oil, or even duck fat works—and sprinkle generously with salt. The oil helps the skin brown and become crisp while salt adds texture and flavor.

Baking method:

• Preheat the oven to 425°F (220°C).
• Place potatoes directly on the oven rack or on a perforated tray for even air circulation.
• Bake for 45–60 minutes depending on size, until the skin is crisp and the flesh yields to a fork.

Finish and serve. Cut a cross on the top and squeeze the ends to open. Fluff the interior with a fork and add butter, sour cream, cheese, chives, or any preferred topping. For ultra-crisp skin, finish under a hot broiler for a minute or two, watching closely to avoid burning.

Common mistakes and fixes:

• Damp skin: Pat dry thoroughly before oiling.
• Low heat: Roast at a higher temperature for better browning.
• Wrapped in foil: Foil steams the potato and prevents crisping—avoid unless you prefer soft skin.

This approach yields a pillowy interior contrasted by a savory, crackly skin—ideal as a side or a hearty main when loaded with toppings.