If you’ve ever struggled with baked potatoes that turn out dry, soggy, or bland, this recipe is about to change everything. These crispy-skinned baked russet potatoes deliver the perfect balance: crackly, golden skins on the outside and soft, fluffy centers on the inside. Even better, they’re incredibly easy to make with just a few pantry staples. Whether you serve them as a simple side dish or load them up for a hearty meal, these potatoes never disappoint.
How to Make Crispy Baked Russet Potatoes
1. Prep the potatoes
First, preheat your oven to 375°F (190°C). Meanwhile, scrub the russet potatoes thoroughly under cold water to remove any dirt. Once clean, dry them completely with a towel. This step is essential, as excess moisture prevents crispy skin.
2. Oil and pierce
Next, rub each potato lightly with canola oil, making sure the skins are evenly coated. Then, pierce each potato several times with a fork or sharp knife. This allows steam to escape during baking and helps the inside become fluffy instead of dense.
3. First bake for tenderness
Place the potatoes directly on a baking sheet and bake for about one hour. At this stage, the goal is to cook the potatoes through until they are tender when pierced with a fork. Larger potatoes may need extra time, so always check for doneness.
4. Increase heat for crispiness
Once the potatoes are tender, remove them from the oven and raise the temperature to 425°F (220°C). Brush the skins with a little more oil and season generously with sea salt and black pepper.
5. Final bake for golden skin
Return the potatoes to the oven and bake for an additional 15 to 20 minutes. During this time, the skins transform into a deep golden brown and become perfectly crisp. Remove from the oven and serve immediately for the best texture.
Tips for Perfect Baked Potatoes
- Always dry the potatoes well before oiling to ensure crispy skins.
- Use russet potatoes specifically, as their thick skins and starchy interiors work best.
- Don’t skip the second bake at a higher temperature — this is what creates that irresistible crunch.
- Season generously while the potatoes are hot so the salt sticks to the skin.
Frequently Asked Questions
Why are my baked potatoes not crispy?
Usually, excess moisture or skipping the high-temperature finishing bake causes soft skins. Make sure the potatoes are completely dry and baked twice as directed.
Do I need to wrap baked potatoes in foil?
No. Wrapping potatoes traps steam, which results in soggy skins. Baking them uncovered creates the best texture.
Can I bake these ahead of time?
Yes. You can bake the potatoes until tender, cool them, and refrigerate. When ready to serve, finish with the high-temperature bake to crisp the skins.
What’s the best way to serve baked russet potatoes?
They’re delicious with butter and salt, but also perfect for toppings like sour cream, cheese, bacon, chili, or sautéed vegetables.
Can I use olive oil instead of canola oil?
Absolutely. Olive oil works well and adds extra flavor, though canola oil produces slightly crispier skins.
