Ingredients:
- 4 large Russet, Idaho, or Maris Piper potatoes (approx. 1.2 – 1.4 kg total)
- 2 Tbsp (30 ml) Olive oil, rendered goose fat, or duck fat
- 1 Tbsp (15 g) Flaky sea salt (Maldon or similar)
- 1/2 tsp (2-3 g) Freshly ground black pepper (optional)
Instructions:
- Preheat the Oven: Set the oven to a high temperature: 200°C / 400°F (or 180°C Fan / Gas Mark 6).
- Scrub and Dry: Vigorously scrub the potatoes under running water to remove dirt. Crucially, dry the potatoes completely using a clean kitchen towel or paper towels. Moisture is the enemy of crispiness.
- Pierce: Use a fork or thin metal skewer to pierce each potato 5-6 times all over. This allows steam to escape, ensuring a fluffy interior.
- Oil and Salt: Drizzle or brush the potatoes generously with the fat (olive oil or rendered fat). Rub until coated. Roll them thoroughly in the flaky sea salt, ensuring a good crust forms on the skin.
- Position and Bake: Place the salted potatoes directly onto a wire rack set over a baking sheet (highly recommended for all-around crispness).
- Initial Bake: Bake for 60 minutes.
- Check for Doneness: After 60 minutes, gently squeeze the potato (using oven mitts). If it feels hard, continue baking in 15-minute increments. Large potatoes may take up to 90 minutes total. The internal temperature should read 95°C to 100°C (205°F to 212°F) when fully cooked.
- Fluff the Interior: Once baked, remove the potatoes. Carefully cut a deep cross into the top centre of the potato, avoiding cutting all the way through the base.
- The Final Squeeze: Gently push the sides of the potato inwards toward the cut. This forces the soft flesh to pop up and 'fluff' out.
- Garnish and Serve: Add a knob of butter deep into the fluffy flesh, sprinkle with salt and pepper, and top immediately with your favourite toppings (e.g., Cheddar, chives, sour cream).